Hot Chocolate

g Winniner Togeth!

hotchocolate

is back

The international employee magazine of Barry Callebaut Issue 1 / December 2014 / English

Get on board with Asia Pacific Asia pacific ❯ Singapore

❯ 15

Americas ❯ CHICAGO

Success and exciting opportunities ❯ 7 Western europe ❯ Spain

Win-win with La Morella nuts ❯ 9

EEMEA ❯ ISTANBUL

Pushing the business in the Middle East and Africa ❯ 13

Global Cocoa ❯ AfRica

On Ebola

❯ 17

WOrLD N EWS

Corpor ate manager’s con fer EDITOR enc eIAL

Corpor ate manager’s con fer enc e

SWITZERLAND Partnership with Aryzta Barry Callebaut has signed a 3-year global supply agreement for chocolate products with Aryzta, the world market leader in frozen bakery.

CANADA CHOCOLATE ACADEMY center opens in Montreal Cacao Barry Academy relocated from St. Hyacinthe to Montreal in September 2014.

USA Expansion of Region Americas head office in Chicago More than doubles existing square footage of office. Installation of an FM Applications Lab and Pilot Line.

Equipment enhancements in the CHOCOLATE ACADEMY.

GERMANY New CHOCOLATE ACADEMY center in Cologne The official opening is planned for February 2015.

UNITED KINGDOM Partnership with Unilever For closer R&D collaboration, Barry Callebaut has opened an internal office at Unilever’s technical center in Colworth.

USA Mona Lisa Decorations factory expansion in Hendersonville, NC Installation of multi-purpose, high volume decorator machine. New product capabilities include multi-colored decorations, filled inclusions and more intricate designs and shapes.

CHILE New chocolate factory in Santiago The first factory in Santiago de Chile went on stream in August 2014.

32 employees.

Capacity of 20,000 tonnes.

SWITZERLAND CHOCOVISION takes place in Davos 200 senior business leaders and key stakeholders in the cocoa and chocolate industry came together in June 2014. This international conference is initiated and organized by Barry Callebaut.

TURKEY Anniversary Eskisehir On October 2, employees celebrated the oneyear anniversary of our Eskisehir factory. We wish all our colleagues in Eskisehir many more happy years to come.

editorial

Dear Colleagues Another good fiscal year is behind us. We can be proud of UAE CHOCOLATE ACADEMY Center opens in Dubai New state-of-the art Academy in Dubai was up and running in November. The official opening ceremony is scheduled for January 2015.

what we have achieved together. We grew again faster than the global chocolate market. We are a new company after the acquisition of Delfi Cocoa and heavy investments Malaysia Cocoa Applications Lab In October, BC opened its first Cocoa Applications Lab for Asia Pacific in Pasir Gudang.

in our factory footprint, in Quality and in our structures.

We are more global than ever, with one in two of our colleagues working in emerging markets or a cocoa origin country.

My ExCo colleagues and I would like to thank you all very much for the dedication and passion you put into our company in the last year – the key ingredients that made us successful again.

Looking forward, we see many growth opportunities.

SWITZERLAND Full-year results 2013/14 Barry Callebaut significantly grows volume and profit.

Sales volumes: 1,716,766 tonnes Sales revenue: 5,865.9 million Swiss francs EBIT: 416.2 million Swiss francs

On the other hand, we will need to digest our heavy investments and be alert to economic challenges. We will put the brakes on further cost increases this year. I count on all of you to support this.

INDIA New factory in India A new manufacturing plant is being built in Pune and will begin operations in 2015.

CÔTE D’IVOIRE Cocoa Horizons truck By the end of October, our Cocoa Horizons truck had driven 10,000 kilometers, reaching nearly 30,000 people. The truck brings farm training, basic healthcare and education directly to cocoa farming communities.

SINGAPORE The world's tallest chocolate falls made of Callebaut chocolate In August 2014, Callebaut Falls was unveiled at the international chocolate extravaganza event, Fantasia by Escriba.

You might have heard that I have decided to step down as CEO. We have achieved significant growth in the past years and have taken a major step in the integration of Delfi Cocoa. I felt this was a good moment for a change. But I am not gone yet! I will stay until the end of August and I will continue to devote all my energy and passion to our great company, side by side with you, adding my part to another successful year. I feel honored that our Board of Directors is proposing me as Vice Chairman. This will ensure continuity and a good transition to my successor.

Juergen Steinemann, CEO Imprint

Publisher: Barry Callebaut AG • Editorial team: Rahel Lehmann, Susanne Dueggelin • Translation/Proofreading: CLS Communication • Design/Layout/Concept: bbdesign, härry and partner • Print: Schellenberg Druck • Editorial address: Hot Chocolate, Barry Callebaut AG, P.O. Box, 8021 Zurich, Switzerland • e-mail: hot_chocolate@ barry-callebaut.com • Phone: + 41 43 204 04 63 • Hot Chocolate is published quarterly in English, Dutch, French, German, Portuguese, Spanish and Bahasa Malay • Circulation: 7,400 • Detailed imprint of this issue on BCnet

2 Hot Chocolate / Issue 1 / december 2014

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Hot Chocolate / Issue 1 / december 2014 3

focus

focus

11th Managers’ Conference

“Grow. Shape.

Collaborate.”

Davos ❯ What is our strategy and is it supporting our future growth? How successful have we been with the integration of Delfi Cocoa? How can we better collaborate across the Group?

