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Cocoa grinders cut their purchases in Ivory Coast by 20 percent as margins contract

Sources from the industry said that cocoa grinders have cut their purchases of cocoa beans by 20% in Ivory Coast since January due to shrinking margins caused by a surge in global prices.

Exporters and grinders have told us that the drop in cocoa production has also affected processing volumes. This has increased competition between exporters, processors and blenders.

Five Ivory Coast grinders and eight Ivory Coast exporters claim that the beans of the current mid-crop are lower quality with less fat and butter, which prevents factories from operating at full capacity.

The processors now only buy what they need and operate with minimal inventory, abandoning their larger stockpiles from previous seasons.

A source from the Coffee and Cocoa Council said, "We reserved, as usual the mid-crops for grinders. But they bought less than last year." They blame the higher cocoa prices in the world and the bean quality which is less butter and more acidic. The director of a company that exports to Abidjan said butter has become expensive and that sales have been slow.

It's not worth buying expensive beans just to make butter that is hard to sell. He said that we had to reduce our activity in order to maintain margins and profits.

CCC data show that Ivory Coast processes 750,000 tons of cocoa per year. This year, the country has seen a decrease in grinding, with April and may down 7.5% and 8.5%, respectively.

In the mid-crop period, bean counts per 100 grams increased from between 106 to 110 to 150, further reducing processing yields.

Grinders are struggling to pass on higher costs of beans and processed goods to chocolate makers, and ultimately to consumers.

One executive of a processing company said, "Nobody wants to pay for inferior beans." Butter is so expensive, that customers are buying less of it and looking for alternatives.

A second industry participant said: "Nobody has six months' worth of stock as before." We only have stock for a couple of weeks, and we process it as we go in smaller quantities. (Reporting and editing by Ayen deng Bior, David Goodman and Ange Aboa)

(source: Reuters)