ofi (Olam Food Ingredients), a global leader in naturally good food and beverage ingredients and solutions, has reported a cocoa greenhouse gas reduction by 12% reduction per ton of output against its 2018 baseline. ofi’s Cocoa greenhouse gas (GHG) Natural Capital Costs have been reduced, to help secure the future supply of cocoa ingredients. ofi also saw an uplift in cocoa farmers achieving a living income, largely driven by cocoa market price increases and livelihood support is driving resilience in cocoa farming communities, to support the long-term supply security of cocoa ingredients for food and beverage manufacturers.
It’s latest Cocoa Compass Impact Report (2024) reveals ofi has surpassed its cocoa greenhouse gas (GHG) Natural Capital Cost reduction target for 2024. It also reached its 2030 cocoa living income target, in collaboration with its customers and partners, with 155,000 farmers earning a living income, representing 45% of farmers in its global cocoa sustainability program.
“We’re continuing to invest in farm-level engagement and ingredient innovation by leveraging the scale of our integrated business model,“ said Andrew Brooks, Global Head of Cocoa Sustainability at ofi. “This enables us to de-risk supply chains, and help deliver more sustainable, high-quality cocoa ingredients and tailored food solutions to our customers that meet evolving consumer demands.“
Natural capital acknowledges the importance of nature to ofi, tracking its progress to mitigate against climate and environmental risks that could disrupt future supply. ofi’s Natural Capital progress, came from reductions in land-use change emissions, and sequestration from both cocoa and forest trees planted on farms as part of agroforestry activities. Brooks continues: “The industry, including governments and NGOs, need to rally together to rethink how we’re tackling challenges like crop disease, deforestation, particularly in West Africa. With cocoa crop reductions expected, and demand destruction already having an impact on product formulations, we need to find a collective solution that is good for cocoa farmers, good for food and beverage processors and manufacturers, and good for consumers as well”.