What is sustainable cocoa for Barry Callebaut?

1

2

3

T

hese were just some of the topics at this year’s Managers’ Conference. The theme was “Grow. Shape. Collaborate” and some 200 managers from all regions and functions attended.

Strategy and priorities Our strategy based on Expansion, Innovation, Cost Leadership and Sustainable Cocoa still fits and if we sharpen our focus, it will serve as a platform for further growth.

Five strategic targets have been defined for this fiscal year (see box). These include six shaping initiatives to our strategic pillars that require a renewed effort, like differentiating our core products and services in developed markets, growing our compounds and fillings business (piloting in Asia), becoming the leading cocoa products supplier and instilling a “One Company” mindset.

Chairman Andreas Jacobs thanked all managers and employees for their commitment and said: “I am very happy about where we are with the integration of Delfi Cocoa today. Going forward, we should learn more from the Asian culture – focus on the team, and less on the individual.”

tage. His message is: “Play big, but do it in the spirit of a small company” (more on page 8).

Sunny Verghese, CEO of Olam, spoke about the six key global developmental challenges: Food security, water security, energy security, the impact of climate change, sustainable growth and inclusive growth. “All of us in the food industry have to do a lot more to address the sustainability issue.”

Food for thought for the last day of the conference, dedicated to sustainable cocoa.

Deep dive into Sustainable Cocoa One full day was dedicated to providing participants with a common understanding of Barry Callebaut’s own definition of sustainable cocoa and our sustainability programs. Nicko Debenham, VP Sustainable Cocoa, and his team conducted the day with presentations, videos and discussions.

What is new? Moving ahead Barry Callebaut is further developing its sustainability program, with our Quality Partner Program becoming more transparent, traceable and verifiable. To meet customer demand, but also for ourselves.

Inspiration from guest speakers Jorge McKay, founder of La Fête Chocolat in Chile, recognizes that being big is not always an advan-

CEO Juergen Steinemann hosted the conference and provided the strategic direction 2 Gourmet breakout session – Meet Mrs and Mr Smith 3 Deep dive into sustainable cocoa with Nicko Debenham, Angela Gubser and team 1

4

Steven Retzlaff, President Global Cocoa, underlined our vision to be the leader in innovation, implementation and impact in cocoa sustainability globally.

Outlook CEO Juergen Steinemann concluded the conference on a positive note: “We have a great future ahead of us. We have all the building blocks for further growth; We have a clear strategy and roadmap to get us there. We have a product that makes people smile. We have a company that is growing, dynamic and young, more international than ever, offering more op-

portunities than ever. Nobody has what we have: A leading global chocolate and cocoa business. We just need to combine the two into one offering; then we will truly be unbeatable. With our entrepreneurial and winning spirit, I’m sure we will make that happen and deliver another record year.”

Rahel Lehmann

Guest speaker Jorge McKay, Founder of La Fête Chocolat 5 Guest speaker Sunny Verghese, CEO of Olam 6 Chairman Andreas Jacobs in conversation with Idwin Bouman 7 Discussion round: How can we improve collaboration across the Group?

8 The "Barry Callebaut Band" on stage – featuring Dries Roekaerts, Karel Peleman, Sofie De Lathouwer and Dirk Poelman 4

Our 5 strategic targets for 2014/15 1. Drive further expansion along our 3 key growth drivers • Outsourcing & Partnerships • Gourmet • Emerging markets 2. Achieve financial targets • Continued focus on margins • Tighter cost control • Discipline in CAPEX and cash-flow generation 3. Further ingrain Quality Culture into our minds 4. Further implement HR for Growth and push talent management 5. Drive our 6 strategic shaping initiatives

6

7

8

5

Rewarding peak performance: The winners of the Excellence Award 2014 with Juergen Steinemann. From left: Pieter Cool, Tom Van de Vyver, Nic Schraepen, Dhruv Bhatia, Ken Cotich, Nicole Allen, Juergen Steinemann, Doug Miscikowski, Chris Dimambro, Lucas Quek, Matthias May and Joe Leah.

Not in the photo: Marc Ladd 4 Hot Chocolate / Issue 1 / december 2014

Hot Chocolate / Issue 1 / december 2014 5

Am e r icCorpor a s ate manager’s con fer enc e

focus

Graduate Trainee Program

WHAT IS OUR GENDER BALANCE?

We have a healthy ratio of female and male trainees.

And that’s been consistent through the years!

Celebrating 10 years!

HIRING AND RETENTION OF TRAINEES At an average, we’ve hired 8 trainees per year.

Our retention rate is 69.47%.

NORTH AMERICA

12

EUROPE

Belgium

15

5

45 Women 14

13

20

11 12 20

10

20

09

20

08

20

20

06 07 20

05

20

20

Solid performance

ACROSS WHICH FUNCTIONS HAVE THE TRAINEES BEEN HIRED?

38

14 trainees

21

trainees

1

Spain

Switzerland

5

14

2

Greece Great Britain

trainees

trainee

Portugal

Sweden

2

2

1

1

Poland

trainees

trainees

1

12

1

Italy

1

Turkey

1

China

3

India

3

Indonesia

1

Lebanon 1

Malaysia

18

MEET OUR TRAINEES!

See all the trainees who are at Barry Callebaut since 2004 until today!

