www.ingemann.com.ni

Miel Orgánica Cacao Fino

Chocoa 2015

Lars Saquero MollerGeneral Manager

1. Company overview

The Danish family company, in Nicaragua from 2007

65 workers

Anchor firm in honey

Access to market for > 1.300 producers (cocoa & honey)

3 consecutive APEN awards

Focused on Fine Flavor Cocoa

Supplying to some of the most awarded chocolate makers in the world

Access to market for > 600 cocoa producers

Reference for Fine Cocoa in Nicaragua

> 1.5 million trees under contract and growing

Key figures

Inflexible focus on quality, quality & consistency in quality

Emphasis on innovation and out-of-the-box solutions

Sustainability through win-win

Philosophy

2. The Cocoa business model – Ingemann SignatureSignature

Tenor™red wine,

citrus, tannic, liquorish,

woody notes

Nugu™roses, jasmine, herbal creamy, thyme, vanilla,

yogurt

O’Payo™(organic)

pineapple, passion fruit, tannic, kiwi

*Cocoa-ID™ varieties*

Creating

Shared Value

Fine Flavor

Adapted and controlled post-harvest protocols

Farm-level traceability

Cocoa-ID™ certification

3. The Cocoa business model – Cocoa-ID™ Varieties

*Premium Varieties*

Chuno®Nutty, spicy,

olive, complex

Rugoso®Tannic, citric, sweet, plum

Nicalizo®Raisins, smooth, woody, herbal

Johe®Nutty, green

apple, tea

Barba®Spicy,

cinnamon

Medalla™Spicy, dry fruit,

molasses

Creating Shared Value

Long-term contract & premium price

Trainings

Technical assistance

Cocoa-ID™ certificate

4. Cocoa-ID™ certification

High-standard certification system for cocoa

Focus on traceability of 5 aspects: Variety: single variety Origin: single origin Transparency: on processing Fine Flavor: fine flavor potential Sustainability: buying price, trainings, market access

etc…