Topics and Approaches

Area Examples
star_borderQuality and Quality Tests

chevron_rightDefinition of cocoa 'Quality'

chevron_rightKey cocoa quality parameters and associated assessment methods

chevron_rightQuality requirements of cocoa depending on its use

chevron_rightCocoa Grading:

  • Quality documentation systems and standards where appropriate

star_borderQuality Related Factors
play_arrowWhat is their role in developing/defining cocoa quality?
play_arrowHow do they contribute to quality parameters?
play_arrowHow do they decrease the quality?
play_arrowHow to use/steer/regulate these factors?

chevron_rightInfluences possibly derived through:

  • Climate
  • Edaphic conditions including soil fertility
  • Pod maturity
  • Harvest time in the cocoa crop
  • Pruning and Shade management
  • Temperature during pod maturation
  • Altitude/elevation
  • Pollination and cross-pollination
  • Influence of rootstock

star_borderVariety/Clone specific Parameters

chevron_rightFermentation and Drying Methods:

  • New vs. Old technologies
  • Manipulation of fermentation processes
  • Fermentation efficiency calculations

star_borderPost-harvest Management Techniques

chevron_rightFat Content

chevron_rightProtein Content

chevron_rightPolyphenols and aroma related compounds

chevron_rightPod index

chevron_rightBean size

chevron_rightCotyledon colour

chevron_rightPod ripening characteristics

chevron_rightPest and Disease resistance

chevron_rightDrought resistance


chevron_rightYears to peak harvest

star_borderTraceability/Product Identification
star_borderFine and Flavour cocoa definition
star_borderFood Safety considerations

chevron_right Prevention, Detection, Levels, Importance:

  • Heavy metals: Cadmium, Lead, Arsenic
  • MOSH/MOAH ( Mineral Oil Saturated/Aromatic Hydrocarbons)
  • Pesticides: among others DEET
  • Microbes


chevron_rightCoordination, Introduction of Farmer Field Schools

chevron_rightParticipatory Approaches

chevron_rightManuals / videos