Post Harvest Practices to Maximize Flavor

Post Harvest Practices to Maximize Flavor

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Wednesday September 16, 2020

Join  Max Wax and Elvi Reyes of Rizek Cacao / KahKow who will take you on a virtual tour of Rizek's post-harvest center in the Dominican Republic, to learn how fermentation and drying impact flavor as well as answer questions at the end of the tour.

Massimiliano Wax

VP of Strategy & Business Development, Rizek Cacao

Born in Genova, Italy, Massimiliano (Max) grew up in Brazil where he first became acquainted with cocoa. He spent his childhood in Sao Paulo and  and eventually began his career trading cocoa. After working in several Central African nations as a buyer and exporter of cocoa and coffee, he moved to the Dominican Republic in 2000, where he has been dedicated to the modernization of the cocoa sector and the production of chocolate. 

• Major in Moral Philosophy, Master Degree in Corporate Finance
• Degree in Advanced Management at the IESE of Barcelona, Spain.

Elvi Reyes Hernández

Production Manager, Rizek Cacao

Studies: Agronomist

Bachelor of Biology and Chemistry

Master in Generation and Technology Transfer

Postgraduate in Soil and Plant Analysis in Japan; training in different countries, including Trinidad & Tobago and Brazil

Experience: 16 years of research in cacao in the Dominican Republic and other countries.

Publication of research articles, both in plant development, post-harvest, fermentation and drying.

Registration deadline for live webinar is September 14, 2020

September 16, 2020
9am PST, 10am MST, 11am CST, 12pm EST

Register Here