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市場調查報告書

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1733780

2026-2032 年「從豆到棒」巧克力市場：按巧克力類型、可可含量、口味類型和地區分類

Bean-to-Bar Chocolate Market By Type of Chocolate, Cacao Content, Flavor Varieties, & Region for 2026-2032

出版日期: 2025年05月13日 | 出版商:

Verified Market Research | 英文 202 Pages | 商品交期: 2-3個工作天內

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簡介目錄

2026-2032年巧克力市場評估

從豆到塊巧克力需求的成長歸因於消費者對強調透明度、永續性和獨特風味的高品質手工產品的日益成長的偏好。從可可豆到巧克力棒的巧克力代表著向更真實、更符合道德的巧克力生產邁進，其中巧克力製造商控制從採購可可豆到製作最終產品的整個過程，預計到 2024 年其銷售額將超過 149.8 億美元，到 2032 年其估值將達到約 264 億美元。

從可可豆到巧克力棒的巧克力市場的興起與食品工藝的流行趨勢以及對美食和手工產品日益成長的需求直接相關。隨著消費者對食品來源和生產方式的了解不斷加深，他們將更渴望獲得能夠體現手工工藝、獨特性和與來源地相關的產品，從而推動市場在 2026 年至 2032 年期間以 9.94% 的複合年成長率成長。

從豆到棒巧克力市場定義/概述

從可可豆到巧克力棒的整個生產過程均由巧克力製造商負責監督，從生可可豆到成品巧克力棒。這種方法不同於大規模生產的巧克力，大規模生產的巧克力的採購、烘焙、研磨和調溫等幾個步驟通常由獨立公司處理。透過從可可豆到巧克力棒的製造，我們的巧克力製造商可以完全控制整個過程，確保每個階段的品質和真實性。

巧克力的用途十分廣泛。以這種方式生產的巧克力，從精心挑選的可可豆到最終的巧克力棒，因其濃郁、正宗的風味和獨特的特性而備受推崇，這些特性因可可豆的產地和製造程序而異。從可可豆到巧克力棒的巧克力深受糕點師和巧克力師的喜愛，他們經常用它來製作精美的糖果甜點、糖果和美味巧克力。

由於透明度和永續性成為優先事項，並且消費者對高品質、符合道德標準的巧克力的需求不斷成長，從豆到塊的巧克力的未來前景光明。隨著消費者對食品來源的了解和意識越來越強，他們越來越欣賞從可可豆到巧克力棒的巧克力，這種巧克力強調直接從特定地區採購可可豆，並控制從烘焙可可豆到製作最終產品的整個製造過程。

消費者對優質和手工產品的偏好日益成長，是否會推動從可可豆到巧克力棒的巧克力市場的發展？

消費者對優質和手工製作產品的偏好增加是從可可豆到巧克力棒市場的主要驅動力。這一趨勢是食品和飲料領域向高階、手工產品轉變的趨勢的一部分。消費者越來越追求個人化、高品質的體驗，並願意為味道好、符合道德標準和手工製作的產品支付更多費用。根據美國糖果甜點協會（NCA）的一項調查，2015年至2019年，美國優質巧克力的銷售量成長了19%，超過了整體巧克力市場的成長速度。

從可可豆到巧克力棒的吸引力來自於其真實性、透明度和可感知的卓越品質。根據優質巧克力工業協會 (FCIA) 的一項調查，87% 的巧克力消費者渴望嘗試從可可豆到巧克力棒中經常提供的新穎獨特的口味。此外，美國農業部 (USDA) 估計，2016 年至 2020 年間，美國有機可可的進口額增加了 35%，這表明對經常用於從可可豆到可可棒加工的高品質、符合道德標準的可可豆的需求增加。

高生產成本會阻礙從可可豆到巧克力棒的巧克力市場嗎？

高昂的生產成本對從豆到塊巧克力產業的發展構成了巨大挑戰，並可能阻礙其發展。生產從可可豆到巧克力棒的整個過程都需要精心管理，其中巧克力生產商要控制從獲取生可可豆到烘焙、研磨、精製和塑造最終產品的每個步驟。該技術本質上是勞力密集的，需要專門的設備和熟練的人員。成本也取決於對高品質可可豆的精心挑選，這些可可豆通常來自小型永續的農場。此外，對許多「從豆到塊」巧克力企業來說，堅持道德採購和公平貿易方式可能會導致原料成本上升。

儘管優質手工巧克力具有吸引力，但高昂的生產成本可能會限制業務的擴充性並限制市場成長潛力。小型「從可可豆到巧克力塊」巧克力製造商在實現降低價格和與更大、更成熟的巧克力品牌競爭所需的規模經濟方面可能面臨重大障礙。此外，行銷和分銷從可可豆到巧克力棒的巧克力成本可能更高，因為這些產品通常在小眾商店或線上銷售，並且需要在品牌建立和消費者教育方面進行大量投資才能覆蓋更廣泛的受眾。

