New publication seeks to aid cocoa quality
The CAOBISCO, ECA and FCC Joint Cocoa Quality and Productivity research group has launched a new publication and website to help improve cocoa quality, including food safety aspects, by making relevant information more accessible.
The new publication – entitled Cocoa Beans: Chocolate & Cocoa Industry Quality Requirements – was launched at the World Cocoa Conference 3 in the Dominican Republic. The guide brings together key information from a range of publications covering aspects of cocoa farming and post-harvest practices, food safety regulations and quality standards and provides linkages to sources of further details.
CAOBISCO, ECA and FCC share the objective of working towards more sustainable cocoa which complies with such requirements for consumer, manufacturer and farmer benefit. The new guide is based on the BCCCA publication Cocoa Beans: Chocolate Manufacturers' Quality Requirements 4th Ed (1996).
The 2016 version has been fully revised and updated by Michelle End and Robin Dand, with a contribution from Darin Sukha and Ed Seguine, under the guidance of experts from the joint group.
The publication is available and can be downloaded in English, French, and Spanish versions.