Improvements have also been made using another natural raw material important to Capol and the confectionery industry: carnauba wax, which acts as a glazing and release agent. It comes from the carnauba palm, which thrives almost exclusively in Brazil, and is extracted from its leaves that are coated with a powdery layer of wax. “The wax harvesting methods are the subject of discussion and criticism, and the treatment and pay of workers sometimes needs improvement,” thinks Hauk.
“However, there are also very responsible and prudent wax producers who want to be audited and certified.” Capol has started a dialog with them and major confectionery manufacturers that continues to this day. “Our voice is being heard,” says the CEO. “We participate in discussions, outline alternatives and help develop standards for sustainable production. This is the best way to advance sustainability in the long-term.”
We help develop standards for sustainable production.
Christian Hauk, Capol’s CEO