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_rightPrecocity

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

star_borderTraining

chevron_rightCoordination, Introduction of Farmer Field Schools

chevron_rightParticipatory Approaches

chevron_rightManuals / videos

chevron_rightStandardization