- Price / In-Kind Premium:
Lindt & Sprüngli pays market prices per ton to suppliers, plus a so-called "differential", which depends on the country of origin and the cocoa variety (see also Living-Income Differential (LID)). In addition, we pay a price premium per ton of cocoa into our own sustainability program Lindt & Sprüngli Farming Program and invest further with our Lindt Cocoa Foundation.
It is important to us that our farmers benefit directly from these services and that we thus sustainably improve their living conditions and those of the village communities. The premium can be paid out directly or the cocoa farmers can benefit from it in the form of products (e.g. work clothes, tools) or services (e.g. tree pruning service). Depending on the country and the wishes/needs of the farmers, this in-kind premium is adapted.
- Production:
The production of chocolate is a complex process. It begins in the country of cultivation, where the cocoa is harvested, fermented, and dried. The chocolate maker crushes the beans, roasts, and mixes them with the ingredients – which vary according to the chocolate shop recipe – and grinds the mass very finely. Finally, the chocolate mass is conched and further processed with various ingredients.
- Pulp:
Mass surrounding the cocoa beans. The pulp of the fruit is pale lavender in color and slippery in texture. It is edible and tastes sweet and fresh. The taste is described as vaguely lemony.