2026-2032 年「从豆到棒」巧克力市场：按巧克力类型、可可含量、口味类型和地区划分

2026-2032年巧克力市场评估

从豆到块巧克力需求的增长归因于消费者对强调透明度、永续性和独特风味的高品质手工产品的日益增长的偏好。从可可豆到巧克力棒的巧克力代表着向更真实、更符合道德的巧克力生产迈进，其中巧克力製造商控制从采购可可豆到製作最终产品的整个过程，预计到 2024 年其销售额将超过 149.8 亿美元，到 2032 年其估值将达到约 264 亿美元。

从可可豆到巧克力棒的巧克力市场的兴起与食品工艺的流行趋势以及对美食和手工产品日益增长的需求直接相关。随着消费者对食品来源和生产方式的了解不断加深，他们将更渴望获得能够体现手工工艺、独特性和与来源地相关的产品，从而推动市场在 2026 年至 2032 年期间以 9.94% 的复合年增长率增长。

从豆到棒巧克力市场定义/概述

从可可豆到巧克力棒的整个生产过程均由巧克力製造商负责监督，从生可可豆到成品巧克力棒。这种方法不同于大规模生产的巧克力，大规模生产的巧克力的采购、烘焙、研磨和调温等几个步骤通常由独立公司处理。透过从可可豆到巧克力棒的製造，我们的巧克力製造商可以完全控制整个过程，确保每个阶段的品质和真实性。

巧克力的用途十分广泛。以这种方式生产的巧克力，从精心挑选的可可豆到最终的巧克力棒，因其浓郁、正宗的风味和独特的特性而备受推崇，这些特性因可可豆的产地和製造工艺而异。从可可豆到巧克力棒的巧克力深受糕点师和巧克力师的喜爱，他们经常用它来製作精美的糖果甜点、糖果和美味巧克力。

由于透明度和永续性成为优先事项，并且消费者对高品质、符合道德标准的巧克力的需求不断增长，从豆到块的巧克力的未来前景光明。随着消费者对食品来源的了解和意识越来越强，他们越来越欣赏从可可豆到巧克力棒的巧克力，这种巧克力强调直接从特定地区采购可可豆，并控制从烘焙可可豆到製作最终产品的整个製造过程。

消费者对优质和手工产品的偏好日益增长，是否会推动从可可豆到巧克力棒的巧克力市场的发展？

消费者对优质和手工製作产品的偏好增加是从可可豆到巧克力棒市场的主要驱动力。这一趋势是食品和饮料领域向高端、手工产品转变的趋势的一部分。消费者越来越追求个人化、高品质的体验，并愿意为味道好、符合道德标准和手工製作的产品支付更多费用。根据美国糖果甜点协会（NCA）的一项调查，2015年至2019年，美国优质巧克力的销售量成长了19%，超过了整体巧克力市场的成长速度。

从可可豆到巧克力棒的吸引力来自于其真实性、透明度和可感知的卓越品质。根据优质巧克力工业协会 (FCIA) 的一项调查，87% 的巧克力消费者渴望尝试从可可豆到巧克力棒中经常提供的新颖独特的口味。此外，美国农业部 (USDA) 估计，2016 年至 2020 年间，美国有机可可的进口额增加了 35%，这表明对经常用于从可可豆到可可棒加工的高品质、符合道德标准的可可豆的需求增加。

高生产成本会阻碍从可可豆到巧克力棒的巧克力市场吗？

高昂的生产成本对从豆到块巧克力产业的发展构成了巨大挑战，并可能阻碍其发展。生产从可可豆到巧克力棒的整个过程都需要精心管理，其中巧克力生产商要控制从获取生可可豆到烘焙、研磨、精製和塑造最终产品的每个步骤。该技术本质上是劳力密集的，需要专门的设备和熟练的人员。成本也取决于对高品质可可豆的精心挑选，这些可可豆通常来自小型永续的农场。此外，对许多「从豆到块」巧克力企业来说，坚持道德采购和公平贸易方式可能会导致原材料成本上升。

