Barry Callebaut opens first chocolate factory in Indonesia
The 43,000-sq.-ft. factory will be on the same campus as GarudaFood Group’s biscuit production facility.
October 6, 2016
Swiss chocolate producer Barry Callebaut has expanded its operations in Indonesia with the grand opening of its first chocolate factory in the country.
Through a long-term outsourcing agreement with GarudaFood Group, one of the largest food and beverage companies in Indonesia, Barry Callebaut built its three-story, 43,000-sq.-ft. factory on the premises of GarudaFood’s biscuit plant in Gresik. Barry Callebaut will also supply GarudaFood with 10,000 tons of chocolate per year.
Antoine de Saint-Affrique, Barry Callebaut’s ceo, said the new factory, which will initially employ 50 people, is a “cornerstone” in its strategy to strengthen its position in Asian Pacific markets.
“It also enables us to grow our already significant presence in Indonesia -- an important emerging market with about 260 million people that offers above-average growth opportunities,” he says. “We are truly excited that our strong relationship with GarudaFood and this new factory will provide GarudaFood with the means to differentiate themselves in an increasingly competitive market.”
GarudaFood CEO Hardianto Atmadja said the partnership will give GarudaFood the opportunity to put emphasis on biscuit production, including its Gery brand.
“The chocolate production lines at the Barry Callebaut factory allow us to focus our manufacturing facilities in Indonesia on biscuits and strengthen the factory as a key competence center for our biscuits products in Indonesia,” he says. “This move will help us to further develop our successful biscuit brands.”
Barry Callebaut also operates chocolate grinding facilities in Bandung and Makassar, Indonesia, employing more than 500 people. The company also has chocolate factories in China, India, Japan, Singapore and Malaysia.