RT @CacaoExcellence: ‼️Guide for the Assessment of Cacao Quality and Flavour is now available in French✅. 📘 Ce guide est une ressource esse….

RT @EmbaMexNL: As part of Amsterdam Cocoa Week 2024, organized by @Chocoa_nl🍫, the Executive Director of the @chocoinstitute, proud Mexican….

#tbt "The seller of chocolate beverage".Florentine Codex (now digitized!).16th century.Book 10, Folio 69v.Artist C.

RT @cacaoparatodos: Gracias infinitas @JoseLGanem, @carladmartin, @chocoinstitute por compartir experiencias, conocimientos y abrir espacio….

RT @cacaoparatodos: Que importante es que los esfuerzos que hacemos, cada cual desde nuestros espacios, sean visibilizados y no resulten ai….

RT @NickJSaxby: From @chocoinstitute: Well-considered, insightful, and forthright precis about #ChildLabour, economic #inequality, power st….

Did you watch "Chocolate" on @LastWeekTonight with @iamjohnoliver? We invited 4 experts to comment. Read @michaeltkc @ucl, Amanda Berlan @uniofleicester, @carladmartin @Harvard, and Alex Arnaud Assanvo of CIV & GH Cocoa Initiative on our blog:

#tbt A worker sleeps on top of sacks of cocoa beans at Agua Ize warehouse, Sao Tome & Principe. 2011.Photographer: Alfredo D'Amato/PANOS

RT @FestivalChoco: Van llegando a Tabasco, la #PatriaDelCacao los invitados al 12 #FestivalDelChocolate. Es impresionante como un fruto nac….

The evidence-based article we've been hoping for: "Despite spooky Consumer Reports’ testing, metals in chocolates aren’t scary" from @arstechnica. Read more:.

#tbt Packing chocolate bars, Rowntree factory.United Kingdom.Date unknown

#tbt.Canasta mexicana.Joel Rendón, 2017.Linocut.Fundación Universidad de las Américas Puebla. Corn, chili peppers, beans, cacao, squash, prickly pear, seeds, molinillo, and a sugar skull in a basket.

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at an early stage of the value chain, following harvest and post-harvest processes. We recommend that you prepare a chocolate beverage and sit comfortably to read through the extensive documentation in the guide. You'll find the protocol described starting on page 103.

and by an individual assessor or a panel of assessors. This method serves as a complement to the sensory evaluation of cacao beans as mass or chocolate. It offers a quick and cost-effective tool for monitoring the quality and flavor potential of a small, uniform cacao bean sample.

This protocol was designed 8 years ago by the FCCI team and is now used by individuals and organizations in more than 50 countries. The protocol process can be conducted either in the field or a laboratory setting, with or without access to electricity,. .

We're happy to report that, in the end, the [FCCI protocol aka popcorn test aka field method] now Sensory Evaluation of Unroasted Cacao Beans as Coarse Powder Protocol is officially part of this practical, consensus-based Guide for the Assessment of Cacao Quality and Flavour.

Behind the scenes, our FCCI team invested hundreds of hours into the Working Group on the International Standards for Cacao Quality and Flavour in meetings and presentations in Nicaragua, France, the United States and virtually.

Congratulations to our colleagues at @CacaoExcellence on publication day! We strongly encourage our FCCI Cacao Grader Intensive alums and Fine Cacao and Chocolate Institute partners to attend the Tues, 26 Sept webinar introducing this essential document:

RT @explore_kleio: Travel back to 400 CE. The Ancestral Mesoamerica candle, created in partnership with @chocoinstitute, provides a sensory….