Theodoros Mousis

Greece

axelle jeangirard

Nathan DeBais

France

Switzerland

4

Russia

2

8

Singapore

4

Chile

Bregt Uyttenhove Ruvarashe Chinyemba

Belgium

Zimbabwe

SOUTH AMERICA

China

1

Cameroon

Mexico

Ghana

5

1

AFRICA

9

1

Ivory Coast

2

Zimbabwe

1

David Favre Xiao Zhang

Turkey

Switzerland

China

Cameroon

Belgium

Heng Yi Ming

Singapore

America

Cameroon

Magdalini Fliska

Greece

marit allen

François Rodier

Oscar Sroor Myrte Eveline Crucq

Brazil

America

Mattia Rota

Italy

France

rashi sinha

India

Mexico

Mexico

Netherlands

Belgium

Carlos Humberto Lozano Flores

Mexico

eline delcour

Belgium

Sergey Tyshchenko Switzerland

Mexico

Switzerland

Thomas van Nieuwenbergh

Canada

Singapore

laurens van den berg

Belgium

Listiantono Nugroho

Lynn Vos Maame Afua Yeboah Appiah-Nuamah

Shi Xiang Stephen Singapore

Neha Jayakar

Belgium

Nina Degonda Oscar Joel Kouassi Maximilian van Oldershausen

Indonesia

Belgium

Ghana

Jean Marie Meledje Mel

Singapore

India

Switzerland

Côte d'Ivoire

Germany

Patrizia de Rubertis

Switzerland

Russia

Lebanon

Daniel Fang

Belgium

karine duval Skyy Sia

Lea Sabrina Matousek

Emmanuel Njeptin

Priscilla Güdde Beutner

Cameroon

Cameroon

France

seema kedia

Eyong Esim Egbe

ghislaine fotsingirving ruiz

Malaysia

Sweden

Argentinia

Frédéric De Wolf

Paulina Reyes Taboada

Bahar Cetinbakis

Chile

Raïssa Bettina Ebandji

michael wyss

1

Brazil

Francisco Viau

Cathy Yu Zhou Chia Xi SOH (Chelsea)

Argentina

France

carlos retzignac

Venezuela

6 Hot Chocolate / Issue 1 / December 2014

Americas’ leadership team

Americas ❯ Exciting opportunities ahead

trainees

ASIA

1

04

95 Trainees

Netherland

Germany

3

7

Venezuela

0

0 20

50 Men

1

France

America

4

7

Graduate Trainees come from all across the globe. In total, they represent 31 different nationalities and we continue to count!

7

5

10

9 9 6 6 6

WHICH NATIONALITIES HAVE WE HIRED?

48

Canada

10

Given the Graduate Program’s functional focus, our trainees have been hired across our many functions.

Trainees left the company

Trainees with a dual nationality

14 12

20

Ten years ago, Barry Callebaut introduced the Graduate Trainee Program, aimed at bringing young international talent into the company and giving them exposure to how the company works in different parts of the world. The goal is to fuel the talent pipeline with internationally minded young employees. Today, the program is coveted by young university graduates. Sneha Sodha

Trainees retained

29

16 15

Canada

Great Britain

pieter cool

Malaysia

Laura Mouly

France

Sophie Le Scour

France

Angeline Tan Jee Ling

Malaysian

thomas c. rodda

America

Jessie De Win Devashish Makarand Tikekar

Belgium

Belgium

India

Malaysia

Male

Female

The Americas continue to achieve great business results, closing 2013/14 with significant top and bottom line growth. Behind all this is a strong leadership team, – from Canada to Brazil. Our mission is to continue to develop our people and encourage collaboration across the Region and globe.

Our success is driven by solid performance in the U.S. and Canada, where we’ve captured a leadership position, and successful expansion to Mexico.

We are gaining strength in Brazil, particularly in Gourmet. Last, our entry into the Chilean market allows us to serve the broader Andean area. Overall, we have grown across all segments: Food Manufacturers Corporate, Food Manufacturers Regional and Gourmet.

In 2014/15 key product launches will help us sustain momentum. New Mona Lisa capabilities, such as One-Shot technology, will allow us to reach new customer segments.

We’ve also expanded our line of colored and flavored coatings and inclusions, and will tap into the high proteins trend among Food Manufacturers customers.

Geographic expansion and product innovation aside, long-term success depends upon each of us living the Barry Callebaut values of Customer Focus, Passion, Entrepreneurship, Team Spirit and Integrity.

I’m always inspired by our employees’ passion and dedication to Barry Callebaut, and excited about the opportunities ahead.

Dave Johnson

Dave Johnson, President & CEO Americas

Hot Chocolate / Issue 42 / April 2014 2014 77 Hot Chocolate / Issue 1 / December

we ste r n e u ro p e

Corpor ate ou r customers an d Cu ltu r e

Think Quality!

La Fête Chocolat: A 360° Challenge

First the dream, then the business

Santiago de Chile ❯ In 2006 Jorge McKay decided he no longer wanted to be an employee. Today he is the proud owner of a chain of chocolate stores and the leading gourmet chocolate brand in Chile: La Fête Chocolat. He is a pleased Barry Callebaut customer.

Why do you use Barry Callebaut chocolate for your products?

We love to work with Barry Callebaut! The relationship began in 2008.

We knocked on your door when we just started the business. Today we have excellent partnerships and friends at the company.

We never have any issues, Jorge McKay, Founder and main owner of despite incredible logistics La Fête Chocolat problems delivering to Chile. We had containers full of chocolate stuck at customs for weeks! Now that you have a factory near Santiago, it will get easier.

