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BINON CACAO
Japan owners carry out the entire process from cacao cultivation to chocolate in Vietnam. For the beautiful future of cocoa agriculture in Vietnam.
1
It is characterized by the fruity acidity and aroma of Vietnamese cacao. No preservatives or additives are used, and the deliciousness of cacao is brought out to the maximum in a simple and natural way.
2
Flavors combined with Vietnamese agricultural products such as coffee and pepper, as well as popular flavors such as salt caramel are also available.
3
Farm-to-bar chocolate from "cacao farming" that is not bean-to-bar chocolate.
Brand Owner
More about the Brand Owner
遠藤亜矢子
ENDO AYAKO
Endo Ayako is from Osaka. Graduated from the Department of Vietnamese at Osaka University of Foreign Studies. After working for a travel agency, a trading company, and a human resources consulting company, he became independent in 2016. After starting a Vietnam-related consulting company and a trading company for agricultural products such as cacao beans, he co-founded Bynon Cacao Park in 19 and has served as CEO since 20. Binon is named after the Japanese word "BI" and the Vietnamese word "nông".
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Why are we doing?
What are we doing?
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Who are supporting us?
Why are we doing?
Auto-translated
■ Vietnam and the connection between entrepreneurship
I majored in Vietnamese at university and studied abroad in Ho Chi Minh City for one year. Spend an intense time in Vietnam, which is full of energy just before rapid growth.
After graduating, I was in charge of Europe at a travel agency, but my connection with Vietnam came back again. After changing jobs, he moved to Ho Chi Minh City in 2011 as an expatriate of a company. He was in charge of launching a new business and "learned the hardships and joys of growing from scratch."
When I was thinking about doing something in Vietnam, which is growing, I was invited by a friend to start my own business.
When starting the business, my thoughts were "a job where I can see the faces of the Vietnamese people" and "a job that can contribute to the development of Vietnam."
■ Chance encounter with cacao
I started with a gelato shop made with high-quality Vietnamese fruits. While sticking to high-quality Vietnamese agricultural products to make gelato, he learns that southern Vietnam is a production area of cacao, which is the raw material for chocolate.
The sour and refreshing taste of the pulp (cocoa pulp) that covers the cocoa beans. I was shocked to find that "I had a relationship with Vietnam for more than a dozen years, but I didn't know such a wonderful ingredient," and began to visit the cacao-producing areas of the central and southern regions.
The more I learned about cacao, the more interesting it became. Even with the same variety, the taste changes in the soil, by the method of pruning and grafting. And the fermentation, roasting, and conching of cacao beans makes countless differences in the taste of chocolate. I was attracted by the high potential of cacao.
I also learned about the hardships of farmers. Prices are unstable and vulnerable to pests and typhoon damage. There were many cases where even high-quality crops were bought, and an increasing number of farmers were switching to crops that could be easily earned. "I want farmers who produce high-quality cacao to secure a commensurate income," he said, so he decided to start a project to spread Vietnamese cacao.
What are we doing?
■ Toward Value Creation
As my relationship with Vietnamese cacao deepened, I began to think about whether I could expand its possibilities with my own hands and enhance my brand power. He decided to create a place to convey the excitement of cacao. While producing high-quality chocolate, it is also a hands-on park that conveys the charm of Vietnamese cacao both inside and outside the country.
Although it took longer than expected to approve the establishment, the park was able to open in May 2019. The number of "bean to bar (chocolate)" brands that integrate from cacao bean selection to chocolate bar production is increasing in Japan, but Binon is "farm to bar (chocolate)" from cacao cultivation (farm) to manufacturing (chocolate).
■ Exceed the unexpected
Although it opened triumphantly, the creation of a cacao farm that started from scratch continued through trial and error. In pursuit of quality, we do not hesitate to replant cacao trees.
We also faced unexpected difficulties. It's the coronavirus pandemic. Initially, the plan was to attract foreign tourists to the park and sell Vietnamese cacao and the Binon brand to the rest of the world.
Less than a year after opening, the company was forced to change direction, but on the contrary, it was an opportunity to concentrate on cultivation and product creation. The manufacturing division has acquired ISO (International Organization for Standardization). This led to the start of product sales at the first MUJI store in Vietnam, which is developed by Ryohin Keikaku.
