Grind stats

Quarterly Publication of European Bean Usage

In their continuously expanding coverage, the ECA reporting of European Cocoa Usage now includes 23 companies, all reporting their total bean usage in the European Union-15 and Switzerland. Latest statistics: GRINDSTATS Q1 2018

The Western and Eastern European Grind Statistics are confidentially compiled by Statser, located in Leusden, the Netherlands.


ECA initiated these statistics mid 2000, retroactive to the first quarter 1999.

For the first year, ECA grinding members were the sole participants. Over the years, major chocolate manufacturers grinding cocoa beans also joined in.

The ECA grinders are thus the original participants. ECA members now participating are: Barry-Callebaut – Cargill Cocoa and Chocolate – Ecom/Dutch Cocoa – Nederland SA – OLAM Cocoa – CEMOI.

Other grinder and expeller participants include August Storck KG – Confiserie Coppeneur et Compagnon GmbH  –  Elah-Dufour S.p.A – Feodora Chocolade GmbH & Co. KG/Bremer HACHEZ Chocolade GmbH & Co. KG (Toms Confectionery Group) – Ferrero – I.C.A.M. S.p.A – Jacopey Cioccolato Peyrano S.r.l – KESSKO Kessler & Comp. GmbH & Co. KG – Ludwig Weinrich GmbH & Co. KG – MAJANI 1796 S.p.A – Meybona-Schokoladenfabrik Meyerkamp GmbH & Co. KG – Mondelēz International – Natra – Nestle – SCHOKINAG-Schokolade-Industrie GmbH – TOMS Confectionery Group – Tulip Cocoa FB GmbH & Co. KG (Ecom Group).

CEMOI: New reporting company to the ECA grindstats publication as from Q3 2017. Previous data of Cemoi (as from Q1 2014) has been added to the statistic.
Confiserie Coppeneur et Compagnon GmbH: New reporting company to the ECA grindstats publication as from Q3 2017.
Euromar Commodities GmbH’s activities have been taken over by Tulip Cocoa FB GmbH & Co. KG (Ecom Group) after Q1 2017.
Jacopey Cioccolato Peyrano S.r.l stopped grinding after Q1 2017.
SCHOKINAG-Schokolade-Industrie GmbH: New company reporting to BDSI (as from Q1 2018).
Stollwerck GmbH (Baronie Group) stopped reporting to the ECA Grind Stats publication after Q2 2017. Previous data of Stollwerck (as from Q1 2014) has been removed from the statistic.
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Cocoa Terminology

Cocoa powder

The finely ground particles obtained from the mechanical disintegration of cocoa press cake.

Expeller cocoa press cake

Cocoa beans or cocoa dust or both with or without cocoa nib, cocoa mass, cocoa press cake, fat-reduced cocoa press cake or any combination of two or more thereof which has been converted by the expeller process to a solid compressed mass.

Cocoa press cake

Cocoa nib or cocoa mass converted by pressure by a mechanical process to a solid compressed mass.

Cocoa mass (also called Cocoa liquor)

Cocoa nib, mechanically processed to a paste, which retains the natural fat content of cocoa nib.

Cocoa nib

The cotyledon of roasted or unroasted cocoa beans containing a residue of shell or germ not exceeding 5 per cent calculated on the dry defatted matter and an ash content not exceeding 10 per cent calculated on the dry defatted matter.


"Sound" when applicable to cocoa products shall mean full and undamaged cartons and/or packages.