Barry Callebaut supplies the chocolate for La Fête Chocolat, the leading gourmet chocolate brand in Chile.

You started off small. What was the greatest opportunity?

Win-win integration

Worldwide ❯ One year ago, the Quality Culture initiative was launched at Barry Callebaut with the aim of minimizing complaints and ensuring that we deliver what we promise to our customers.

O

ne year into the program, and many awareness campaigns and Quality Culture Workshops later, it was time for the Oscars.

Peter Boone, Chief Innovation & Quality Officer, was proud to

hand over the first Quality Culture Awards for excellent work done. Congratulations!

Rahel Lehmann

In 2006, Chile had no gourmet chocolate like you have in Europe.

The few gourmet chocolates available were expensive and boring.

Our business idea was born. We were able to start from scratch and we always kept the 360° view in our minds.

40 years ago the poverty level in Chile was very high. That has changed and the premium chocolate market is growing: annual chocolate consumption per capita is 2.6 kg a year, the highest in South America. But the country stretches over 5000 km, is far away and hard to reach.

“If we lose the passion, we lose the business”

safety and innovations such as hazelnut praline pieces for inclusion in ice cream, bakery items and yogurt, feature on the impressive list of achievements to date. Nathalie is excited about the future: “Just like a cocoa bean, a nut opens up a whole world of possibilities.”

Massimo Garavaglia

Committed to excellence

We had the dream first. Then we started the business. I had many friends who thought it was a great idea and who were willing to work for free in the beginning, and my wife and my family stood behind the idea. A bit of craziness also played a role.

What is the secret to your success?

It’s not easy being big. Play big, but keep the mentality of a small company.

Rahel Lehmann

Nathalie Garrigue, General Manager la Morella nuts

Belgium ❯ Ludwig Pausenberger

What was critical for the success of La Fête?

What advice do you have for Barry Callebaut?

After 18 months working on the integration of la Morella nuts into the Barry Callebaut family, Nathalie Garrigue was appointed General Manager of the Spanish nut company on September 1, 2014. She describes the integration as a happy marriage that has already produced welcome offspring. “Barry Callebaut can now offer customers premium nut products born of proven, specialized expertise. La Morella is enjoying the attention of its proud parent, in terms of modern infrastructure, exciting product development, quality and job security.”

New production lines, sorting equipment for unrivalled food

The Quality Support Award went to the Bangpakong Quality Culture Ambassadors.

From left: Natthakit Phonglertrit, Somkiat Pongcharoenvarunyu and Piamsak Kaimuk (Thailand).

What is special about the Chilean chocolate market?

Work, work, work. We have passion for our work. We are a small company; if we lose the passion, we lose the business. I visit one or two of our stores every day to be close to the people. The brand, the design and the packaging are key. Also, we moved quickly before someone else could copy our business idea. We currently have 170 SKUs and counting. I believe it’s important to always have new products and new ideas.

La Fête has beautiful working conditions. This is a must if you have a beautiful product. Our 255 employees are our biggest pride.

Ninety percent of them are women.

8 Hot Chocolate / Issue 1 / december 2014

Spain ❯ La Morella NUTS

The Quality Result Award went to Flavio Fachinello, QA Manager Chocolate Brazil.

Taking the first steps of a long journey Integrating a Quality Culture into everyone’s mindset is a long journey. The good news is that individual sites are already achieving great results.

Fourteen Quality Culture Workshops were conducted in 2014 - an important step towards creating a culture of continuous improvement in quality. The workshops are designed to sharpen partici-

After a career spanning 36 highly successful years in the company, Ludwig Pausenberger has retired as CFO Western Europe. Together with the Management Team in Western Europe, he has driven outstanding results and impressive growth. Ludwig was also responsible for restructuring and divesting our consumer business and was the master-

mind behind Barry Callebaut’s first outsourcing agreements in 2007. That year he also received the first “Excellence Award”. I wish to thank Ludwig for his commitment, contributions and loyalty to the Barry Callebaut team and offer him our best wishes for the future.

Massimo Garavaglia

pants’ awareness of quality issues and provide a practical toolkit for improving and sustaining product and service quality throughout the organization. We already have 212 Quality Culture Ambassadors hailing from 44 sites who are responsible for rolling out our Quality Culture. Eline Delcour Mieke Buckens (HR Director Europe) and Massimo Garavaglia (President Western Europe) thanked Ludwig Pausenberger for his commitment.

spotlight

spotlight

Flagship CHOCOLATE ACADEMY

“Time to write the next chapter together!”

WIEZE ❯ The new Callebaut Chocolate Academy center opens a new chapter in the great chocolate story of our company. At the opening ceremony in June, experts from all over the world agreed: It’s exciting and unique!

W

A 360° experience The new Callebaut CHOCOLATE ACADEMY center offers a variety of attractions to its visitors: • The Chocolaterie, Bakery Shop, Pastry Lab and the Chef’s Table: Individual training spaces geared towards instructing one specific group of artisans 10 Hot Chocolate / Issue 1 / december 2014

alking in through the majestic entrance hall of the new Academy, your chocolate heart starts to beat faster. You sense that you have arrived at the heart of Callebaut’s skillful craftsmanship. The Academy welcomes the visitor with a simple and self-confident message: “It’s time to write the next chapter together in our great chocolate story. Welcome to Wieze!”

