永續巧克力商業模式

The Sustainable Business Model of Fu Wan Chocolate

福灣巧克力經由多年摸索所孕育出的永續巧克力商業模式，是透過巧克力製作技術的革新與當代巧克力飲食文化的打造，以六大永續目標建構出可可農、巧克力製造者與消費者三方共好的正向循環，為巧克力產業帶來全新氣象。

友善契作

● 友善農法

不施用除草劑、化肥、殺蟲劑的良善農法，對於土地、生態、農友健康，都有良好永續影響。截至2021年底，福灣契作10公頃以上土地，23位農友投入友善耕作。

● 保證價格

長期、可預期的經濟收入，對於農村不便的醫療、教育來說是重要的支撐力。福灣提供的保證價格區間為國際產地價的3-10倍。

● 合理利潤 Reasonable Profit

考量實際投入的管理成本與邊際效益，需有合理的利潤。福灣收購的最低價格20元/kg，對於農友來說有至少25%合理利潤。並且協助農友銷售其他的作物產生額外收益。

Taking management costs and marginal benefits into consideration, farmers need a healthy profit structure to thrive. Fu Wan’s acquisition price for cacao fruit starts at 20 NTD/KG so farmers can at least have a reasonable 25% profit margin. We also help farmers sell other produce to generate additional income.

● 契約合作 Contract Farming

包含田間管理的輔導與檢驗，與農友共同成長。福灣輔導之項目包含土壤檢測、肥培管理、病蟲害防治、品種篩選等。
Fu Wan counsels farmers on soil testing, fertilizer management, eco-pest control, screening of varieties, etc.

永續可可Sustainable Cocoa

● 世界50最佳可可豆 Cocoa of Excellence -Best 50

品質優良，滋味豐富，酸甜俱足。福灣收購之可可連續5年檢驗皆無藥物殘留，可可豆並榮獲世界50最佳可可豆獎項。

Quality comes with a strong financial incentive. The cocoa Fu Wan purchased are rich in taste with high acidity and sweetness and has passed tests with zero drug residue for five consecutive years. Fu Wan’s cocoa bean is awarded the 50 best cocoa beans in the world by “Cocoa of Excellence”.

● <40km低食物里程<40km Short Food Mileage

降低從產地到餐桌之距離。福灣收購之可可皆來自方圓40公里之內。
Reducing the distance from farm to table is the best way to control the quality of foods and products and is an important SLOW FOOD spirit. Fu Wan purchases all cacao fruits within a 40 kilometers radius.

● 減碳固碳 Carbon Reduction and Fixation

根據研究友善農法或有機農法，相較於慣行農法，具有一倍以上的固碳量。

According to research, the carbon fixation of ecofriendly or organic farming is at least twice larger than conventional farming. This is going to be a very important asset for farmers and the Earth.

在地食材 Local Ingredients

● 獨一無二的靈魂 Unique Soul

融合近年大家熟知的在地食材趨勢，讓本地消費者產生文化與土地的認同，並創造出在世界上有所差異化的巧克力產品。福灣採用了玉蘭花、月桃葉、荔枝、芒果、肉桂葉、各種台灣茶、櫻花蝦等等在地食材，創造出多種世界上獨一無二的巧克力。包含可可在內福灣71％的食材是來自方圓80公里之內。
Local ingredients are key to not only product differentiation but also forming the culinary culture identity among local customers. Fu Wan utilizes lots of unique local favorites such as white champak, shell ginger leaves, lychee, mango, Taiwan cinnamon leaves, various Taiwan tea, pink shrimp, and so on, to create distinctive chocolate flavors. 71% of Fu Wan’s ingredients come from within an 80 kilometers radius.

飲食文化 Contemporary Chocolate Culinary Culture

● 食品安全 Food Safety

符合國際標準，接軌食品大廠。福灣自2018至今持續通過HACCP及ISO22000認證。

Food safety and hygiene always come first for food industry. Fu Wan’s factory has been certified for HACCP and ISO22000 certificates since established in 2018.