■ Striving for quality and brand improvement
Currently, the number of tourists to Vietnam has returned to pre-pandemic levels, and the entire company is working together to expand products and services of higher quality than when it was opened.
In 2023, he won a prize in the Asia-Pacific category of the International Chocolate Awards, a global chocolate competition, which gave the manufacturing department confidence, but he will not be complacent and will aim to improve further.
Commitment to the product
■ Main products
BINON Chocolate Sticks
A gift that will be appreciated as a set of 8 chocolates of different flavors in the stick type of 20g each.
Dark chocolate that conveys the simple and most direct flavor of Vietnamese cacao
You can compare and eat with a cocoa content of 65%, 75%, and 85%,
Flavors such as pomelo peel, a Vietnamese fruit, and Vietnamese coffee were added
Chocolate is also included, so you can enjoy various flavors in one box.
BINON Pure Cacao Powder (Pure Cocoa)
You may be surprised when you take a sip, what a fruity and deep taste.
It is characterized by the fact that it does not use flavorings or additives and is not alkaline treated, leaving the nutrients of cacao intact.
Cacao powder is usually made by adding alkali to make it close to neutral and mellow and comfortable to drink, but alkalization causes the original elegant acidity and bitterness of cocoa to disappear, so in order to value the original taste of cacao, we make cacao powder by hydraulic pressing of cacao mass and separating it from cocoa butter and cocoa components.
Since it is untreated alkali, it is difficult to dissolve in water and the original nutrition (polyphenols) and flavor of cacao are intact.
Taste the original cacao flavor with the health benefits of cacao.
Who are supporting us?
Not only those who like high-cacao chocolate, but also those who like sweets but are particular about the ingredients and are concerned about their health are pleased.
In addition, we are particular about the packaging so that the person who receives the Binon chocolate will be pleased, so it is also appreciated by customers as a gift.
We have received reviews such as "I was surprised by the fruitiness and depth of the cocoa when I tried it for the first time," "It is easy to eat because the sweetness is modest," and "I have always liked cocoa and was looking for various things, but I found a good cocoa, and I can't let it go."
All products
There are no products available for display
Products
All products
There are no products available for display
BINON CACAO
Japan owners carry out the entire process from cacao cultivation to chocolate in Vietnam. For the beautiful future of cocoa agriculture in Vietnam.
1
It is characterized by the fruity acidity and aroma of Vietnamese cacao. No preservatives or additives are used, and the deliciousness of cacao is brought out to the maximum in a simple and natural way.
2
Flavors combined with Vietnamese agricultural products such as coffee and pepper, as well as popular flavors such as salt caramel are also available.
3
Farm-to-bar chocolate from "cacao farming" that is not bean-to-bar chocolate.
Brand Owner
More about the Brand Owner
遠藤亜矢子
ENDO AYAKO
Endo Ayako is from Osaka. Graduated from the Department of Vietnamese at Osaka University of Foreign Studies. After working for a travel agency, a trading company, and a human resources consulting company, he became independent in 2016. After starting a Vietnam-related consulting company and a trading company for agricultural products such as cacao beans, he co-founded Bynon Cacao Park in 19 and has served as CEO since 20. Binon is named after the Japanese word "BI" and the Vietnamese word "nông".
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
■ Vietnam and the connection between entrepreneurship
I majored in Vietnamese at university and studied abroad in Ho Chi Minh City for one year. Spend an intense time in Vietnam, which is full of energy just before rapid growth.
After graduating, I was in charge of Europe at a travel agency, but my connection with Vietnam came back again. After changing jobs, he moved to Ho Chi Minh City in 2011 as an expatriate of a company. He was in charge of launching a new business and "learned the hardships and joys of growing from scratch."
When I was thinking about doing something in Vietnam, which is growing, I was invited by a friend to start my own business.
When starting the business, my thoughts were "a job where I can see the faces of the Vietnamese people" and "a job that can contribute to the development of Vietnam."
■ Chance encounter with cacao
I started with a gelato shop made with high-quality Vietnamese fruits. While sticking to high-quality Vietnamese agricultural products to make gelato, he learns that southern Vietnam is a production area of cacao, which is the raw material for chocolate.
