Focus: Fast rising cocoa business Twenty Degrees CacaoSeeking out some of the most richly diverse strains of cacao in the world is offering Leo Palmer a hugely rewarding challenge. Having spent several years working in Ecuador, he has gained a wealth of key insights into production processes that are serving him well with the creation of his latest venture. Neill Barston reports Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Market focus: Twenty Degrees cacao interviewNeill Barston, editor of Confectionery Production magazine speaks to Leo Palmer, a founder of Twenty Degrees Cacao, a new premium brand business backed by Olam serving the speciality market. Business news, Cocoa & chocolate, Food safety, New products, Packaging, Regulatory, Sustainability
