Our suppliers include cocoa beans producers from Côte d’Ivoire, Ghana, Nigeria, Cameroon, Ecuador, Madagascar and Malaysia.
Our traditional buyers are largest confectionery manufacturing plants in Russia, Ukraine, Belarus, the Baltic States and Kazakhstan.
In the year 2016 we started the production of cocoa mass.
Nord Cocoa’s specialists have been trading in cocoa products for over 20 years.
During this time we have accumulated priceless experience and crucial professional knowledge of this business sector.
Consequently, we are able to provide our customers with required raw material at minimal prices and with invariably high quality.
The plant in Keila performs refinement of the cocoa beans by removing organic admixtures and stones.
The exported consignments are homogeneous and compliant with the all the export contract parameters (fat content, fungus content, contamination). We guarantee a complete absence of foreign admixtures and live vermin. The plant has a fumigation chamber.
The quality guarantee is supported by our modern laboratory (fat content analyser, guillotine cutter). There are at least 20 samples taken from each export consignment.
The crushed cocoa frying facility was opened at the plant in 2014.
Our export contracts are subject to FCC, ISO, GOST or the customer’s own special terms and conditions.
The cocoa tree is native to sub-equatorial regions in South America. However, the cultivation of cocoa started in Central America approximately between 1200 and 1100 BC. At that time people used the sweet pulp of the fruit to make a fermented alcoholic beverage.
Cocoa was brought to Europe in 1528 by the conqueror of Mexico, conquistador Hernán Cortés. Incidentally, it is owing to France, a European country, that the world celebrates International Chocolate Day on 11 July, starting from 1995.
However, like it was not enough for such a unique product, another International Chocolate Day has been introduced since 4 September 2003. Furthermore, in the US there are two “local” chocolate days – July 7 and October 28!
Five European countries – Belgium, Switzerland, Italy, France and Spain – and the US are considered the most “chocolate” countries in the world. It is small Belgium that is the world’s largest producer of chocolate with a annual production of 170 thousand tons. The famous dark chocolate and praline (chocolate with ground nuts) have also originated from Belgium.
Switzerland invented milk chocolate. The Swiss are so fanatical about this delicacy that they monitor its daily consumption. According to statistics, the average Swiss, including babies, eats a whole kilogramme of chocolate a month. Switzerland even boasts a “chocolate train” making weekly trips between Montreaux and Gruyères.
In contrast with Switzerland with its cocoa train, the Italians are proud of their “Chocolate Valley” located between Florence and Pisa. This is probably the reason why the tilt of the Leaning Tower of Pisa continues to increase. It’s notable that Amedei, the most renowned Italian confectionery maker, was founded less than 25 years ago, but already received awards of the Academy of Chocolate founded in London just 8 years ago! Thus, Great Britain occupied a useful niche in the global degustation of cocoa products, although it does not count itself among the biggest “cocoa” countries in Europe.
France is famous for its elite chocolates as well as chocolate mousse, pastry and cocktails. École du Grand Chocolat, one of the most celebrated chocolatier schools, is located in France. France received the top place in the annual rating of high quality chocolate in 2012. France also keeps daily tabs on chocolate consumption: thus, each French child eats 12 grams of chocolate a day, and each adult – 7 grams.
The last place in the European “big five” of chocolate producers and consumers Spain, which introduced this product to the Old World. The most renowned Spanish brand is Valor. Its manufacturing plant is located in Villajoyosa and bears the same name. It also houses a well-known museum of chocolate manufacturing where visitors can see and even touch cocoa bean grinding stones and cast-iron drums for roasting.
The most famous American brand is Hershey’s. Its manufacturing plant boasts a 3D-cinema, chocolate museum and degustation room. Northern California produces premium chocolate products, such as Ghirardelli. Fisherman’s Wharf, the oldest chocolate manufacturing plant in the US, founded in 1852, is located in this region. In Berkley there is another chocolate museum and even a cocoa beauty parlour where anyone can marvel at chocolate’s magical power.
These are not empty words, because substances contained in cocoa are used in cosmetics and medicine for their beneficial health effects. Japanese dentists believe that any chocolate protects teeth from caries and gums from various diseases due to its strong antibacterial effect.
The French are right about the dosage: daily consumption of 6 grams of chocolate lowers the risk of heart attack and stroke approximately by 40%. This is the effect of natural antioxidants (flavonoids) in cocoa beans. They also protect from cancer, slow down aging processes and reduce coagulation, i.e. protect human body from atherosclerosis.
40 grams of milk chocolate contain the same amount of antioxidants as one glass of red wine. The concentration in bitter dark chocolate is 2 times higher, and in cocoa powder – 2 times higher still. According to research by the Harvard School of Public Health, 2 cups of cocoa a day stimulate brain processes and improve memory. Hot chocolate has the same effect.
Bitter chocolate is also considered an aphrodisiac because it contains phenylalanine – an amino acid that facilitates the synthesis of endorphins (the “happy hormone”) in the human body. Chocolate with raisins or nuts, such as praline, is the best female stimulant. That said, chocolate also intensifies pleasurable effects in men. Chocolate slowly melting in the mouth is a universal pleasure.
Chocolate contains phenylethylamine – a chemical mimicking the brain chemistry of a person in love. Neurotransmitters serotonin and dopamine that relieve pain and raise spirits are also found in chocolate. Chocolate strengthens the immune system, helps fight stress and chronic fatigue. Chocolate contains magnesium and potassium needed for the normal functioning of muscles and nervous system. It is beneficial for children and athletes.