儘管优质手工巧克力具有吸引力，但高昂的生产成本可能会限制业务的扩充性并限制市场成长潜力。小型「从可可豆到巧克力块」巧克力製造商在实现降低价格和与更大、更成熟的巧克力品牌竞争所需的规模经济方面可能面临重大障碍。此外，行销和分销从可可豆到巧克力棒的巧克力成本可能更高，因为这些产品通常在小众商店或线上销售，并且需要在品牌建立和消费者教育方面进行大量投资才能覆盖更广泛的受众。

目录

第一章 引言

• 市场定义
• 市场区隔
• 调查方法

第二章执行摘要

• 主要发现
• 市场概览
• 市集亮点

第三章市场概述

• 市场规模和成长潜力
• 市场趋势
• 市场驱动因素
• 市场限制
• 市场机会
• 波特五力分析

4. Bean-to-Bar 巧克力市场（按巧克力类型）

• 黑巧克力
• 牛奶巧克力
• 白巧克力

第五章 从可可含量来看的巧克力市场

• 可可含量高
• 中等可可含量
• 可可含量低

第六章 Bean-to-Bar 巧克力市场（依口味类型）

• 单一产地巧克力
• 调味巧克力
• 夹杂巧克力

第七章区域分析

• 北美洲
• 美国
• 加拿大
• 墨西哥
• 欧洲
• 英国
• 德国
• 法国
• 义大利
• 亚太地区
• 中国
• 日本
• 印度
• 澳洲
• 拉丁美洲
• 巴西
• 阿根廷
• 智利
• 中东和非洲
• 南非
• 沙乌地阿拉伯
• 阿拉伯聯合大公国

第八章市场动态

• 市场驱动因素
• 市场限制
• 市场机会
• COVID-19 市场影响

第九章 竞争态势

• 主要企业
• 市场占有率分析

第十章 公司简介

• 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

第十一章 市场展望与机会

• 新兴技术
• 未来市场趋势
• 投资机会

第十二章 附录

• 简称列表
• 来源和参考文献

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.

TABLE OF CONTENTS

1. INTRODUCTION

• Market Definition
• Market Segmentation
• Research Methodology

2. Executive Summary

• Key Findings
• Market Overview
• Market Highlights

3. Market Overview

• Market Size and Growth Potential
• Market Trends
• Market Drivers
• Market Restraints
• Market Opportunities
• Porter's Five Forces Analysis

4. Bean-to-Bar Chocolate Market, By Type of Chocolate

• Dark Chocolate
• Milk Chocolate
• White Chocolate

5. Bean-to-Bar Chocolate Market, By Cacao Content

• High Cacao Percentage
• Medium Cacao Percentage
• Low Cacao Percentage

6. Bean-to-Bar Chocolate Market, By Flavor Varieties

• Single-Origin Chocolate
• Flavored Chocolate
• Inclusion Chocolate

7. Regional Analysis

• North America
• United States
• Canada
• Mexico
• Europe
• United Kingdom
• Germany
• France
• Italy
• Asia-Pacific
• China
• Japan
• India
• Australia
• Latin America
• Brazil
• Argentina
• Chile
• Middle East and Africa
• South Africa
• Saudi Arabia
• UAE

8. Market Dynamics

• Market Drivers
• Market Restraints
• Market Opportunities
• Impact of COVID-19 on the Market

9. Competitive Landscape

• Key Players
• Market Share Analysis

10. Company Profiles

• 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 Kuʻia Estate Chocolate
• Latitude Craft Chocolate
• Raaka Chocolate Ltd
• Salgado Chocolates

11. Market Outlook and Opportunities

• Emerging Technologies
• Future Market Trends
• Investment Opportunities

12. Appendix

• List of Abbreviations
• Sources and References