Log in

Members, log in to access Member-Only Section

Demonstrating the Value of Cacao Flavor in Côte d’Ivoire

April 12, 2021 4:33 PM | Anonymous member (Administrator)

Cocoa being transported in Meagui, Côte d'Ivoire. (CNFA, 2019)Cocoa being transported in Meagui, Côte d'Ivoire. (CNFA, 2019)

By Mark Steen of CNFA (Cultivating New Frontiers in Agriculture)

For over two years, the U.S. Department of Agriculture (USDA)’s Food for Progress-funded Maximizing Opportunities in Cocoa Activity (MOCA) has worked closely with members from FCIA to demonstrate the value of Ivorian cocoa flavor and highlight the potential for trade expansion.

Implemented by Cultivating New Frontiers in Agriculture (CNFA) in Côte d’Ivoire, MOCA took a unique approach and designed a program to facilitate relationships between producers and stakeholders in the high-value markets in the cacao sector. The MOCA team introduced quality control protocols and best practices with participating producers, monitored agricultural, harvest and post-harvest practices and facilitated trainings using the “learning by tasting” method introduced by Guittard Chocolate.

After a year of support, MOCA observed physical improvements to the cacao’s quality. With results achieved from this program, Guittard Chocolate has committed to purchasing CAPRESSA and CAVA beans with innovative quality-based pricing established on physical and sensory results. The first 25-ton container of quality flavor cacao is on its way to the United States. For more information, please see this case study, “MOCA Demonstrates the Value of Cacao Flavor.”

From left to right: Bernard Kouakou Pale, Quality Flavor Cacao producer; John Kehoe, Director of Sustainability at Guittard Chocolate Company; Dorine Kassi, Flavor Quality Training expert; and Amy Guittard, Director of Marketing of Guittard Chocolate Company assess the cocoa beans drying process at CAPRESSA cooperative. (CNFA, 2019)From left to right: Bernard Kouakou Pale, Quality Flavor Cacao producer; John Kehoe, Director of Sustainability at Guittard Chocolate Company; Dorine Kassi, Flavor Quality Training expert; and Amy Guittard, Director of Marketing of Guittard Chocolate Company assess the cocoa beans drying process at CAPRESSA cooperative. (CNFA, 2019)

© 2020 Fine Chocolate Industry Association. All rights reserved.  Privacy Policy  Site Map

Executive Director / Membership Inquiries: Bill Guyton / 1.206.577.9983 / Email Bill

Operations & Membership: Ephi Maglaris / 1.312.771.0181 / Email Ephi

MEDIA KIT

Powered by Wild Apricot Membership Software