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The way forward in Cocoa Quality

Wherever cocoa is produced, the main task of cocoa farmers and the way forward.... To ensure the production of good quality cocoa through good husbandry of the cocoa farm, including pest and disease control, as well as, good harvest and post harvest handling practices according to sound social and e

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The way forward in Cocoa Quality

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    1. The way forward in Cocoa Quality

    2. Wherever cocoa is produced, the main task of cocoa farmers and the way forward... To ensure the production of good quality cocoa through good husbandry of the cocoa farm, including pest and disease control, as well as, good harvest and post harvest handling practices according to sound social and environmental practices

    3. All activities in cocoa production, management and processing ultimately affect flavour development and final quality Cocoa flavour development is influenced by the genetic composition of the bean (genetic flavour potential) Pre harvest conditions affecting pest and disease incidence Post harvest processing (fermentation and drying) During manufacturing (roasting, milling and conching etc.).

    4. The way forward for all stakeholders in the cocoa supply chain… To provide fermented and dried cocoa beans of the highest quality for sale/export To provide conditions during post harvest processing (fermentation and drying) that facilitate the necessary biochemical changes inside the cocoa beans to develop the characteristic (genetic) aroma and flavour potential

    5. A Holistic approach to Quality Control Moisture content, bean count and cut test should be carried out on representative samples Organoleptic assessment Local quality criteria and certification must be set up inline with international market requirements Food safety concerns must be addressed

    6. The way forward for all value added stakeholders in the cocoa supply chain… To ensure that their value added products meet or exceed the quality criteria of similar products made by other local or foreign brands. Formulation, packaging and branding must be of the highest quality. No products from 2nd grade or poor quality beans and other raw materials.

    8. The way forward for Research in the cocoa supply chain… Cocoa as an orchard crop with mechanisation where possible and appropriate FFS for GAP and GMP in Value Added Promoting farming as a business Dealing with food safety issues and regulations Rapid and recognised quality assessment protocols Market development and branding of our cocoa sector Optimising quality to our germplasm Keeping our cocoa breeding programmes funded and updated

    9. We MUST ALWAYS think about quality and flavour when growing and processing cocoa because…chocolate is a FOOD commodity for everyone to enjoy…

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