Wieze, Belgium – The Cacao of Excellence team recently conducted a specialised cacao sensory analysis training for Barry Callebaut Group’s global quality sensory scientists at the Barry Callebaut Chocolate Academy in Wieze, Belgium, on September 17-18, 2024. This unique training offered an unparalleled opportunity for 11 Barry Callebaut sensory scientists to engage with a diverse range of world-class cacao samples, selected through the rigorous Cacao of Excellence methodology and standards.
The training focused on the finer subtleties and diverse flavour attributes present in superior quality cacao, a result of Cacao of Excellence’s exclusive access to the world’s best cacao, sourced through the bi-annual global Cacao of Excellence Awards. The selection of samples for this training session was based on the sensory evaluation results from the 2023 Edition, during which 222 cacao samples from 52 producing origins were processed and analysed by CoEx's Technical Committee, a panel of 13 leading sensory professionals. Using advanced methods such as K-means clustering, CoEx identified 109 top-performing samples with distinct flavour profiles, from which a carefully tailored selection of 35 samples was provided for the training.
The training, led by the Cacao of Excellence team, introduced Barry Callebaut’s seasoned sensory scientists to the CoEx systematic approach for identifying and understanding cacao flavour attributes. Participants tasted and evaluated a variety of samples, distinguishing and aligning on a diverse set attributes. In addition to the sensory experience, trainees gained greater insight into the protocols and tools used by Cacao of Excellence in processing cacao, allowing for the most authentic expression of flavour.
"It was a privilege to work with the Barry Callebaut sensory team and share our expertise in the science of cacao sensory analysis," said Julien Simonis, Programme Manager of Cacao of Excellence. "By offeringa tailor-made selection of samples from our global Awards, we were able to provide a unique sensory experience that showcased the incredible diversity of flavours found in cacao. This training demonstrated the power of our rigorous, data-driven approach to evaluating flavour."
Participants gained exposure to the varied range of flavours present in world-class cacao samples and left with sensory material to use in future analyses. The collaboration marks another step forward in understanding and appreciating the nuances of superior quality cacao, setting the highest of standards for sensory evaluation in the chocolate industry.
About Cacao of Excellence
Cacao of Excellence, led by the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), is a global platform that discovers, convenes, promotes, and rewards cacao producers of excellence from all origins, focusing on superior cacao quality and flavour diversity. Since 2009, the platform has held the prestigious global Cacao of Excellence Awards, celebrating the work of cacao farmers and showcasing exceptional flavours worldwide. Cacao of Excellence’s vision is to drive the expansion of superior quality cacao, ensuring more producers thrive and benefiting resilient agricultural systems. By recognising, preserving, valuing, and promoting cacao quality and flavour diversity across the value chain, we improve smallholder farmers' livelihoods and drive sustainability in the cacao supply chain, fostering thriving, resilient, and healthy communities, from origins to consumers.
About Barry Callebaut Group
With annual sales of about CHF 8.5 billion in fiscal year 2022/23, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs 66 production facilities worldwide and employs a diverse and dedicated global workforce of more than 13,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®, Carma® and the decorations specialist Mona Lisa®. The Barry Callebaut Group is committed to make sustainable chocolate the norm to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.
For more information on cacao sensory analysis training please contact Cacao of Excellence Laboratory Team Lead, Sebastian Escobar S.Escobar@cgiar.org
