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Amit Mitra

Mumbai, Aug. 8 Swiss chocolate maker Barry Callebaut will be introducing two new brands from its global portfolio of cocoa and chocolate products in the Indian market.

The company will shortly be introducing two chocolate brands — Carma and Cacao Barry. The products will be imported into the country from its Asian manufacturing units in Singapore and Malaysia.

The $43-billion company, which has presence in 24 countries and operates more than 40 production facilities worldwide, is betting big on the Indian chocolate market after it set up its sales office in July last year. “Market estimates indicate that the Indian chocolate market, with volumes of about 55,000 tonnes at present, is expected to grow on an average of 18 per cent a year between 2008 and 2012,” Mr Paul Halliwell, Director (Gourmet Business), Barry Callebaut, Asia, told Business Line.

The company plans to increase its distribution network and focus on the star hotels, cafés and increased sales during festive seasons. “At present, we are importing our products mostly from our Singapore facility for the Indian market. But a few years later, depending on the demand pick up, we may think of opening a manufacturing unit here,” Mr Halliwell said.

In the Asia-Pacific region, the company has three manufacturing units in Singapore, Malaysia and China. The fourth one in Japan, where it had entered in 2004, is expected to be launched shortly.

The company has also launched a Chocolate Academy in Mumbai, its tenth worldwide. Two more such academies, in Chicago and Chekhov (Russia), will be inaugurated in the coming months.

“From introductory courses on the origins of chocolate, specialised classes on moulding to enrobing and sculpting techniques, the academy’s courses have been specifically designed to encourage participants to apply and broaden their skills under the guidance of trained master chocolatiers,” Mr Halliwell said.

The courses, which range between one to five days, are especially meant for chefs and women entrepreneurs who were included to set up a chocolate business.

The courses include workshops, seminars and demonstrations designed to inspire artisans and culinary professionals with an active interest in gourmet chocolate.

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