COCOA OF EXCELLENCE Programme and the INTERNATIONAL COCOA AWARD Celebrations 2015
Rewarding Excellence in Producing High-quality Cocoa Origins
The partners are pleased to announce the 2015 Edition of the Cocoa of Excellence Programme and the International Cocoa Awards, which will be celebrated at the Salon du Chocolat in Paris in October 2015.
The information on the 2015 Edition, how to participate and the technical guidelines are available in English , in Spanish and in French. The data form to be completed for each cocoa bean sample is available here in English, in Spanish and in French.
The initiative is supported by several research institutions, chocolate manufacturers and cocoa organizations.
Each participating country should set up a National Organising Committee which may consist of representatives of one or more of the following stakeholder groups: research and development institutions, national cocoa boards, quality control centres, NGO’s, export promoting institutions, etc. The National Organising Committee is responsible for announcing the Cocoa of Excellence Programme at the national level, for receiving cocoa bean samples from the producers and for sending well fermented and dried bean samples to the International Committee as soon as they are available preferably from November 2014 and no later than 30 April 2015.
Providers of cocoa samples for the Cocoa of Excellence Programme can be individual cocoa farmers, groups of cocoa farmers, cooperatives or cocoa estates or national research centres that have shown their interest to participate and that are able to produce high quality cocoa batches. The National Organisation Committee should ensure that the samples provided represent the variability of the whole country. All bean samples should be accompanied by a completed form with all information available on the origin and mode of preparation of each sample.
Each bean sample will be processed into cocoa liquor that will be evaluated (blind tasting) by a panel of international experts in sensory evaluation. Fifty high quality samples will be selected representing the best flavour quality diversity and the geographic and genetic origins of samples and processed into chocolates. These chocolates will be evaluated blindly by a larger panel of professional chocolate manufacturers and traders. The best samples will be awarded the International Cocoa Awards 2015 (honourable distinctions, without money value) to be celebrated at the Salon du Chocolat in Paris in October 2015.
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