Planet

Zero emission initiative

Journey to zero emission

We have been developing natural building blocks for more than 35 years. Since the beginning of our journey, the sustainability of natural sources has been our focus. It is the reason we build our facility at the origin to protect the planet. Therefore we can continue to provide natural products that support well-being for generations.

Our journey has reached a new chapter with a zero-emission initiative within all of our product catalogs. We start with a coffee product. Five years from now, the production of our cocoa product would be zero emission, zero waste, and 100% transparency from the origin to the finished products.

We start calculating our emission inventory from two cocoa production facilities to get there. We will also analyze the waste in the supply chain. This calculating and analyzing process will help us cover all the aspects considering the capacity and complexity from sourcing to production.

Once we know the number, we are going to decrease the number to zero. We will build a clean energy infrastructure and create an integrated sourcing system that will be applied to track all the information needed about our coffee. By then, the world will be able to enjoy coffee without causing damage afterward.

Commitment to reduce carbon footprint

Zero burning practice to protect environment

We practicing the zero-burning concepts when clearing the land for farming operations. Instead, the land clearing relies fully on manual techniques. For this process, we work with the local manpower.

By implementing the zero burning concept, haldin also helps maintain soil fertility and the population of soil microorganisms. We also avoid chemical materials such as herbicides, pesticides, chemical or non-organic fertilizers to maintain soil fertility.

We use more natural material to fertilize the soil, recycle natural waste as cattle fodder and animal waste as a natural fertilizer.

Organic products

Organic Citronella

Bali cocoa beans provide one of the most distinctive tastes you will ever experience. According to research in France, cocoa from Bali is considered high quality due to the unique fermentation process carried out by experts like haldin. With world-class quality, cocoa from Bali is preferred by well-known consumer goods to enter the market. Ranging from beverages, dairy, and confectionery. Haldin sees this potential way before everyone else because we engage directly with the farmers and develop the sourcing facility.

The fermentation process is what makes our cocoa product valuable. Right from the beginning, we selected pure white beans from farmers. During fermentation, our team supervises the process and makes sure fermented cocoa beans are above 80%.

The productivity of cocoa beans in Bali is another factor that makes it highly desired. Total cocoa production in Bali reached 4,849 tons annually, thanks to productive plantations surrounding the island of Bali. According to Bali Province Central Statistics Agency, Bali has 12,850 ha of total plantation with production exceeding 6,825 tons. It means cocoa productivity in Bali advanced by 772kg/ha. Therefore, we can cover the demand for high-quality cocoa products for the world market.

Now you can add a unique taste of haldin’s cocoa to your end products. It is bitter and acidic with a hint of floral notes. Explore more about our cocoa products and let us take you to Bali’s cocoa delicacy.