From Bean to Bite
Magnum cocoa beans have a long way to go before they become Magnum chocolate. We’re working closely with the Rainforest Alliance to make sure all our cocoa beans are responsibly sourced. It’s about quality and sustainability throughout every step of the journey.
On Rainforest Alliance Certified™ farms, farmers are taught that the best way to get the most from their cocoa beans is to leave them to ferment.
When it’s time to collect the beans, the bitter cocoa flavour has been replaced by the first hints of the taste, smell and colour of Magnum chocolate as we know it.
The farmers know the best place to dry their fermented beans is out under the scorching sun. They rake through them regularly to make sure they all dry evenly – some farmers even dance across the beans to spread them out.
Water slowly evaporates from the cocoa beans until they’re properly dry and perfectly ready.
Selecting & roasting
Only beans that meet our standards will become Magnum chocolate. Farmers are trained to pick the best ones, which they package and send to us ready for the next stage of the journey: roasting.
The cocoa beans are fragile, so we roast them gently. We start at 100◦C and gradually turn up the heat, roasting for at least 20mins.
Finally, we strip the beans from their shells. It’s time to make Magnum chocolate.
Today, over 98% of Magnum cocoa beans are sustainably sourced from Rainforest Alliance Certified™ farms. We’re working hard to make it 100% very soon.
The beans help raise the farmers’ incomes, more women have the freedom to live the way they want and more children have access to education:
"I’ve realised the value of education and the need to send my children to school. Their attention should be on books, not on the farm with me."
Alhaji Mustapha Amenya, farmer on a Rainforest Alliance Certified™ farm.
We’re committed to creating change for the better across West Africa - from Ghana to Ivory Coast and Cameroon - and improving the lives of farmers and their families.
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