“Cocoa Round Table“ coming up in Hamburg this June

 

The event is called “Cultivation, Fermentation, Quality – Where are we headed? Perspectives to 2020”. The four main topics focus on raw cocoa quality in relation to standards, ingredients, sensory aspects and the distinction between fine cocoa and consumer cocoa, cocoa fermentation with an emphasis on the control and development of specific sensory properties, contaminants and contaminant minimisation strategies, and cultivation systems and productivity with a focus on central criteria for future planting systems.

The event programme will additionally feature a podium discussion with the speakers addressing the central problems and issues related to cocoa and a poster exhibition presenting dissertation work currently going on at the research institutes. The forum is aimed at cocoa business players from the worlds of industry, trade and the sciences.