Baking & Snack - July 2010 - 19

NEWS

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DAYS UNTIL:
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Reiser opens customer center
Reiser, Canton, MA, recently commissioned
its Customer Center - a 6,600-sq-ft addition to its US headquarters. Included is a
600-sq-ft conference center, divisible into
two, and a 2,600-sq-ft demo area, also divisible in two. To fully demonstrate and
test its plethora of dough processing system
capabilities, the company also installed several types of mixers; dry storage and walk-in
cooler and freezer areas; full range of restaurant equipment; and a rack oven to produce
a wide variety of products. Up to two companies can use the facility simultaneously with
complete separation and confidentiality.
Aesthetics were an important concern

for the corporate facility expansion as was
making best use of natural light and an open
design. Customers use the facility to develop new products and Reiser engineers and
its five professional bakers on staff test new
equipment designs and applications.

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Top 5 Best Practices for Food
Marketing Blogs
"See What's Working" Anderson
Partners Advertising's food ingredient marketing blog features examples
of the best practices in current blogs
for food marketing associations
www.apfoodingredients.com/blog/
post/association-blogs

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Blommer Chocolate announces partnership
Blommer Chocolate, Chicago, IL, North America's
largest processor of cocoa beans and ingredient chocolate products, announced a $3 million cocoa sustainability partnership supporting farmers in Ivory Coast,
the largest cocoa producing country in the world.
Approximately 90% of the west African nation's cocoa is grown on small family farms. The joint venture,
called the Processors Alliance for Cocoa Traceability
and Sustainability (PACTS), is being developed in conjunction with Cemoi Chocolatier of France and Petra
Foods of Southeast Asia. The PACTS mission is to
improve the supply of high quality, fermented cocoa
beans from Ivory Coast while improving the livelihoods of the local cocoa farming community. The pro-

gram was introduced at the World Cocoa Foundation
meeting in Utrecht, The Netherlands.
The PACTS program trains farmers in modern techniques and provides them with skills to improve crop
yield and quality. Farmers also receive a better understanding of the marketplace. The program focuses on
the establishment of fermentation centers that help
farmers improve post-harvest processing and bean
quality. The fermentation centers also act as a hub from
which farmers can improve their agronomy skills and
understanding, with a goal of increasing crop yields
and, ultimately, farmer incomes. Over a 3-year period,
the joint venture will establish up to 30 fermentation
centers that will support approximately 10,000 farmers.

July 2010 / BAKING & SNACK

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Baking & Snack - July 2010

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