It is worth commenting in greater detail upon stress – the most harmful factor for human health. Stress is triggered by the release of cortisol, resulting in an excessive secretion of insulin. According to research, consumption of chocolate reduces the cortisol level and stimulates metabolism. Thus, bitter chocolate also helps to prevent diabetes.
Moreover, bitter chocolate is an effective means to lose weight. It blocks the sense of hunger and prevents overeating. Thus, it protects us not only from gaining weight, but also from the consumption of many “unhealthy” products. To be sure, it is a benefit of bitter chocolate rather than milk chocolate with high calorie values.
Cocoa has been used to treat conditions of upper respiratory tract, throat and larynx from times immemorial. Cocoa butter is also an effective remedy against cough. Chocolate contains vitamins A, B1, B2, calcium, phosphorus, iron and copper needed to support the immune system. Beneficial effects of cocoa and chocolate for our bodies are truly limitless!
Chocolate is included in emergency rations of military pilots and the diet of astronauts in space. The bitter taste of chocolate is caused by the alkaloid theobromine. This stimulant raises spirits and psychomotor activity. However, theobromine does not contain bromine – the name of this chemical compound means “food for the gods” and it was given to chocolate by the Aztecs. And so the history of cocoa spanning over several millennia symbolically closes the circle.
Cocoa is currently cultivated in Central America, Africa and Asia. The biggest producer is Côte d’Ivoire (Ivory Coast) that supplies over one third of the world’s total harvest. During the last two reporting seasons (2011/2012 and 2012/13) the world’s annual production of cocoa beans was 4 million tons. Côte d’Ivoire, a small country in West Africa, produced as much as 40% of this amount!
Chairmen of the board and founder
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One of the best wholesale companies
The company who came second in the list of top wholesalers wants to enter the Asian markets more forcefully. The cocoa bean wholesaler has already made the first step by getting its foot in the door in the Japanese market.
Arkadi Gorlatš, the CEO of Nord Cocoa said that the company’s sales are growing for a simple reason: people love chocolate. “Our main markets include Russia and the CIS countries. Although Russia is in a crisis and the rouble is devaluing, it has not affected us. Why? Think about it: does it make much of a difference to you, whether a chocolate bar costs 1 euro or 1 euro and 5 cents?” asked Gorlatš.
|Owners||Sales revenue 2014||Operaing
|revenue per. employee
|profit per employee 2014|
|1||2||Antonio Trade OÜ
|Jevdokia Pribõltšenko||Roman Stroykov 85%, Sergey Anufriev 15%||150 696 107||14 931 360||25 116 018||2 488 560|
|2||36||Nord Cocoa OÜ||Arkadi Gorlatš||Arkadi Gorlatš 60%, Arkadi Aleksandrov 30%, Verain Finance Ltd 10%||49 423 825||3 310 674||7 060 546||472 953|
|3||72||Arte Bunkering OÜ||Aleksei Vais||GL Shipping Ltd 89,98%, COMTEC Invest Inc. 10,02%||279 659 827||3 770 881||31 073 314||418 987|
|4||Lax Handel OÜ
|Anton Kaletin||Nordic Seatrade LLC 100%||58 758 271||2 948 063||29 379 136||1 474 032|
|5||9||Rautakesko AS||Alo Ivask||Rautakesko OY 100%||78 313 613||3 289 471||226 996||9 535|
|6||D & A Mobile OÜ||Denis Bushuev||Denis Bushuev 100%||61 961 122||2 155 221||61 961 122||2 155 221|
|7||Manoir Energy OÜ||Valeri Stefanovitš||Valeri Stefanovitš 100%||52 679 749||2 139 370||26 339 875||1 069 685|
|8||65||MBR Metals OÜ||Denis Treštšalov||Ilja Treštšalov 50%, Denis Treštšalov 50%||114 165 726||2 641 029||22 833 145||528 206|
|9||1||Sandmani Grupi AS||Jaan Koppel||Raglor OÜ 100%||86 499 043||5 498 038||930 097||59 119|
|10-11||4||MN Medical OÜ||Vsevolod Belyaev||Andrei Matveikov 50%, Vsevolod Belyaev 50%||26 180 892||4 597 490||3 740 127||656 784|
And also this table: http://www.aripaev.ee/standardne-top/2015/10/14/top-vaata-parimaid-hulgikaubanduse-ettevotteid only the TOP 10 companies.
The 31-metre TERKO building on Veski street in Keila will get a new purpose – grinding cocoa.
The municipality of Keila has issued a construction permit to the company Keila Veskid to reconstruct the six-storey grain dryer/flour mill on Veski street into a food industry building.
The municipality has issued a construction permit to the company Keila Veskid AS to reconstruct the six-storey grain dryer/flour mill on Veski Street into a food industry building. The technology has been redesigned for cocoa production. The roof and facade of the building will be reconstructed. The new facade will be covered with a light gray sheet profile. The outside of the building will be improved greatly, because the unattractive band windows on the northern side will be replaced with small single openable windows. On the southern side of the facade, the wooden windows will be replaced with PVC windows.
On the outer wall of the southern side, a reinforced concrete pit will be constructed for receiving loose produce. The existing unit will be used for receiving/issuing packaged raw material and end product. There will be 18 new jobs, 9 employees will be present in the building at once. There are 9 parking spaces designed on the property. In addition to the structures of the building, the water, sewage and electrical systems will be reconstructed and the existing ventilation system will be replaced with a modern system with a heat exchanger. A gas oven will be installed on the third floor for frying and cooling crushed cocoa beans.
Giving the old TERKO building a new life is a welcome step in every aspect. One might jokingly ask what the skin colour of the cocoa grinders will be, unless, of course, they are migrant workers. In the olden days, if the machinery happened to malfunction, the millers were often white from all the flour.