A new generation of cocoa growers is disrupting the global chocolate market from plantations in Bélier.
From bean to bar
In the Bélier region, family cooperatives produce, ferment, and export their own bean-to-bar chocolate to Europe and Asia. This model challenges the dominance of large processors who capture most of the added value from Ivorian cocoa.
"We no longer sell a raw material—we sell a story, a terroir, and quality," explains Kouamé N'Guessan, president of the Bélier Cacao collective.
Logistical challenges
Cold chain and organic certification remain obstacles. Yet premium bars sell for up to €12 in specialty shops in Paris—ten times the price of raw cocoa per kilo.
