International chocolate makers learn about cocoa cultivation in tropical countries

• They visited CATIE's International Cocoa Collection and participated in a tasting that allowed them to learn about the unique origins of cocoa.

March 10, 2022. A group of chocolate makers from the academy Ecole Chocolat, based in Vancouver, Canada, were trained on February 28 at CATIE (Tropical Agricultural Research and Higher Education Center) on the value chain between cocoa and chocolate in Costa Rica. The training was organized by the SIBÜ chocolate factory and addressed, with local experts, the crop from its establishment, genetics, processing and how each of these aspects influences the flavor and aroma of the final product. 

On this occasion, the participating chocolatiers came from countries such as Greece, India, Nigeria, the Philippines and the United States. During the training, they visited CATIE's International Cocoa Collection and participated in a tasting. 

"The visit to the International Cocoa Collection, a reference site with more than 40 years of research, allowed them to clarify the history of cocoa, its origin, distribution, genetic diversity, diseases and pathogens, the route of genetic improvement of cocoa and how we came to release improved varieties for producing families. In the end, they were able to understand the cocoa production systems, their typology and all the processes involved in obtaining the raw material to produce cocoa products and by-products," said Adriana Arciniegas, a researcher at the Coffee and Cocoa Agro-forestry and Genetic Improvement Unit, who coordinated the training together with Allan Mata, a researcher at the same unit. 

On the other hand, the tasting allowed chocolatiers to learn about the unique origins of cocoa beans processed into cocoa liquor (100%) and chocolate (85%). 

"The tastings allow us to enliven our senses and relate all the processes involved in the value chain from cocoa to chocolate production, which provide unique flavors and aromas. The quality of cocoa and its by-products is integral and the tasting exercise allowed us to explain in detail the various factors that affect the final product," said Arciniegas. 

She also explained that thanks to the material in the International Cocoa Collection, it was possible to show chocolate makers different flavor and aroma profiles. 

Finally, Arciniegas thanked the Sibü chocolate factory, who always consider CATIE as part of their international training program and have been recognized by the industry for facilitating the approach of chocolate makers to the producing families.