Ray Major

Specialist in Cocoa Production, Processing & Sustainability,

Ray Major retired from the Hershey Company in September, 2015 after 39 years working in the chocolate and confectionery industry. At Hershey he held a variety of positions in manufacturing, crop research, product development and procurement. For six years he ran Hershey’s manufacturing operations in Brazil and for ten years he traveled the world searching out fine cocoas for Hershey’s Artisan Brands, Scharffen Berger and Dagoba. In 2010 he was made a Hershey Fellow in recognition of his long service to the cocoa industry. His experience in cocoa production and chocolate making spans five continents. His last responsibility was managing Hershey’s global cocoa sustainability program.

Today he runs a consulting business focused on tropical agriculture, cocoa production, processing, chocolate making and sustainability. He supports the cocoa sector from farm to finished product, bridging the gap between cocoa producer and chocolate maker.