On September 1st 2008 a new code of practice is to be introduced for all Belgian Chocolate manufacturers which will protect their claim to make 100% Belgian products. The Belgian Royal Association of the Chocolate, Praline, Biscuits and Sugar Confectionery Industry (CHOPRABISCO) announced last week that it will introduce a set of non-compulsory rules which will go some way to protecting the industry from companies claiming to make «Belgian chocolate», when it is not manufactured in the country.

World-class standard
Belgian confectionary is known worldwide to be of a high standard of taste and quality, attracting many non-Belgian companies to use images or words denoting Belgian origin. Currently, Belgian Chocolate' is defined as a mixture of ingredients that are refined and moulded in Belgium. This means the grinding of the beans does not necessarily have to take place in Belgium.

Swiss and Belgian Chocolate Codes
A similar code was introduced by the Swiss in the 1970s to protect their chocolate treasure from other merchants taking the label. Major chocolate manufacturers in Belgium are expected to accept the code and anyone not following the directives will be answerable to the board of directors at CHOPRABISCO.

Guy Gallet, secretary general for CHOPRABISCO said, "There is no specific law for chocolate labelling, and so we have put up this chocolate code to be more explicit. It is quite common that chocolate products are mislabelled in this way, but we are proactive in preventing it."