Thinking Together with Suppliers: A Sustainable Future for Chocolate｜Event Report

On January 23, an internal event titled "Producer Talk & Chocolate Tasting Event: Discovering the ESG Practices Behind 'Lime Fermented Chocolate'" was held at the headquarters, organized by "Team ESG," a volunteer group of the Ryohin Keikaku. Using the "Cacao Beans Fermented with Lime - Chocolate" launched in January 2025 as a case study, we invited cacao producers from Indonesia and Dari K Co., Ltd. (hereafter Dari K), the supplier involved in product development. They introduced the current state and challenges of cacao production, along with the latest initiatives toward sustainable raw material procurement. Approximately 130 participants gained insights applicable to their work through presentations, tastings, and discussions with producers and Dari K representatives. This article shares photos and details of the day's events.

"It's Not Just a Sweet Story" – Corporate Responsibility to Protect Natural Capital

Cacao is an agricultural product that has raised concerns about deforestation and its impact on ecosystems. It also faces issues such as price surges due to reduced harvests caused by climate change, and pests and diseases, as well as juvenile workers and a shortage of successors. Amidst the global demand for biodiversity conservation, sustainable sourcing and establishing production methods are the unavoidable challenges to be addressed. Therefore, we held an event themed around MUJI's product "Cacao Beans Fermented with Lime - Chocolate," developed in collaboration with Kyoto-based chocolate maker Dari K and local producers working towards a sustainable cacao industry, to engage in dialogue with the suppliers. The cacao used in "Cacao Beans Fermented with Lime - Chocolate" is cultivated using agroforestry※  methods that contribute to biodiversity conservation, grown alongside other crops like bananas. To make the product accessible to more customers, we add lime during the fermentation process to create added values, resulting in a product offering a refreshing tartness and flavor with a spreading lime aroma.

The event first addressed the current state and challenges surrounding cacao as a key social issue companies must confront. Next, the product development team explained the background behind the creation of "Cacao Beans Fermented with Lime - Chocolate." Dari K then gave a lecture on the chocolate-making process and their forward-looking initiatives regarding cacao bean production. Participants also sampled chocolates to experience the difference in flavor between fermented and non-fermented varieties, deepening their understanding of chocolate product development. Finally, a Q&A session was held with a cacao producer visiting from Indonesia ( ), who discussed the benefits of collaborating with the Ryohin Keikaku and key considerations for advancing sustainable agriculture.

*A sustainable agricultural system that cultivates trees and crops on the same land without deforestation, farming in an environment closer to natural ecosystems.

Building the Future with Suppliers: What is the role of the Ryohin Keikaku to play?

Image: Product Image

"Cacao Beans Fermented with Lime - Chocolate" was born from a thorough consideration of what constitutes a better choice for producers, customers, and the environment by returning to the one of MUJI's three principles in manufacturing: "Selection of Materials," focusing directly on the raw materials themselves. During development, the project team visited cacao farms in Indonesia. They felt firsthand how producers sincerely engage with the land and climate, dedicating themselves to cacao cultivation through daily ingenuities and efforts. They also witnessed firsthand how Dari K's technical support significantly contributed to producing high-quality cacao. The project team said, “Seeing these on-site efforts reaffirmed the team's strong conviction that Ryohin Keikaku's role was to maximize the appeal of cacao created by producers and partner companies, craft it into products, and carefully convey to customers both the product and its underlying story.”

Image: Visit scene

Learn While Savoring! The World of Cacao Today

After introducing cacao production sites through various photos and videos, the presentation touched on challenges facing Indonesia's cacao industry, such as pest controls and a shortage of successors, and introduced future-oriented initiatives.

Furthermore, participants tasted three types of chocolate—unfermented, fermented, and lime-fermented—experiencing the differences in aroma and flavor created by fermentation techniques. They enjoyed learning how new values were created. One participant remarked, "Understanding the background made the thoughts and feelings behind the taste come through more clearly."

Value of partnership in "creating the future together" revealed during Q&A

The final Q&A session saw numerous questions and lively dialogue with the producers. Participants were told that customers’ purchasing and enjoying this product directly contributed to increasing cacao farmers' income and supporting continuously sustainable cacao  production through agroforestry. The producers also shared how interacting with Dari K and the Ryohin Keikaku helped them understand the product, leading to improved quality of cacao beans. Furthermore, they mentioned that feeling the presence of “partners who work together in manufacturing” close at hand served as daily encouragement.

When the speaker shared, "Cacao bean production faces many challenges, like aging trees, but tackling these challenges together makes me feel strongly supported. Knowing I'm not alone in this effort gives me the confidence that no matter what happens, it will be okay," the entire venue was enveloped in a warm atmosphere.

Participants shared comments such as: "We want to discuss among staff how to convey to our customers the process behind each product and the producers' thoughts," and "Learning about the background behind a single product was truly moving."

Related Information Sites

MUJI Launches Four Varieties of Seasonal "Cacao Beans Fermented with Lime - Chocolate" Series | News | Ryohin Keikaku Co., Ltd.（Japanese Only）

Approach to Raw Material Procurement | Ryohin Keikaku Co., Ltd.