The flagship Callebaut Chocolate Academy center is a state-of-the-art training center taking professionals on a journey from bean to chocolate. It is part of a network of currently 16 Academies worldwide. Here, professionals from all backgrounds find a stimulating place to learn and strengthen their skills. “The Academies are unique when it comes to sharing best practices and increasing chocolate mastery,” says Freek van der Knaap, VP Gourmet Western Europe.

More than 1,000 guests attended the series of opening ceremonies last June: Employees, customers, business partners, gov-

ernment officials and journalists.

Although the audiences and their roles were very different, the new center elicited a positive response and a lot of enthusiasm from every group.

Callebaut Ambassador Patrick Aubrion summed it up: “Our new flagship Academy puts us squarely in the future today.” A common opinion among the proud employees was: “What a beautiful project. What a great feeling to be part of Barry Callebaut!”

Susanne Düggelin

• The Plantation: A small-scale tropical forest with cocoa trees •A Chocolate Tasting Ritual Room: A special room where a sensory specialist guides the guests through the varied world of chocolate flavors • The Chocotorium: A 100-seat theater available for lectures given by chocolate experts

• A Chocolate Bar: Visitors can sample freshly-made hot and cold chocolate drinks • A Chocolate Library: Offers a vast collection of books on chocolate – and a variety of potential applications

“Simply fantastic!”

“We wrote history for Callebaut, for Barry Callebaut, for Belgian chocolate.”

Kurt De Decker, Operator in the Cocoa & Nuts department at our factory in Wieze, was one of the enthusiastic guests at the employee event.

Pascale Meulemeester, VP Gourmet

“Great to see the enthusiasm of our customers, ambassadors and colleagues.”

“Proud to work for Barry Callebaut!”

Common reaction during the employee party

Claudia Kühne, Global Brand Manager Callebaut

What impressed you most when you first walked through the new Academy?

The size and especially the level of workmanship. It’s just fantastic!

How did you feel?

Proud – very proud! Wonderful to have such a beautiful project here in Wieze - thanks to the efforts of all colleagues day in, day out.

What did you like most about the employee event?

Let Alexandre Bourdeaux take you on a private tour through the new Academy on BCnet

“Again proud to belong to the biggest chocolate family.”

The splendid reception, the location, all these happy people: It was just great!

Kim Eeckhout, Receptionist

Hot Chocolate / Issue 1 / december 2014 11

EE M EACorpor ate manager’s con fer enc e

people wor k & Li fe

Monterrey, Mexico

my home

Ezequiel Barragan, Plant Controller

E

zequiel joined Barry Callebaut in 2011 as an intern in Supply Chain. He took on new roles as Inventory Controller, later as Shipping & Export Controller. After two years of hard work and learning he applied for a new position in the Finance team as Plant Controller – and got it.

“I’m very happy and proud about my new job. I enjoy working in an environment where people are committed to and focused on the objectives. Barry Callebaut offers great professional development opportunities for young people.” Ezequiel says. What does

my typical day look like? “My day starts at 8 am with a good cup of coffee while I check my e-mails and prepare the information for the daily production meeting.

Then I review the status of all shipments, do the performance analysis, and plan the next day.

The afternoon is reserved for meetings, in between I discuss corrective actions and opportunities for continuous improvement with my partners. I enjoy the fun moments on the job and have a good working relationship with my peers. Many of them have become good friends. That is very important to me. After work I go to the gym and sometimes play a soccer FACTS: Mexico match with my friends.

Population: 119.7 million After that I go home GDP per capita: USD 16,463 and try to relax – watchCompulsory education: 10 years ing TV series, reading Annual holiday time: 12 days or hanging out.”

Retirement age: 65 years

Rahel Lehmann 1 kg rice: USD 1.10 Loaf of bread (500 g): USD 1.67 1 l milk: USD 1.05 1.5 l water: USD 0.93 1 l gasoline: USD 0.92 Cappuccino USD 2.26 Movie ticket USD 4.43

1 Qu estion 4 Answers

Since the Go-live of “HR for Growth” on September 1, how have you benefited from the new way of working?

1 2 3 4 »

I use SuccessFactors on a regular basis. It’s great to have an organizational chart of your own organization that is always up to date, including links to the matrix organization and all of our peers.

Mark Adriaenssens, VP R&D Americas

«

» It is good stuff. I like how quickly I can create a job opening,

the easy approval and publication process, and the lean interface that enables me to be fully connected to HR. Daniel Gutierrez, Head Regional Controller Cocoa

«

» SuccessFactors provides us with an excellent

single source of user data. Google Contact information for example already benefits from this.

«

Tomas Meganck, Corporate Application Security Officer

» The new system has definitely improved and transformed our daily

work. Employees worldwide now use one platform and its features allow us to provide insights and develop our talent to meet the rapidly changing needs of our business. Ingrid Dillmann, HR Coordinator

«

12 Hot Chocolate / Issue 1 / December 2014

Worldwide ❯ Winning Together! is back.

Water for Life ... for All

Water filters provide clean, safe water for cocoa farming communities.

I

n our first Water for Life initiative, we toppled our Group goal with more than 100 events worldwide and employee fundraising activities that netted over 11,000 euros in additional funds for water filters and hygiene training for cocoa farmers, their families and rural schools.

