Rewarding Excellence in producing high-quality Cocoa Origins
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Cocoa of Excellence is the Programme for farmers to participate in the International Cocoa Awards, the only competition of its kind rewarding the work of cocoa farmers and celebrating the diversity of cocoa flavours.
Most chocolate is made from beans that have been fermented and dried by smallholder farmers before being sold to manufacturers. By standardizing the chocolate making process, Cocoa of Excellence ensures that the differences between the chocolate presented to the jury of the International Cocoa Awards will be mainly due to craftsmanship at the farm level, as well as to the intrinsic quality of the beans and the mysterious 'terroir' effect.
Cocoa producing countries are invited to send well-prepared fermented and dried bean samples representing the genetic and geographic origins of their regions. Cocoa liquor samples are characterised and evaluated firstly by an international panel of experts using standardised methods.
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