During Q4’25, cocoa butter prices generally declined. In West Africa, expectations of a strong 2025/26 harvest and easing of last year’s supply shortage put downward pressure on prices. This improved supply outlook encouraged manufacturers to explore alternatives, such as shea butter and lab-grown cocoa fats, which further reduced demand for natural cocoa butter.
In North America, processors continued to work with supplies purchased during the previous high-price period, keeping immediate demand low. Chocolate makers also adjusted recipes, replacing some cocoa butter with cheaper fats to manage costs. Weak consumer demand for chocolate, combined with high retail prices, limited pressure to buy more cocoa butter, reinforcing the downward trend.
In Europe, processing volumes reached multi-year lows, reflecting similar demand challenges. Manufacturers increasingly used cocoa butter substitutes and reformulated products to maintain profitability. The slowdown in processing and consumption, together with stable global supply, kept prices under pressure, although historical levels remained relatively high.