Barry Callebaut expands Brazilian operations with key logistics facilities

A major expansion move is set to be delivered by Barry Callebaut in Brazil, as it opens a fresh logistics hub in the Northeast of the country, expanding its presence within the region, reports Neill Barston.

The Swiss-headquartered business explained that its customers across its value chain, from chefs, through to distributors will be able to buy products from its portfolio with a delivery route from the capital of Alagoas, ensuring shorter delivery times.

Furthermore, the company confirmed that the Bahia region will continue to be supplied by the factory in Extrema, Minas Gerais, as the business seeks to continuing its global expansion plans.

Notably,  South America continues to feature significantly in plans for Barry Callebaut, with beans for its much-heralded Second Generation chocolate, promising up to 50% sugar reduction, reportedly being sourced from neighbouring Ecuador, from a specially founded non-profit organisation.

The new venture by Barry Callebaut will increase proximity to customers in the Northeast of the country, offering better shipping terms to partners. “Our expanded reach in the region will improve our ability to not only serve a greater range of customers, but will also provide greater speed to serve the market,” Paul Halliwell, Managing Director of South America at Barry Callebaut Group, explains. With more agile deliveries and less need for inventory by customers, the expectation is for an increase of approximately 20% in sales to the region.

All products in the company’s portfolio – imported Callebaut, Cacao Barry, Mona Lisa, Carma and the Brazilian brand Sicao – will be stored in a support plant in the industrial region of Maceió. “Barry Callebaut is always looking for expansion opportunities to optimise access to our product range. The arrival in Maceió is another step in getting closer to our current and future customers,” reveals Bruno Scarpa, Commercial Director of South America at Barry Callebaut Group.