A truly great chocolate experience has multisensory elements. Consider the rich aroma, the way it melts in your mouth, and how the cacao notes linger on the palate, evoking a deep flavour. None of these factors are accidental, but the result of a high level of skill and precision in turning quality ingredients into fine chocolate. It’s a balance that Ferrero has perfected over almost eight decades since the family-owned business began as a small pastry shop in Alba, Italy. Every ingredient is sourced with meticulous care, guided by a core philosophy that has shaped Ferrero for generations: sacco conosciuto. Translating to “known bag”, sacco conosciuto is a company-wide commitment to understanding – and tracing – each ingredient Ferrero uses.
Creating a global supply chain based on a decades-old principle requires the use of advanced technologies alongside human expertise. For example, Ferrero partners with the supply chain mapping provider Sourcemap to trace the raw ingredients in Ferrero’s product line – including Ferrero Rocher, Kinder Bueno bars and Nutella products – back to their origins, collecting and relaying key data at each point. A refined chocolate product starts with a quality cacao bean, contributing to the complexity of flavour and mouthfeel. There are about 300 varieties of the nut worldwide, and Ferrero only selects those that meet its precise criteria for taste, size and texture.
