About us

Sunday November 5, 2017 0 Comments

3C Swiss Cacao Chocolate Consulting was established by Markus Lutz in July 2017 as an individual business.

For 30 years, Mr Lutz worked in an executive position for a renowned Swiss chocolate producer. In this time, he has been able to gain comprehensive knowledge, from cultivation of cacao on to cacao processing and chocolate production.

After retirement in June 2017, it is his need to pass on this valuable knowledge.

In the following, you will find a list of his professional career’s most important stages:

7 July 2017	Establishment of 3C Swiss Cacao Chocolate Consulting Lutz, 8598 Bottighofen, Switzerland
1 July 2017	Retirement
2007 – June 2017	Chocolat Bernrain AG, cooperatives, GO and NGO Technical Consultant for cacao producers (Central and South America, India and Sri Lanka) Training in fermentation, desiccation and QC Technical advice on the planning of fermentation and cacao processing centres
2006 – June 2017	ZHAW Wädenswil Member of the Sensory Panel Chocolate
1996 – June 2017	Chocolat Bernrain AG, 8280 Kreuzlingen Head of product development and analytics Overall responsibility for product development at Chocolat Bernrain AG and at Chocolat Stella SA Overall responsibility for analytics at Chocolat Bernrain AG and at Chocolat Stella SA Senior Consultant for cacao and chocolate technology Support BRC and IFS certification Support organic certification
1990 – June 2017	Association of Swiss Chocolate Manufactures (CHOCOSUISSE) Member of the Food Law and Safety Commission (KLRS)
1988 – 1996	Chocolat Bernrain AG, 8280 Kreuzlingen Head of QA and product development Head of QA Certification according to ISO 9001 (1994) Internal and External Auditor (suppliers) Creation of the HACCP concept (1991) Construction of the QA system (since 1988) QA support for Chocolat Stella SA
1974 – 1987	Cantonal Laboratory of Canton Thurgau, 8500 Frauenfeld Food chemist, analyst in food control Control of foodstuffs for monitoring and compliance with the Swiss food law