Blommer Chocolate Company
Fazer
Guittard Chocolate Company
Venchi
Lindt & Sprungli
Askinosie Chocolate
Lotte
Barry Callebaut
Bonnat Chocolates
Chocolates El Rey
Hotel Chocolat
Chocolaterie Robert
Nestle Haigh's Chocolates
Amedei
Toms International
Whitman's
Goodnow Farms
Maui Kuﾊｻia Estate Chocolate
Latitude Craft Chocolate
Raaka Chocolate Ltd
Salgado Chocolates

第11章市場展望與機會

新興技術
未來市場趨勢
投資機會

第12章附錄

簡稱列表
來源和參考文獻

簡介目錄

Product Code: 59938

Bean-to-Bar Chocolate Market Valuation - 2026-2032

The increased demand for bean-to-bar chocolate stems mostly from a growing customer preference for high-quality, artisanal products that emphasize transparency, sustainability, and distinct flavor profiles. Bean-to-bar chocolate signifies a movement toward more authentic and ethical chocolate production in which the chocolate maker manages the entire process from procuring the cocoa beans to making the final product by enabling the market to surpass a revenue of USD 14.98 Billion valued in 2024 and reach a valuation of around USD 26.40 Billion by 2032.

The rise of the bean-to-bar chocolate market is directly related to the larger trend of food craftsmanship and the growing demand for gourmet and artisanal items. As customers have a better understanding of the sources and manufacturing methods of their food, there is an increasing desire for items that demonstrate craftsmanship, distinctiveness, and a link to the source by enabling the market to grow at a CAGR of 9.94 % from 2026 to 2032.

Bean-to-Bar Chocolate Market: Definition/ Overview

Bean-to-bar chocolate is a procedure in which a chocolatier monitors all stages of chocolate manufacture beginning with raw cocoa beans and ending with the completed chocolate bar. This approach differs from mass-produced chocolates in which several steps such as sourcing, roasting, grinding, and tempering are frequently handled by independent businesses. In bean-to-bar production, the chocolatier has complete control over the entire process ensuring quality and authenticity at all stages.

It is a versatile ingredient with a wide range of uses. This sort of chocolate created straight from carefully selected cocoa beans to the final bar is prized for its rich, authentic flavor and distinct characteristics that vary based on the bean's origin and production processes. Bean-to-bar chocolate is a popular choice among pastry chefs and chocolatiers when crafting high-end desserts, confections, and gourmet chocolates.

The future of bean-to-bar chocolate looks promising, thanks to rising consumer demand for high-quality, ethically made chocolate that prioritizes transparency and sustainability. As consumers become more informed and conscientious about the origins of their food, there is a growing appreciation for bean-to-bar chocolate which emphasizes the direct sourcing of cacao beans from specific regions and the control of the entire manufacturing process from roasting the beans to crafting the final product.

Will the Increasing Preference of Customers for High-End and Handcrafted Goods Drive the Bean-to-Bar Chocolate Market?

The growing customer preference for high-end, handcrafted items is a major driver of the bean-to-bar chocolate sector. This trend is part of a larger movement towards premium, artisanal products in a variety of food and beverage categories. Consumers are increasingly looking for distinctive, high-quality experiences and are willing to pay more for products with superior taste, ethical sourcing, and workmanship. According to National Confectioners Association (NCA) research, premium chocolate sales in the United States increased by 19% between 2015 and 2019, outperforming the entire chocolate market.

The attractiveness of bean-to-bar chocolate stems from its authenticity, transparency, and perceived superior quality. According to a Fine Chocolate Industry Association (FCIA) survey, 87% of chocolate customers are enthusiastic about sampling new and unique flavors that are frequently available with bean-to-bar chocolate. Furthermore, the U.S. Department of Agriculture (USDA) estimated that the value of organic cocoa imports into the United States climbed by 35% between 2016 and 2020 showing rising demand for high-quality, ethically produced cocoa beans, which are frequently used in bean-to-bar processing.

Will High Production Costs Hamper the Bean-to-Bar Chocolate Market?

High production costs may present substantial difficulties to the growth of the bean-to-bar chocolate sector, potentially impeding its progress. Bean-to-bar chocolate production is a careful process in which chocolate producers control each step from acquiring raw cacao beans to roasting, grinding, refining, and shaping the finished product. This technique is inherently labor-intensive, necessitating specialized equipment and expert staff both of which contribute to greater production costs than mass-produced chocolate. The meticulous selection of high-quality cocoa beans which are generally obtained from small, sustainable farms adds to the expense. Furthermore, the commitment to ethical sourcing and fair trade methods which are key to many bean-to-bar chocolate businesses can lead to increased raw material costs.

Despite the attractiveness of premium, handcrafted chocolate, high manufacturing costs may limit the market's growth potential by restricting operational scalability. Small-scale bean-to-bar chocolate manufacturers can encounter substantial hurdles in establishing economies of scale which are required to lower prices and compete with larger, more established chocolate brands. Furthermore, marketing and distribution of bean-to-bar chocolate can be more expensive because these products are frequently sold in niche stores or online, and reaching a larger audience necessitates major investment in branding and consumer education.

Category-Wise Acumens

Will Growing Consumer Preference for Healthier and Intense Flavors Drive Growth in the Type of Chocolate Segment?