Now, inspired by Barry Callebaut colleagues who saw water challenges in their own communities and took action, we have launched a new initiative called Water for Life… for All. Make a difference We remain committed to providing clean, safe water to cocoa farming families on whom our business depends. And we’ve seen how LifeStraw® water filters offer an easy, convenient and immediate solution. But we also recognize that there are serious water challenges in many of the communities where we ourselves live and work. With Water for Life… for All, we invite you to look at water in a new way. Water is not somebody else’s problem. It’s our problem, too!

We’re recruiting Water for Life Champions to organize local education events, lead community volunteering activities, and create fun video material. Our goal is to

WIEZE ❯ Gourmet meeting

International Callebaut Partners Summit On June 26 and 27, 2014, key distributors and business partners from 15 EEMEA countries took part in the International Callebaut Partners Summit in Wieze, Belgium.

A total of 45 attendees received the latest product and strategy information and prepared Galina Bogdanova, Callebaut Partner and the field for collaboraExcellence Award winner Caspian Kristal, tive efforts to address and Frederic Trombert the complex challenges facing the Gourmet summed up the event: “This is business. the perfect opportunity to show During the summit, Callebaut the incredible synergy between announced its 2014 Excellence the Callebaut and our partners’ Awards winners from the region. network communities.”

These recognize significant results in Chocolate Leadership, Brand Filip De Reymaeker Loyalty and Education Excellence.

Frederic Trombert, Vice President Gourmet in the EEMEA region,

Côte d’ivoire ❯ Sustainable cocoa have every site in the Barry Callebaut family represented. The more events we organize, the more LifeStraw® water filters we buy for farmer households in Africa.

So, dive in, Barry Callebaut!

Here’s your chance to do something different, have fun, lend a hand and… make a difference.

Check BCnet and Google+ for regular updates!

Marina Morari

National Day of Chocolate and Cocoa From October 1 to 3, 2014, the Council of Coffee and Cocoa organized the first edition of the “National Day of Cocoa and Chocolate” (JNCC 2014) in Abidjan, attracting thousands of visitors.

The theme was “Sustainable Cocoa for Ivory Coast 2020” and Prime Minister Daniel Kablan Duncan participated in the

opening ceremony. Over 500 domestic and foreign experts contributed their chocolate expertise to the event. SACO, our subsidiary in Africa, was there with a Cacao Barry booth, offering popular chocolate demonstrations and chocolate tastings to thousands of visitors.

Filip De Reymaeker

Popular chocolate demonstrations and tastings at the Cacao Barry booth Hot Chocolate / Issue 1 / December 2014 13

A S IA Pa C I F I Cate manager’s con fer enc e Corpor

people team & complianc e

Compliance

The winners of the

Discreet as a secret service agent...

Chairman’s Award 2014

Zurich ❯ Congratulations to the 13 great employees who won this year’s award for their commitment and passion!

A

small group of colleagues from all over the world were honored by our Chairman Andreas Jacobs and were invited for a memorable tour of Switzerland, together with their spouse or partner. They received the Chairman’s Award for outstanding performance at work and for showing strong social commitment in their

local communities. They are colleagues who embody the Barry Callebaut values: Customer Focus, Passion, Entrepreneurship, Team Spirit and Integrity.

The Award is now granted annually to a select number of employees.

Rahel Lehmann

About the award The Chairman’s Award was first conceived by the late Klaus Jacobs, founder of Barry Callebaut.

Who are the winners?

Steven De Vriendt Foreman Wieze, Belgium Gabriela Magalhães Import & Export Analyst São Paulo, Brazil Odirley Enock HR Coordinator Itabuna, Brazil Yanuar Dony Gunawan Production and Engineering Bandung, Indonesia

Worldwide ❯ Let’s face it: confidentiality is not sexy, and discretion not exactly thrilling, in today’s fast-paced society.

Y

et as mousy gray confidentiality may be, it is absolutely essential for Barry Callebaut’s sustained success.

What is it all about?

Each of us is privy to confidential business information. Be it business figures, information on new products or projects, business strategies, investments or details related to customers or suppliers…

Perhaps you are tempted to share inside knowledge with friends or business partners.

Mustari Sujangi Warehouse Supervisor Port Klang, Malaysia Arman Faiman Wahab Production Shift Supervisor Port Klang, Malaysia Katia Renard Quality Control Manager Louviers, France Roger Baur Team Manager Global Sourcing / Traffic Zurich, Switzerland

Sure, disclosing information intended for only a small circle of insiders may substantiate your importance in the company, provide for a good conversation, or otherwise be convenient. But imagine a secret service agent spilling strictly secret intelligence information around the world. The next thrilling adventure for James Bond 007 would be assured.

Shine at the next cocktail party Barry Callebaut does not want any such adventures. Wrongful disclosure of business-related information to third parties endangers Barry Callebaut’s good reputation as a reliable and discreet business partner, as well as its competitive standing. So, act like a secret service agent would. Make yourself look great and shine at the next cocktail party by showing integrity and discretion. Christoph Fahrni

Agata Baldwin Office Coordinator Lodz, Poland Werner Weber GMP Officer Hamburg, Germany Fabrizio Piscia Warehouse Operator Verbania/Intra, Italy Terri Fanz-Falzone Regional HR Manager Eddystone, USA

The winners of 2014 with Chairman and CEO in downtown Zurich: Juergen Steinemann (CEO), Roger Baur, Katia Renard, Odirley Enock, Vallérie Trottier, Mustari Sujangi, Agata Baldwin, Yanuar Dony Gunawan, Arman Faiman Wahab, Werner Weber, Andreas Jacobs (Chairman of the Board), Terri Fanz-Falzone, Steven De Vriendt, Gabriela Magalhães, Fabrizio Piscia 14 Hot Chocolate / Issue 1 / December 2014

Vallérie Trottier Quality Assurance Coordinator St. Hyacinthe, Canada

Singapore ❯ a wonderful experience

Get on board with Asia Pacific The Barry Callebaut Group’s Board of Directors held its Board and Committee meetings in Singapore in September and had first-hand experience of the latest developments in Region Asia Pacific.

