Cocoa industry takes pragmatic approach to quality and flavour assessment

摘要

The World Cocoa Conference in theDominican Republic was notableI for the emphasis placed on cocoa quality and on fine flavour cocoa, and for efforts that are being made to develop a harmonized international standard for quality. Speaking at the conference in Bavaro, which took towards the end of May 2016, Dr DarinSukha, a food technologist who is a research fellow at the Cocoa Research Centre at the University of the West Indies, provided an update on an industry-wide project that intends to develop a new standard for quality.