The Cocoa of Excellence (CoEx) Programme is the entry point for cocoa-producers to participate in the International Cocoa Awards (ICA), a global competition recognizing the work of cocoa farmers and celebrating the diversity of cocoa flavours. Every two years, this unique programme spearheaded by Bioversity International and Event International recognizes quality, flavour and diversity of cocoas according to their origin. By bringing together leading sensory evaluation experts, the chocolate industry and the next generation of cocoa pioneers, the Cocoa of Excellence Programme recognizes and rewards cocoa with exceptional and unique flavours, while bringing know-how, cocoa evaluation tools, market opportunities and incentives for safeguarding cacao diversity to farming communities and national organizations globally.  

 

 2017 EDITION of THE INTERNATIONAL COCOA AWARDS OF THE COCOA OF EXCELLENCE PROGRAMME

We are pleased to announce the 2017 Edition of the International Cocoa Awards (ICA) of the Cocoa of Excellence (CoEx) Programme, which will be celebrated at the Salon du Chocolat in Paris in October 2017. Cocoa producing countries are invited to send well-prepared fermented and dried cocoa bean samples representing the genetic and geographic origins of their regions, through their respective National Organization Committee before the 28th of February 2017.

tumblr_mn8b8sLRb61rkz363o1_1280.jpg

 

HOW TO PARTICIPATE

Are you a cocoa producer that wants to participate in the 2017 Edition of the International Cocoa Awards?

 

 

 

 

about the programme

Why the Cocoa of Excellence Programme matters and what it does

 

 

 

 

GET INVOLVED

Learn more about the many benefits of joining our programme and how you can support our cause

 

 EXPLORE OUR WORLD OF EXCELLENT COCOA BEANS & PRODUCERS

Explore flavour profiles and find contact information for winners and the 50 nominated producers for previous editions of the International Cocoa Awards

*Photos from The Australian Department of Foreign Affairs and Trade, Salon Du Chocolat and A. Prien Saxbøl, Bioversity*