date:Oct 08, 2013
e ratio was near 1.4 in May 2011 (when powder prices peaked), dropped below 1.0 in May 2012 and climbed over 2.0 in May 2013.
Improving economies and increasing demand for chocolate have been credited with boosting cocoa butter prices. Traders suggested some processors may tweak operations to focus on butter production over powder. For example, when butter is cheap and powder is high, processors will squeeze less butter out of the bean, leaving closer to 12% butter in the basic 10% to 12% cocoa