Dark chocolate emerges as the dominating form owing to its high cocoa content and rising customer demand for healthier, more powerful flavors. Dark chocolate, which typically contains 70% or more cocoa solids, has a rich, nuanced flavor profile that appeals to discerning chocolate lovers seeking a more authentic and less sweet chocolate experience. This form of chocolate has grown in popularity as people become more aware of its possible health benefits such as strong antioxidant levels and a lower sugar content than milk and white chocolate. Dark chocolate appeals to health-conscious consumers because it matches current trends toward natural, minimally processed goods that allow guilt-free enjoyment.

The rise of dark chocolate in the bean-to-bar business is also aided by consumers' changing preferences who are growing more daring and eager to try new flavor notes and intensities. As the average consumer's taste becomes more sophisticated, the demand for high-quality dark chocolate with distinct flavor profiles grows. This transition has been especially visible among younger customers and those interested in gourmet goods who value the subtle flavor that dark chocolate provides which is frequently described as having notes of fruit, spice, or even floral overtones depending on the origin of the cocoa beans. Milk and white chocolate continue to have a considerable presence because of their mass appeal and sweet, creamy texture, although they are often seen as less sophisticated.

Will Growing Consumer Preference for High-Quality and Ethically Sourced Products Drive the Flavor Varieties Segment?

Single-origin chocolate is the dominant type due to its distinct appeal to connoisseurs and the growing consumer preference for high-quality, ethically sourced products. Single-origin chocolate made from cacao beans obtained from a single place highlights the region's inherent terroir by providing flavor characteristics that reflect the soil, climate, and growth processes unique to that location. This results in a much more nuanced tasting experience that appeals to discriminating chocolate lovers who are more interested in the story behind their food.

The dominance of single-origin chocolate is supported by broader trends in food premiumization and a shift toward sustainable and ethical consumption. As customers become more discerning and prepared to pay a premium for items that reflect their values, single-origin chocolate is ideally positioned to grab this market. Its emphasis on quality, workmanship, and sustainability is firmly aligned with these themes. While flavored and inclusion chocolates are famous for their variety and ingenuity, they are frequently aimed at more adventurous palates and may not necessarily stress the purity and quality of the cacao.

Country/Region-wise Acumens

Will Increasing Demand for Shelf-Life Products Drive the Market in the European Region?

The European bean-to-bar chocolate business is primarily driven by rising customer demand for premium, high-quality chocolate products made with transparent and ethical sourcing processes. This trend is especially strong in Western European countries where customers are increasingly ready to pay a premium for artisanal and responsibly produced chocolate. One of the primary drivers of the bean-to-bar chocolate business in Europe is the growing need for shelf-stable products which has been increased by the COVID-19 outbreak.

This trend reflects an increasing customer desire for long-lasting, high-quality food products such as luxury chocolate. According to the European Food Safety Authority (EFSA), properly maintained dark chocolate has a shelf life of up to two years making it an appealing alternative for consumers seeking rich but long-lasting treats. Furthermore, a survey done by the International Cocoa Organization (ICCO) discovered that 63% of European customers consider the shelf life of chocolate goods when making purchasing decisions underscoring the relevance of this component in market growth.

Will Increasing Disposable Income and Rising Middle-Class Population Drive the Market in the Asia Pacific Region?

The Asia Pacific region is witnessing the fastest growth in the bean-to-bar chocolate business owing to rising disposable income and a growing middle class. This rapid expansion is changing consumer choices and spending habits throughout the region. As the region's economies grow, disposable income rises allowing customers to spend more on premium and luxury foods such as bean-to-bar chocolate. According to the World Bank, the GNI per capita in East Asia and the Pacific region went from $11,350 in 2010 to $14,710 in 2020, a 29.6% rise over the decade.

The development of the middle class in Asia Pacific countries is increasing the demand for luxury chocolate products. According to the OECD, the global middle class is anticipated to grow from 3.2 billion in 2020 to 5.3 billion by 2032 with Asia accounting for roughly 90% of the increase. India's middle class is expected to rise from 50 million in 2020 to 475 million by 2032 (World Economic Forum). This growing middle class is distinguished by higher levels of education, more knowledge of global trends, and a preference for high-quality, ethically sourced items

Competitive Landscape

The Bean-to-Bar Chocolate Market is a dynamic and competitive space, characterized by a diverse range of players vying for market share. These players are on the run for solidifying their presence through the adoption of strategic plans such as collaborations, mergers, acquisitions, and political support. The organizations are focusing on innovating their product line to serve the vast population in diverse regions.

Some of the prominent players operating in the Bean-to-Bar Chocolate Market include:

Goodnow Farms
Maui Kuʻia Estate Chocolate
Latitude Craft Chocolate
Raaka Chocolate Ltd
Salgado Chocolates

Latest Developments

In September 2022, Blue Gourmet, an Indian firm, plans to launch a new bean-to-bar chocolate. The company has a location in Kerala, where cocoa is farmed, giving it a geographical advantage in terms of sourcing and quality control from the start.
In April 2022, Whole Truth Foods launched dark bean-to-bar chocolate sweetened with dates using locally sourced cocoa and non-GMO dates.