To create the cocoa blend used in Nutella®, we buy only raw cocoa beans, carefully sourcing them directly from their country of origin.
cocoa for Nutella
Our cocoa beans are carefully sourced from West Africa. Discover more about where we source our cocoa here. We only buy cocoa pods from the main crop harvested between October and February, to ensure the highest possible quality of raw material. The cocoa pods are then opened to remove the fresh beans, which are left to ferment in large heaps under banana leaves. This important, week-long phase allows the aromatic precursors of cocoa to develop.
Through the implementation of the Ferrero Farming Values Cocoa Program, we are committed to adopting sustainable agricultural practices aimed at increasing cocoa productivity and income diversification.
From the beans
to cocoa powder
We transform the beans ourselves into cocoa powder through a multi-stage transformation process carried out in our factories.
The Drying and Shelling
We start with the drying phase, followed by the shelling. The beans are put into a large mill that separates the edible part to be ground – the nibs – from the outer shell.
The ground nibs are treated to reduce the cocoa’s natural aridity, and then roasted to enhance their flavor and color.
We grind the roasted nibs to obtain the cocoa mass. Then the cocoa mass is pressed to separate the fattiest part (the cocoa butter) from the dry part (the cocoa “cake”).
Lastly, after breaking out the cocoa “cake”, we obtain the cocoa powder that we use to prepare Nutella®.
cocoa for Nutella®
The cocoa we use for Nutella® comes from Rainforest Alliance Certified farms. We are committed to responsible sourcing practices for our ingredients, and since 2013 we have been working with several certification organizations to certify the cocoa farms from which we source our cocoa.
Discover more about
the supply-chain for the cocoa in Nutella®