● 天然加工Naturally Processed

以適當的發酵、穩定的乾燥、無鹼化、不抽脂，等等天然程序低度加工，展現可可與生俱來的高機能性價值。福灣所發酵之可可豆及100%巧克力，所含多酚為蘋果的52倍以上，沙門氏菌、金黃葡萄球菌、李斯特菌、腸桿菌科、黃麴、赭麴毒素皆為未檢出。
When cocoa is processed moderately with good fermentation, steady drying and without alkalizing or pressing out the butter, its abundant nutrients will have the chance to shine. Fu Wan’s 100% chocolate contains a high percentage of polyphenol - 52 times higher than that of apples, and is tested with zero aflatoxin and ochre oxin.

Contemporary Chocolate Culinary Culture

● FIDARGS獨創工藝 FIDARGS Unique Craftsmanship

FIDARGS為福灣發展出的突破性巧克力製作工藝，開創全新品嘗經驗，重新定義巧克力的美味。FIDARGS製作工藝帶領福灣蟬連3年世界巧克力大賽最多獲獎品牌。
FIDARGS is a groundbreaking chocolate craft developed by Fu Wan Chocolate which opens up brand-new horizons for tasting experience and re-defines the delicacy of chocolate. This is a crucial to increasing customers’ perceived value of chocolates. The FIDARGS craftsmanship has lead Fu Wan to earn the most awards won chocolate brand in the world final of International Chocolate Awards for three consecutive years.

● 全果利用零浪費 Whole Fruit Utilization- Zero Waste

以惜食精神創造農業廢棄物的附加價值，2021年福灣完成100%全果利用的技術開發。並以開發出的副產品例如可可糖漿、可可茶、發酵可可汁及可可醋等，創造出一系列可可餐點飲品，成為推動當代巧克力飲食文化的關鍵角色。

Fu Wan has completed the development of the whole fruit utilization technique in 2021 with the spirit of cherishing food in mind, which creates additional value for what used to be agricultural waste. And from the by-products such as cacao syrup, cocoa tea from cocoa husk, fermented cacao juice and vinegar, Fu Wan has devised a series of cacao cuisines in the food & beverage field, which plays an important role in communicating a contemporary chocolate culinary culture to the customers.

價值認同 Value Acknowledgement

● 追求真善美的消費文化 Genuine Consuming Culture

消費者因為重新認識屬於本土的巧克力所帶來的美味、機能與文化，對於付出的價格產生價值的重新定義與認同。福灣巧克力在台灣的銷售價格等同於國際精品巧克力品牌，國際銷售價格平均高出其他品牌50%。

Consumers get to re-define and identify the price versus value ratio after reacquainting themselves with the delicacy, function, and culture of local chocolate. The selling price of Fu Wan Chocolate in Taiwan is equal to or higher than international brands; it’s 50% higher than other brands in the international market.

● 永續共好的企業文化 Sustainable Business Culture

員工因為價值認同而持續留任並共同打拼。福灣員工100%為在地員工，年平均流動率維持在15%以內。

There is a strong centripetal force among Fu Wan Chocolate employees due to our company culture focusing on sustainability and co-prosperity. 100% of our employees are local, and the annual turnover rate remains under 15%.

Culture Identity

文化認同 Culture Identity

● 產地旅行與食農教育 From Table to Farm Education

產生文化的認同，就會更進一步產生產地旅行、食農教育的行動，因此助長農村偏鄉的活絡。福灣成功將屏東巧克力推上國際舞台，帶動巧克力成為屏東亮點產業，屏東共成立了超過30個巧克力品牌，福灣巧克力莊園每年帶動50000人次旅客造訪。

When people appreciate how food travels from farm to table, they start paying attention to culture identity, and events like table to farm trips or agri-food education will flourish and perk up communities in the plantations and rural areas. Fu Wan puts Ping-Tung on the chocolate map and brings more than 50,000 people to the plantations.