Rome, 25 September
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.
Today, 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’.
“This Guide aims to provide cacao professionals with clear guidance on setting up cacao processing and assessment facilities and establishing sensory evaluation panels with the highest of scientific and technical rigour. It empowers producers in the cacao trade to elevate the quality of their cacao,” said Brigitte Laliberté, Cacao of Excellence Strategic Advisor and leader of the Guide. “By equipping professionals with the necessary knowledge and tools, the guide aims to build capacity along the value chain, particularly in cacao-producing countries,” added Dolores Alvarado, Interim Head of the Cacao of Excellence Laboratory.
"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."
The guide includes detailed protocols adhering to internationally agreed-upon standards with a focus on objectivity, transparency, and precision. It offers comprehensive guidance on the processing of cacao bean samples for sensory evaluation and establishing quality assessment facilities, training sensory evaluation panels, and implementing robust quality control processes.
"Our vision is to empower cacao-producers with the knowledge and resources to secure a stronger position in the cacao trade and greater value for their cacao," added Julien Simonis, Programme Manager of Cacao of Excellence. "It supports the development of capacity at the national level for objective, independent and regular feedback to cacao producers on the quality and flavour of their cacao as well as market requirements. We see this publication as an important building block that will support sustainable economic growth within farming communities."
The development of the Guide for the Assessment of Cacao Quality and Flavour has been a collective 5-year endeavour involving a wide range of stakeholders from the public and private sectors, industry, and leading research organizations. Their input has been instrumental in realising this ambitious initiative and will help drive positive change within the cacao sector.
To download the Guide, please visit https://www.cacaoofexcellence.org/info-resources/guide-for-the-assessment-of-cacao-quality-and-flavour or contact Cacao of Excellence at cacaoofexcellence@cgiar.org
About Cacao of Excellence
Cacao of Excellence, led by the CGIAR’s Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), is a uniquely neutral global platform that brings together the public and private sector to discover, promote, and reward 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 and rewarding the work of cacao producers and showcasing the diversity of exceptional flavours worldwide. Cacao of Excellence’s vision is to drive the expansion of superior quality cacao, ensuring more producers thrive as empowered entrepreneurs. www.cacaoofexcellence.org
About the Alliance of Bioversity International and CIAT
The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) delivers research-based solutions that harness agricultural biodiversity and sustainably transform food systems to improve people’s lives. Alliance solutions address the global crises of malnutrition, climate change, biodiversity loss, and environmental degradation.
With novel partnerships, the Alliance generates evidence and mainstreams innovations to transform food systems and landscapes so that they sustain the planet, drive prosperity, and nourish people in a climate crisis.
The Alliance is part of CGIAR, a global research partnership for a food-secure future. www.alliancebioversityciat.org
