Japanese confectioner Bourbon seeks to expand cocoa raw-material zones in central Vietnam

Bourbon Corporation, one of the leading companies offering a wide range of confectionery and snacks, beverage and food in Japan, is seeking to partner with Ca Cao Trong Duc Company Limited to develop cocoa raw-material zones in Gia Lai province, central Vietnam.

Bourbon not only plans to purchase cocoa beans but also aims to support the crop’s development in the province, using Bourbon’s confectionery products to promote Vietnamese-grown cocoa in global markets.

Minoru Kikkawa, senior managing director and representative director at Bourbon, made the statement at a working session with Trong Duc representatives and local authorities on Wednesday.

He noted that Bourbon’s key material sources in South America are being hit by multiple factors, pushing input costs higher and making supplies volatile.

After surveying conditions in Vietnam, particularly in Gia Lai, the company found that the province’s soil and climate are well suited for expanding cocoa cultivation, he said.

At the meeting, the two firms signed a cooperation agreement on developing cocoa-growing zones for export, along with an MoU to jointly develop cocoa material areas and purchase cocoa products in Po To commune.

In 2020, Trong Duc company invested in developing a circular-model cocoa farm in Po To, covering 30 hectares. The trees are growing well and producing stable yields, with 2025 output projected at about 22,500 tons of fresh pods.

Founded in 1924, Bourbon is operating 10 factories in Japan and one in China. The company runs 60 sales offices across Japan and has subsidiaries in the U.S. and Vietnam.