The Cocoa of Excellence Programme is pleased to announce that the 15 International Cocoa Awards for the 2013 Edition were celebrated at the Salon du Chocolat in Paris on Wednesday 30 October.
You can also now access the information on the 50 high quality cocoa samples selected for the International Cocoa Awards.
Rewarding Excellence in producing high-quality Cocoa Origins
Cocoa of Excellence is the entry point for farmers to participate in the Salon du Chocolat's International Cocoa Awards, the only competition of its kind rewarding the work of cocoa farmers and celebrating the diversity of cocoa flavors.
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 will be characterised and evaluated firstly by an international panel of experts using standardised methods. Results will be used to identify diverse quality cocoa origins (“terroirs”).
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