Quality & Flavour Assessment

MAVA SA, ferme d'Ambohimena Sud/©Thomas Wenisch

Unlocking Excellence in Cacao Quality & Flavour: The Cacao of Excellence Guide for the Assessment of Cacao Quality and Flavour

The cacao sector has long grappled with challenges stemming from the absence of commonly agreed standardised protocols for evaluating cacao quality and flavour, as well as the lack of a common language to describe the sensory experience of cacao. These issues have impeded effective communication and understanding between producers and buyers, disproportionately affecting farmers in developing countries who strive to cultivate and sell superior quality cacao deserving of higher prices.

Cacao of Excellence is proud to unveil a groundbreaking initiative aimed at addressing these long-standing issues — the Guide for the Assessment of Cacao Quality and Flavour. This comprehensive guide was developed and led by Cacao of Excellence, a neutral platform convening the public and private sector around quality and diversity, together with an extensive network of academic and sector experts. It received funding support from various partners, most notably the United States Department of Agriculture (USDA) project MOCCA ‘Maximising Opportunities for Coffee and Cacao in the Americas’. 

Why This Guide Matters

To overcome these obstacles and meet the changing needs of consumers, it is imperative that we establish credible, reliable, and standardised methods for assessing cacao quality and flavour. The Guide offers detailed protocols for evaluating cacao in various forms — from unroasted cacao beans, to cacao mass, to chocolate  —  developed by a diverse group of experts over several years. This creates a universal language for describing cacao attributes, facilitating shared understanding among cacao professionals globally.

"The Guide for the Assessment of Cacao Quality and Flavour represents a significant milestone in our ongoing efforts to enhance the sustainability of the cacao sector,” said Juan Lucas Restrepo, Director General of the Alliance of Bioversity International and the Centre for Tropical Agriculture (CIAT), and leader of Cacao of Excellence. "Our objective is to transform the cacao sector towards a more differentiated higher-value crop and segmented market where quality and flavour diversity drive value. This, in turn, will allow producers to command fairer prices and gain recognition in the global market."

A Collective Endeavor

The development of this Guide has been a collective effort spanning several years, drawing upon the expertise of stakeholders across the cacao sector. Its inception began in 2015 when an informal working group, coordinated by the neutral platform Cacao of Excellence, explored the establishment of international standards for cacao quality and flavour assessment. In 2017 and 2019, individual protocols were developed and reviewed extensively by members of the working group and diverse stakeholders from the cacao sector. Between 2018 to 2022, a meticulous external review and refinement process involving more than 100 people from over 30 countries has culminated in the comprehensive Guide presented here.

A Trusted Resource

By June 30, 2023, more than 1,500 individuals from 105 countries had already downloaded these protocols. Producers, buyers, traders, manufacturers, researchers, and development experts have all contributed their knowledge and experience to ensure the Guide's relevance and applicability. Their collective input has made this Guide a valuable reference manual for all stakeholders in the cacao value chain.

Empowering Producers

The vision for this Guide is ambitious yet achievable. Cacao of Excellence envisions it becoming the go-to resource for quality and flavour assessments, training programmes, and the establishment of national standards for cacao quality and flavour. This includes the setup of laboratories and sensory evaluation panels. Our mission is to empower producers to better understand the quality of their cacao, connect with higher-value markets, and receive objective feedback for improving pre- and post-harvest processes.

In a world where cacao quality and flavour are paramount, this Guide is your roadmap to excellence. Explore its comprehensive protocols, harness its collective wisdom, and let it be your guide to unlocking the full potential of cacao in the global market. 

 

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