Cacao is a fruit that contains a fresh, sweet, tropical juice, but this juice is never used. In Côte d’Ivoire alone, 2 billion liters of this juice seep into the ground every year. A shame, because that is pure food waste and, at the same time, lost income for farmers.

By using cacao fruit juice for various applications such as soft drinks, chocolate fillings, dairy, ice cream, cocktails, wine, and beer, cacao farmers and seasonal workers earn more money from their harvest.

Our impact doesn’t just stop here. We actively measure and validate it in the communities where we work. We do this together with our local and international partners.

WHAT WE ACHIEVE

By processing and selling as much cacao fruit juice as possible, we make a bigger difference every day. We are now active in Ecuador, Ghana, and Côte d’Ivoire.

In 2022, we interviewed farmer Faustina (Ghana) about the impact that the additional income has on her life.

In 2023, co-founder Linda Klunder moves to Côte d’Ivoire for two years. Together with our partners, she is working there on our “Zero Waste Facility” — a factory that will make it possible to connect even more farmers and create local jobs. This initiative is a collaboration between the Tony’s Chocolonely Foundation, Kumasi Commodity Innovations, and ETG/Beyond Beans.

• We expect to connect 5,000 farmers to our juice network in the coming years, with 800 already ready to start.

• Our launching customer, Ivorio (a major juice producer from Côte d’Ivoire), will purchase 30,000 liters of juice in the last quarter of 2025.

• In 2026, the factory is expected to produce 300,000 liters, growing to a base capacity of 800,000 liters.

• This year, we are planting 70,000 trees, contributing to biodiversity in the region.