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From foreign hands to Hungarian hearts: Famous Boci chocolate returns home!
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After three decades, the iconic confectionery and chocolate brands Boci, alongside the more recent additions Melba and Parisian Cubes, are set to return to Hungarian ownership as Cerbona finalises its acquisition from Nestlé.
According to G7, these beloved brands, which have been under the ownership of the Swiss-based company since the privatisation period following the regime change, were originally acquired alongside the renowned Szerencs Confectionery Company. Among Szerencs Confectionery’s flagship products, Boci chocolate remains treasured as one of its earliest and most cherished creations.
The journey of Boci chocolate
The story of the Boci chocolate bar traces back to 1927 when it first appeared in stores under the name Szerencs. However, its packaging featured a cow, which led customers to affectionately call it “Boci” (Cow in Hungarian), a name, which was later officially adopted by the manufacturer.
Before the Second World War, Szerencsi became the largest confectionery in the country. However, in 1944, the factory faced disruptions as German soldiers invaded the area. Nonetheless, the director then successfully prevented the removal of machinery. Despite this effort, the factory’s cocoa bean supply was interrupted, limiting production to nougat, wafers and sugary confectionery. The factory was later nationalised in 1948, continuing as the Szerencs Confectionery Company.
The resurgence of Boci awaited the mid-1950s, amidst efforts to elevate chocolate quality and variety. By 1955, Boci reappeared, priced at 80 pfennigs (Hungarian currency), swiftly gaining popularity even as bread prices stood at three forints per kilo. This revival marked a return to consumer favour, underscored by its affordability compared to other goods of the times; for instance, peanut chocolate cost 3.6 forints during that period.
In the 1960s, the Boci chocolate bar saw a price reduction to 50 pfennigs alongside quality enhancements. However, by the 70s, concerns arose regarding the diminishing quality of Hungarian chocolate, with journalists questioning what had changed in the production process that led to this decline.
