The Cacao of Excellence Programme is opening its doors for a new round of traineeships, offering a unique opportunity to explore the science behind superior quality cacao. Through hands-on training, participants will gain expertise in physical evaluation and processing of cacao beans, essential steps in the journey from bean to award-winning chocolate.
This training follows the Cacao of Excellence International Standards as outlined in the Guide for the Assessment of Cacao Quality and Flavour and includes an introduction to sensory evaluation, tailored to each trainee’s experience level.
What Trainees Will Learn
Cacao Quality Assessment & Processing
- Reception and detailed evaluation of cacao beans from around the world
- Cut tests and roasting protocol development
- Roasting, breaking, and winnowing
- Processing into cacao mass for sensory evaluation
Who Can Apply?
The programme is open to professionals active in the cacao sector with a basic level of experience in cacao processing.
Key Details
Location: Cacao of Excellence Laboratory, Rome
Training Period: April – June 2025
Certificate of Completion issued to all trainees
Training is free, but travel, accommodation, and living expenses must be self-covered
*A collaboration agreement will be signed with each participant
This is a valuable opportunity to work at the heart of cacao research and quality assessment. Trainees will leave with in-depth knowledge of global cacao diversity and the expertise to apply Cacao of Excellence protocols in their work.
To apply, please submit an application to the Cacao of Excellence Laboratory Team Head, Sebastian Escobar at S.Escobar@cgiar.org and include your Curriculum Vitae by no later than 10 MARCH, 2025.
