Leading the way in cacao quality improvement is Cacao of Excellence, an organization fostering collaboration between the public and private sectors. Their latest endeavor, the Guide for the Assessment of Cacao Quality and Flavour, aims to assist cacao producers in both the production and evaluation of cacao. This comprehensive guide covers protocols for assessing various forms of cacao, including unroasted cacao bean coarse powder, cacao mass, and chocolate.
Addressing the Communication Gap
For years, cacao producers have struggled with a lack of standardized methods to assess the quality of their products. This leads to difficulties in effectively communicating the merits of their cacao to potential buyers. Unfortunately, this challenge disproportionately affects farmers in developing countries, hindering their ability to sell cacao due to the absence of a platform to advertise its quality.
A Breakthrough in Quality Assessment
The Guide for the Assessment of Cacao Quality and Flavour aims to resolve these pressing issues by providing clarity and defining the industry’s product quality. Developed over five years, it incorporates input from researchers, producers, manufacturers, traders, and development experts across the public and private sectors. Not only does it aim to establish a comprehensive and universal language for stakeholders to communicate effectively about cacao, but it also assists producers in setting up processing and assessment facilities. Furthermore, it provides guidelines for the creation of sensory evaluation panels to assess cacao quality in a clearly defined manner.
This guide aligns with existing guidelines from esteemed organizations such as the International Organization for Standardization (ISO), the Food and Agriculture Organization of the United Nations (FAO), and the World Health Organization (WHO), ensuring stakeholders understand and adhere to industry standards.
Moreover, the new guidelines promote sustainability within the cacao sector. They empower producers to seek fairer prices in the global market by increasing the diversity and value of cacao crops while preserving unique flavors and the variety of cacao available for trade.
The long-term goal of the guide is to establish an international standard for judging cacao quality and flavor, allowing producers to effectively advertise the excellence of their products.
“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,” expressed 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 regarding the quality and flavor 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.”