The Board visit also showed the importance of Asia Pacific to our global business.

Besides having meetings with the regional management teams from both Chocolate and Cocoa, the Board members caught up with several young Opening of the Senoko warehouse in Singapore. From left: Barry Callebaut proJuergen Steinemann, Mikael Neglen, Lars Atleskar and fessionals from Andreas Jacobs across Asia Pacific.

These young managwith colorful Quality Culture baners had the opportunity to share ners. Gathering for lunch, the local their fresh perspectives from their local markets and forged new rela- team and the Board of Directors shared updates and exchanged tionships. stories about their trip, leaving the The Board also opened the Board with a wonderful experispanking new 2,000 square meter ence of Asia Pacific. warehouse in the chocolate factory at Senoko, Singapore. TraditionEdmund Ee and Mikael Neglen al lion dance performers welcomed the Board with oranges and lettuce, signifying prosperity and success. Guests were treated to delicious and creative pastries made with everyone’s favorite ingredient: chocolate!

A short drive from Singapore is the newest Cocoa Applications Laboratory in Malaysia located within our cocoa factory. The cocoa team took the Board on a tour of the site, which was brimming

Be alert!

Communication with the press is strictly restricted to Corporate Communications and authorized spokespersons. Do not speak to journalists, whether direct or off the record, whatever the circumstances are! If you are approached by the press, please refer them to our Corporate Communications department.

Take all appropriate precautions to prevent inadvertent leakage of confidential information in public, for example when discussing business affairs, using mobile phones or working on your laptop in public areas. Be careful about what you share on Google+.

The Board of Directors met with young professionals at BC Asia Pacific.

Hot Chocolate / Issue 1 / December 2014 15

G l o b a Corpor l C o cate manager’s oa con fer enc e

our produc ts

Sustainable cocoa

the Number

Quality Cocoa for a Better Life

S

Farmer training in Côte d’Ivoire

fine it as a sustainable chocolate and cocoa product sold by Barry Callebaut, which supports our cocoa sustainability actions. The beans, initially handled according to mass balance principles and without special sensory properties, are sourced from farmers participating in our sustainability activities.

Eight activities are behind this cocoa production, and fall under

Coping with a crisis The outbreak of the Ebola virus in West Africa is a global cause for concern. For Barry Callebaut the safety of our employees is our first priority.

Africa ❯ Barry Callebaut is expanding and strengthening the specifications of Quality Partner Program cocoa.

ince 2005, the Quality Partner Program (QPP) has stood for Barry Callebaut’s own sustainable cocoa initiatives. It aims to help farmers grow cocoa in a sustainable and responsible way, and customers use the slogan “Quality Cocoa for a Better Life” in their product branding.

Today, this initiative has evolved. Moving forward, we de-

Africa ❯ Ebola

the pillars of productivity and community development: farmer training, child labor mitigation, access to water, access to education, payment of farmer premiums, transparency on how premiums have been allocated, traceability of beans to our warehouse, and independent verification of our activities.

Leigh Pezzicara

1,254,241 tonnes

Guinness World Record for CARMA

We made it!

A long-standing presence in West Africa has inevitably heightened our humanitarian concern with the outbreak and spread of Ebola.

We have actively assessed the risks associated with the threat and defined effective external support and internal contingency plans.

Ebola is a severe virus disease with several strains and a high human fatality rate. Initially transmitted to people from wild animals, it spreads from human to human via body fluids, not through the air like a flu. It is also important to be aware that Ebola is not a food-borne disease, so transmission through the consumption of cocoa or chocolate products is not possible.

Committed to playing an active role in the situation, Barry Callebaut quickly joined the concerted fund raising campaign of the World Cocoa Foundation.

This is dedicated to the care of Ebola patients and prevention efforts of the International Federation of Red Cross and Red Crescent Societies and Caritas in West Africa. In order to protect members of the Barry Callebaut family, the company has established additional hygiene policies at its West African sites and is supplying employees with reg-

ular updates. The Barry Callebaut Cocoa Horizons Truck is playing a key role, visiting employee villages in Abidjan and San Pedro to sensitize and train the families and relatives of staff.

Steven Retzlaff

Up to date information on Ebola on BCnet

Zurich ❯ How long does a praline have to be, to make it the world’s longest? Exactly 25.24 meters.

O

n September 28, 2014, the Jacobs Foundation and our Swiss Gourmet brand CARMA were recognized

by Guinness World Records for creating the world’s longest chocolate sculpture.

In the early morning hours, the CARMA team – Fabian Sänger, Nicole Beckmann, Joel Perriard, Michael Hotz and Corinne Spoerli – began their preparations. As the morning wore on, and with more than 3,000 people watching, the sculpture - made of gianduja filling 16 Hot Chocolate / Issue 1 / December 2014

and covered with UTZ certified CARMA couverture Caline – grew longer and longer. At 2 pm it was official: World Records adjudicator Pravin Patel confirmed a record and every guest was invited to take home a piece of the record-setting chocolate.

