By: Alfonso
Abondano, VP of Projects
A blend of
palm oil fractions and certain exotic fats
(shea nuts/butter and some stearin, illipe nuts and butter, sal seed oil
and
stearin, mango stearin and kokum) this combination is
not only chemically equivalent to cocoa butter, but is more
economical. Such
products have come to be known as Cocoa Butter Equivalents, or CBEs.
DAMA 6, a
state-of-the-art mid-fractionation plant (currently under construction),
will
become the first plant of its kind in Colombia and one of the largest in
the
western hemisphere. This plant will not only have the capability to
produce
cocoa butter equivalents, but also an infinite number of fat
combinations for
different applications in the confectionary and bakery industries. In
2022
Daabon will begin to supply new combinations of specialized fat
ingredients to
our global customers which will facilitate the production of new
products.
This
project has certainly not been a small undertaking. It has
required additional infrastructure to
support its operational needs, plus complex logistical planning., Daabon
has
been working for the past five years to expand our capabilities to
support the
completion of this innovative and cutting-edge facility.