Beyond Good celebrates its first anniversary of operating what it refers to as the newest, most modern chocolate factory in Africa. The company sourced heirloom cocoa from 100 farmers, produced a million chocolate bars, and employed 42 FTEs in its first year of operation at their chocolate factory in Madagascar.
With the Beyond Good system of operation in Madagascar, there are zero layers of intermediaries in the supply chain. It takes a reported ten days for cocoa to become a Beyond Good chocolate bar: “Farmers harvest cocoa and transport cocoa beans to the chocolate factory down the road, where the chocolate-making process continues. This model allows farmers to add value and earn five times the industry standard in wages.”
“By making the finished product in Africa, we are redefining high-quality chocolate and sustainability in the chocolate industry, challenging the status quo” said Tim McCollum, founder and CEO, Beyond Good.
In 2020, the vegan chocolate producer plans to double capacity at origin with more than 50% of chocolate bars produced in Madagascar. The industry average of producing at origin in Africa is 0%.
“The global cocoa industry is fragmented. Of the more than 1,000 chocolate brands in the U.S. market, Beyond Good is the only one producing chocolate at source in Africa. Unless we are fundamentally different in our approach, the industry will never change.” continued McCollum.
“Our production model reflects our mission. Our brand name reflects our mission. Just being ‘good’ in the chocolate industry isn’t good enough,” said McCollum.