The sour and refreshing taste of the pulp (cocoa pulp) that covers the cocoa beans. I was shocked to find that "I had a relationship with Vietnam for more than a dozen years, but I didn't know such a wonderful ingredient," and began to visit the cacao-producing areas of the central and southern regions.
The more I learned about cacao, the more interesting it became. Even with the same variety, the taste changes in the soil, by the method of pruning and grafting. And the fermentation, roasting, and conching of cacao beans makes countless differences in the taste of chocolate. I was attracted by the high potential of cacao.
I also learned about the hardships of farmers. Prices are unstable and vulnerable to pests and typhoon damage. There were many cases where even high-quality crops were bought, and an increasing number of farmers were switching to crops that could be easily earned. "I want farmers who produce high-quality cacao to secure a commensurate income," he said, so he decided to start a project to spread Vietnamese cacao.
What are we doing?
■ Toward Value Creation
As my relationship with Vietnamese cacao deepened, I began to think about whether I could expand its possibilities with my own hands and enhance my brand power. He decided to create a place to convey the excitement of cacao. While producing high-quality chocolate, it is also a hands-on park that conveys the charm of Vietnamese cacao both inside and outside the country.
Although it took longer than expected to approve the establishment, the park was able to open in May 2019. The number of "bean to bar (chocolate)" brands that integrate from cacao bean selection to chocolate bar production is increasing in Japan, but Binon is "farm to bar (chocolate)" from cacao cultivation (farm) to manufacturing (chocolate).
■ Exceed the unexpected
Although it opened triumphantly, the creation of a cacao farm that started from scratch continued through trial and error. In pursuit of quality, we do not hesitate to replant cacao trees.
We also faced unexpected difficulties. It's the coronavirus pandemic. Initially, the plan was to attract foreign tourists to the park and sell Vietnamese cacao and the Binon brand to the rest of the world.
Less than a year after opening, the company was forced to change direction, but on the contrary, it was an opportunity to concentrate on cultivation and product creation. The manufacturing division has acquired ISO (International Organization for Standardization). This led to the start of product sales at the first MUJI store in Vietnam, which is developed by Ryohin Keikaku.
■ Striving for quality and brand improvement
Currently, the number of tourists to Vietnam has returned to pre-pandemic levels, and the entire company is working together to expand products and services of higher quality than when it was opened.
In 2023, he won a prize in the Asia-Pacific category of the International Chocolate Awards, a global chocolate competition, which gave the manufacturing department confidence, but he will not be complacent and will aim to improve further.
Commitment to the product
■ Main products
BINON Chocolate Sticks
A gift that will be appreciated as a set of 8 chocolates of different flavors in the stick type of 20g each.
Dark chocolate that conveys the simple and most direct flavor of Vietnamese cacao
You can compare and eat with a cocoa content of 65%, 75%, and 85%,
Flavors such as pomelo peel, a Vietnamese fruit, and Vietnamese coffee were added
Chocolate is also included, so you can enjoy various flavors in one box.
BINON Pure Cacao Powder (Pure Cocoa)
You may be surprised when you take a sip, what a fruity and deep taste.
It is characterized by the fact that it does not use flavorings or additives and is not alkaline treated, leaving the nutrients of cacao intact.
Cacao powder is usually made by adding alkali to make it close to neutral and mellow and comfortable to drink, but alkalization causes the original elegant acidity and bitterness of cocoa to disappear, so in order to value the original taste of cacao, we make cacao powder by hydraulic pressing of cacao mass and separating it from cocoa butter and cocoa components.
Since it is untreated alkali, it is difficult to dissolve in water and the original nutrition (polyphenols) and flavor of cacao are intact.
Taste the original cacao flavor with the health benefits of cacao.
Who are supporting us?
Not only those who like high-cacao chocolate, but also those who like sweets but are particular about the ingredients and are concerned about their health are pleased.
In addition, we are particular about the packaging so that the person who receives the Binon chocolate will be pleased, so it is also appreciated by customers as a gift.
We have received reviews such as "I was surprised by the fruitiness and depth of the cocoa when I tried it for the first time," "It is easy to eat because the sweetness is modest," and "I have always liked cocoa and was looking for various things, but I found a good cocoa, and I can't let it go."
All products
There are no products available for display
Products
All products
There are no products available for display
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