“The sector represents an annual production of around 11.5 million tons, a workforce of more than 330.000 people and 12.300 companies. In 2013 exports reached 7.8 billion euros, i.e. 10% of the total value of food exports from the European Union.”
This month’s guest is Laurence Vicca, Communications and Projects Manager of Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO). Coordinating the work of more than 400 experts within its Committees and Working Groups, CAOBISCO represents 17 national associations and 8 direct member companies in Europe. Stating that their target is to develop an innovative, sustainable, competitive and creative chocolate, biscuit and confectionery industry in Europe, VICCA says that the industry represents an annual production of around 11.5 million tons and 12.300 companies.
Stating that export of chocolate, biscuit and confectionery is equal to 10% of the total value of food exports from the European Union, Vicca answered the questions of our Magazine. We get the details from Laurence Vicca, Communications and Projects Manager of CAOBISCO.
Ms. VICCA, firstly could you please give us some information about CAOBISCO (Association of Chocolate, Biscuit and Confectionery Industries of Europe)? How many members do you have and what are your activities as an association in the industry?
CAOBISCO is the Association of the Chocolate, Biscuit and Confectionery Industries of Europe. We have 17 national associations and 8 direct member companies, of which 6 are leading multinational companies. CAOBISCO’s mission is to support our member companies’ freedom to market their products in a flexible and responsible manner and; to support the development of an innovative, sustainable, competitive and creative chocolate, biscuit and confectionery industry in Europe that represents the values of our member companies.
Our vision is to build a strong and successful chocolate, biscuits and confectionery industry, respected by stakeholders with products enjoyed by consumers as part of a balanced diet. CAOBISCO and its members will follow this objective by encouraging the safety, quality and taste of their products, whilst maintaining the culture and tradition of their origins; that products comply with the regulatory framework at national and European level; and that raw materials are sourced and products manufactured in a responsible manner from an economic, environmental and social point of view.
Could you please give us some information about European chocolate, biscuit and confectionery industry? What can you say about the approximate number of producers operating in this sector and what are the manufactured product groups?
The sector represents an annual production of around 11.5 million tons, a workforce of more than 330.000 people and 12.300 companies (99% small or medium sized enterprises). In 2013 exports reached 7.8 billion euros, i.e. 10% of the total value of food exports from the European Union.
Could you give us some information about consumption trends in Europe? What can you say about the consumption of confectionery, chocolate and bakery products in Europe?
As you can see in CAOBISCO’s 2015 Statistical Bulletin, the leading product group in confectionery, chocolate and bakery products consumption in Europe is the fine bakery wares including all types of biscuits and cakes. Total production amount of fine bakery products in 2014 is 4,034 million tons in Europe including Switzerland and Norway. Although this amount decreased compared to 2013 (4,128 million tons), it is above chocolate and confectionery group. Chocolate consumption is also recorded as 2,534 million tons and the consumption of confectionery products is recorded as 1,623 million tons.
The first five countries with their per capita biscuit consumption amount exceeding 8 kg per year are Ireland, Netherlands, Belgium, Italy and Bulgaria. The first five countries in chocolate consumption are Germany, Estonia, Sweden, United Kingdom and Denmark with their per capita consumption amount exceeding 6,5 kg. In confectionery consumption, the first five countries are Sweden, Denmark, Germany, Finland and United Kingdom.
What can you say about the import/export amount of chocolate, biscuit and confectionery products in Europe? Which European countries or regions are prominent in imports/exports?
Export amount of chocolate, biscuits and confectionery products is 1,951 million tons in 2014. 979 thousand tons of this is of bakery products; 684 thousand of it is of chocolate and 287 thousand of it is of confectionery products. Europe’s export value in 2014 is 7,761 million euro. The destinations of exports are Australia/ Asia with 22%, NAFTA countries (USA, Canada and Mexica) with 19 percent, European Economic Area (EEA) with 16 percent. On country basis, the leading countries are USA, Switzerland and Russia.
Considering the regions chocolate, biscuit and confectionery products are exported; the leading ones are EEA countries with 23 percent, Australia/Asia with 22 percent, Mediterranean with 21 percent. On country basis, Switzerland, Turkey and China are the first three. Import amount of chocolate, biscuit and confectionery products is 475 thousand tons in 2014. 284 thousand tons of this is of bakery products, 130 thousand of it is of chocolate and 96 thousand of it is of confectionery products.
Could you tell us about the targets of CAOBISCO and the projects that are carried out by CAOBISCO?
On June 9th, 2016, CAOBISCO presented its engagements on health & nutrition, with a particular focus on portions, to an assembly of Stakeholders in Brussels. We introduced our menu of options giving members the flexibility to further reply to consumers’ concerns on health & nutrition. On this occasion we launched the brochure “CAOBISCO engagements on health & nutrition”. It is accompanied by a table listing examples of initiatives/activities that CAOBISCO members are implementing.
CAOBISCO members are taking their responsibilities towards consumers, as well as towards suppliers. For instance, CAOBISCO/ECA/FCC has recently launched a new publication ‘Cocoa Beans: Chocolate & Cocoa Industry Quality Requirements’ and a website to help improve cocoa quality, including food safety aspects, by making relevant information more accessible: