Rome, June 13, 2023 - ANECACAO, the National Association of Cacao Exporters of Ecuador, is making significant strides in the sector through its commitment to sustainable development and the establishment of a cacao quality and flavour laboratory. Last week marked the culmination of a three-week expert visit and training conducted by Cacao of Excellence, where ANECACAO's Technical Manager, Cristian Noboa, played a central role.
ANECACAO is renowned for organising Ecuador’s national Cacao of Excellence competitions together with Ecuador's National Institute of Agricultural Research (INIAP), serving as a bridge to the global Cacao of Excellence Award Editions. The collaboration between ANECACAO and Cacao of Excellence exemplifies the shared vision of empowering producers and strengthening quality cacao value chains.
During the expert visit, Cristian Noboa spent three weeks at the recently established Cacao of Excellence Laboratory and Training Centre in Rome Italy, where he delved into the intricacies of the diversity of cacao and the processing of beans into cacao mass and chocolate for sensory evaluation. Working closely with the team and the interim Head of Lab, Dolores Alvarado, Cristian gained invaluable exposure to the immense diversity of cacao, encompassing not only flavour but also all aspects of bean diversity revealed during processing.
The comprehensive training equipped Cristian with the necessary insights to successfully lead the development of a national cacao quality and flavour lab at ANECACAO. Topics covered included the range of protocols based on the International Standards for the Assessment of Cacao Quality and Flavour led by Cacao of Excellence with an expert working group over the past 5 years. These include physical quality evaluations, cut tests and the determination of specific roasting protocols, processing into cacao mass and chocolate, evaluation panel management, and data collection, among others. Expressing his gratitude, Cristian said, "I gained tremendous insights into the inner workings of a fully functioning quality and flavour cacao lab and look forward to implementing these skills in the development of our own lab.” He added, “I am grateful to the team for their excellent guidance and rigorous approach every step of the way."
For Cacao of Excellence, the experience has been a successful model of the capacity that Cacao of Excellence aspires to build in all origins. Cacao of Excellence’s lab Interim Head and Food Technologist Dolores Alvarado said, “Cristian integrated wonderfully with our team and picked up so much in his on-the-ground training. We were happy to impart our expertise, learn from Cristian and gain a colleague in these fruitful weeks”.
Background
Cacao of Excellence encompasses five key pillars, including Capacity Building for producing origins. At the heart of its strategy lies the Cacao of Excellence R&D Laboratory and Training Centre, serving as both a cacao processing and quality analysis laboratory for the global Cacao of Excellence Awards platform and a training hub for stakeholders along the cacao value chain.
With a series of upcoming trainings scheduled for the remainder of 2023, Cacao of Excellence is dedicated to furthering its mission to empower producers and strengthen the superior quality market segment. As anticipation builds for the 2023 Edition of the Global Cacao of Excellence Awards, the programme remains committed to supporting cacao-producing origins and fostering excellence in the sector.
ANECACAO's endeavours, coupled with the collaboration between ANECACAO and Cacao of Excellence, are propelling the cacao sector forward, laying the groundwork for sustainable growth and exceptional quality in the cacao value chain.
