There are two cocoa harvests per year. The primary harvest takes place from October to January.
The ripe fruits are removed from the trees with long poles and collected.
The opening of the pods is carried out in teams.
The pulp-encased cocoa beans are spread out, covered with banana leaves and left to ferment for 7–10 days.
The fermented cocoa beans are spread out to dry and turned regularly for a period of about one week.
Each jute sack is marked with a barcode before being taken to the harbour.
The code is electronically recorded, allowing the cocoa beans to be traced back from Courtelary to the growing region.
Course on the topic of workplace safety in the shade of the cocoa trees.
The cocoa farmers are an interested audience and ask many questions.
René Meier, Head of Strategic Purchasing, and Regula Gerber, Head of Communications, on a visit in 2013.
Daniel Bloch, CEO, at the inauguration of the Village Resource Center in 2012.
Daniel Bloch is officially received by the village leader.
The interior of the VRC houses fully equipped computer workstations.
Students and farmers from the village take advantage of the course offerings.
Each year Chocolats Camille Bloch processes almost as many hazelnuts as cocoa beans. For example, more than one-third of Ragusa is made up of hazelnuts. It is no wonder, then, that the quality of the raw material is such a high priority for us.
We obtain the majority of our hazelnuts from Turkey, which produces over 70% of the world’s commercial supply.
The hazelnuts are mechanically calibrated according to size.
The nuts are mainly harvested by hand, occasionally aided by harvesting machines.
The quality of the hazelnuts plays an important role in our products.
CEO Daniel Bloch talking with hazelnut growers, 2013.
Head of Purchasing René Meier (left) makes regular visits to the growing areas.
As far as the eye can see: hazelnuts are laid out to dry.
The nuts are manually sorted and foreign matter is removed.
Chocolats Camille Bloch utilises around 600 tonnes of hazelnuts each year.