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Fine Flavor Cocoa in Japan

06/SEP/2016

Fine Flavor Cocoa in Japan

Yoshinori Doi

Meiji, Japan

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-20,000

0

20,000

40,000

60,000

80,000

100,000

120,000

140,000

160,000

180,000

200,000

220,000

240,000

260,000

280,000

Export(-) Import Domestic Production

Unit: MT

Data: Chocolate Export, Import, Domestic Production – Chocolate and Cocoa Association of Japan

Japan Domestic Chocolate Production & Import/Export

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Data: CAOBISCO Statistical Bulletin 2015, Cocoa and Chocolate Association of Japan

Japan Chocolate Consumption vs. Selected Countries’

Japan Cocoa Bean Import from Latin America

Unit: MT

Data: Japan Ministry of Finance

0%

5%

10%

15%

20%

25%

30%

0

2,000

4,000

6,000

8,000

10,000

12,000

14,000

16,000

18,000

Mexcio Guatemara Honduras Nicaragua

Costa Rica Jamaica Trinidad and Tobago Cuba

Haiti Dominican Republic Grenada Colombia

Venezuela Ecuador Peru Bolivia

Brazil Latin America Total % (right axis)

Japan Population, % of 65 Years Old and Above

Data: Japan Ministry of Internal Affairs and Communications Bureau of Statistics

Japan Market

High Quality & Low Price More Health Conscious, Anti-Aging Spending More Money for Children and Grand-Children Demand for New Products

Where is an opportunity in chocolate business?

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Flavor-Type

0%

20%

40%

60%

80%

100%

Ghana Venezuela Ecuador

Roasty

Nutty

Green

Flowery

Fruity

Acid

Percentages of Each Flavor-Type in Total Aroma

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Polyphenol Content in Nibs

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Effects of Cocoa Polyphenols and Cocoa Consumption

・Anticardiovascular

・Antihypertensive

・Antiatherosclerosis

・Antidiabetic

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High Polyphenol Chocolate

Polyphenol 142mg/ piece

1700mg/ box

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Bean to Bar

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Problems to be solved

1. Agrichemical Residue 2. Higher Cadmium Content3. Insufficient in Quantity

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Conclusion

1. Future in Japanese Market

2. Advantages of Fine Flavor Cocoa

3. Problems to Be Solved