Creating a fair and sustainable cocoa sector

When reports of a mystery illness in China started to circulate towards the end of 2019, we could have hardly imagined how much our lives would change over the year to come. As coronavirus spread across the globe, a new reality took hold. Covid-19 hit the gastronomy sector particularly hard, from producers to chefs. In 2020, restaurants, hotels and caterers across the world saw their revenues plummet, many shutting temporarily and some for good. As the pandemic has gone on, chefs have had to navigate through ongoing uncertainty. Throughout this crisis, we have been heartened by their capacity to adapt, innovate and to reinvent themselves. We want you know, artisans, restaurateurs and hoteliers, that you have Valrhona’s fullest support to help you to do this.

While the road has been rocky, the coronavirus pandemic has thrown into relief the strength of the relationships we have built with our producers and clients over the years, as well as the commitment of our staff. It is thanks to all these people that make up Valrhona that we all are emerging from this crisis today. As we do so, we are as committed as ever to achieving our mission to foster a collective movement to create a fair and sustainable cocoa sector and a creative and responsible world of gastronomy.

In this difficult year, there have been real signs of hope. Increasingly, companies and governments are turning to sustainability and social justice as a way to not simply survive the crisis, but to build back stronger and fairer than before. The pandemic also appears to have also boosted pre-existing trends among chefs and consumers for good quality products that are local, seasonal and traceable. There is real momentum underway to ensure that tomorrow, gastronomy will do good and taste great. Our strategy and commitments remain unchanged, despite the pandemic, as we believe that it is these that will allow us to create a better future for us all.