The event was initiated by the Jacobs Foundation in celebration of its 25th anniversary. Its mission is to help children and young people all over the world. Corinne Spoerli

This is how many tonnes of chocolate and compound products Barry Callebaut manufactured in fiscal year 2013/14. This amount fills 52,260 Barry Callebaut tank trucks.

World record praline made by CARMA chocolate

In Abidjan and San Pedro, employees and their famillies are sensitized on Ebola.

Hot Chocolate / Issue 1 / December 2014 17

@ A Glance

My World

What does it take to make you happy? I’m usually always happy. Most people in the Chicago office have said the same.

What Barry Callebaut employees think...

About going digital

When and where were you happiest? Usually when I’m traveling anywhere. It’s great to see new sites and how people interact.

What makes you sad? A day without chocolate! :-) Which talent would you most like to have? I wish I could speak

In 2014 many new digital tools were introduced to make processes, cooperation and sharing within Barry Callebaut easier. Has it become easier? The good news is that a large majority of the respondents prefer the new Google environment over Lotus Notes and say that Google Apps simplify their work. But many struggle with the onslaught of new tools.

What is quite staggering is that a majority don’t take the opportunity to unplug while on vacation because they are still checking their work e-mails.

What’s the best feature of Success Factors?

I see where I need to develop and what's next for me

It makes the PMDP discussion easier

21%

51%

I don't use Google Apps

19%

24%

17%

That I can access it from my mobile phone

8% 12%

29% The look How often do you use Concur?

Every month. I love it!

26%

Never, I find it too complicated

40%

Once a year to get my money back

21%

a Barry Callebaut Google e-mail address.

1475 participated.

1 8 Hot Chocolate / Issue 1 / December 2014

Don't agree

What do you consider your greatest achievement? I usually see the positive in everything and that there’s a reason for it, so most things I see as achievements or going towards something. I guess being able to travel internationally, to have an understanding of local customs and the culture would be something more specific.

How often do you check your e-mails during vacation?

A few times a day

Once a day

Today: Kimberly Hiller

What is RemedyForce?

google Or Lotus notes?

22% 22% October 9, 2014 among all employees with

If you could change one thing about yourself, what would that be? That my hair wasn’t so curly. It looks frizzy in winter!

62%

5% believe RemedyForce is a painkiller or a movie.

Are these the same colleagues who have never heard of BCnet and fill in their expenses only once wHAT DO/DID a year?

YOU PREFER:

My assistant does 10% it for me

Communications between September 25 and

South Korea and Australia in addition to the U.S. I have also studied throughout Europe. All of them have their own unique ways of living.

A pain killer

BCnet - what's that?

This poll was conducted by Corporate

Where would you like to live? Honestly, anywhere. I have lived in

Agree

The organizational charts – who does what

That it links to all BC applications

“I wanted to work for a global company”

Google Apps for Business simplify my work

57%

What do you like most about the new BCnet?

more foreign languages.

29% Every few days

27% Never

76%

A tool for IM/IT support requests A Hollywood blockbuster Don't know

4% 78% 1% 17%

My Motto?

See the positive Chicago ❯ Kimberly Hiller (31) works for Barry Callebaut in Chicago, USA. She is a member of the HR team and builds computers in her free time.

24%

Who is your favorite star and why? I honestly don’t watch a lot of TV or follow anyone. I don’t really have one.

Where did you spend your last holiday? California. I was over there for the U.S. Open Enrollment (benefits), but was able to go around and visit San Francisco.

What is your favorite food? Anything vegetarian since I don’t eat meat!

What is your favorite chocolate? I enjoy most dark chocolates.

When did you start working for Barry Callebaut? In February of 2013.

What do you like best about your job? Coming back from getting my Master’s in Australia, I wanted to work with a global company that allowed me to correspond and work with various countries. Barry Callebaut allowed me to do this. I also really enjoy all the changes and opportunities here!

What is most difficult in your job? It’s staying up-to-date with new U.S. regulations on healthcare and making sure we stay in compliance. Additionally, I support the Total Rewards functions in the Americas.

What do you do in your free time? I’m pretty much a nerd. I

work on websites, develop informational videos, read government regulations and publications and watch documentaries. I also can build computers, of which I have built a couple over the years.

Hot Chocolate / Issue 1 / December 2014 19

Let’s pl ay

PHOTO contest

Guess what this is!

The view from up close is not always the best. Sometimes it’s worthwhile taking a step back to see the big picture. This is good advice not only for photographers, but also at work. Putting words into action, we invite you to participate in our reader contest. Send us your special photo from an interesting detail in the wide world of Barry Callebaut and let your colleagues guess what the big picture is. The most interesting photos will be published here. On BCnet you will find all photos – as well as the solution to this one!

Send your picture to hot_chocolate@barry-callebaut.com

Sudoku

Every Sudoku has a unique solution that can be reached logically. Enter numbers into the blank spaces so that each row, column and 3 x 3 box contains the numbers 1 to 9.

1

2 3

Ever failed?

No matter. Try again. Fail again.

Fail better.

Samuel Beckett Irish poet

Do you want to catch a bear? On www.callebaut.com/ocen/recipes you will find the recipe for these delicious pralines, and many more.

2 0 Hot Chocolate / Issue 1 / December 2014