Abstract :
[en] Coming from the cocoa bean, chocolate is one of the most important sectors of the European food industry with sustained growth for many years and creating very high values in the food.
Whether the cocoa bean is largely produced in the African countries (Côte d’Ivoire, Ghana, and Cameroon), its derivatives are mainly consumed in industrialized countries.
After negotiation at EU level, since 23 June 2000, Directive 2000/36 has repealed Directive of 1973 and allows the use of other veg¬etable fats (CBEs) cheaper than cocoa butter to chocolate making in limit of 5% of the total weight of the finished product, at delight of some multinational companies. Are considered CBEs: illipe, palm oil, sal, shea butter and gurgikogum and mango kernels. But, in fact, it is palm oil, which is the substitute.
Fifteen years after having authorized the incorporation of palm oil in chocolate, we remark in European level, the evils of it on health and the environment! A sad commentary and especially since the adoption of the Directive has deprived the African planters (sup¬ply of cocoa beans is 70% of African origin) of a much-needed income to fight against poverty rural area. As firstly, markets have anticipated the decision, prices remained subdued and secondly it redirects a portion of the demand related to the vegetable fats to Asia which focuses supply of palm oil.
Once again, Africa appears to be the big loser in this saga led by the lobby of the oilseed industry in Brussels.
