This January, the Cacao of Excellence R&D Laboratory and Training Centre launched an exciting new training initiative aimed at cacao and chocolate professionals from cacao-producing origins. Over the next few months, 25 participants will engage in hands-on learning of the internationally recognised protocols set out in the Guide for the Assessment of Cacao Quality and Flavour.
“We are excited to expand our in-person training for cacao professionals from cacao-producing origins,” said Julien Simonis, Manager of the Cacao of Excellence programme. “As participants master these globally agreed-upon standards, they will be equipped with the knowledge to help strengthen a common language in the sector—a crucial step toward ensuring consistent and scientifically rigorous evaluations of cacao quality and flavour.”
A unified approach to cacao quality is vital to the sector’s advancement. As the global demand for quality cacao and chocolate continues to rise, establishing a common language allows producers, buyers, and chocolate makers to communicate effectively. This shared language fosters transparency, trust, and consistency, which are essential for long-term sustainability in the sector.
By learning and applying internationally agreed-upon protocols, the trainees will help build a network of professionals who can evaluate cacao with a common understanding of quality. This process not only benefits producers by creating clearer standards but also enhances the overall value of cacao in global markets.
“We believe this training is a critical step in promoting standardised practices for cacao evaluation,” Simonis added. “It’s about empowering professionals across the value chain to use scientifically rigorous methods, which ultimately drives quality improvement across the entire cacao supply chain.”
Expanding this network is central to strengthening the cacao sector as a whole. As the Cacao of Excellence team continues to grow its impact, this initiative will support cacao producers and the wider industry, providing a foundation for improved practices, sustainability, and global recognition.
“This is just the beginning,” Simonis concluded, emphasising the long-term potential of the Cacao of Excellence programme to shape the future of cacao for a more sustainable, equitable and diversified sector.
For more information on the Cacao of Excellence programme, visit www.cacaoofexcellence.org
