Fine Cacao and Chocolate Institute
Fine Cacao and Chocolate Institute
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Sensory evaluation of unroasted cacao beans as coarse powder [English]
This protocol* outlines the procedure for preparing and conducting sensory evaluation of unroasted cacao beans ground into a coarse powder. The primary objective is to perform an initial quality screening of fermented and dried but unroasted cacao bean samples, complementing the physical evaluation and aroma profile obtained from whole and cut beans. This evaluation helps identify defects, off-flavours, and other characteristics relevant to decision-making processes. Additionally, it provides an indicative flavour profile and overall quality assessment that can be expected once the beans are roasted and processed into cacao mass or chocolate.
The process can be conducted either in the field or a laboratory setting, with or without access to electricity, and by an individual assessor or a panel of assessors. This method serves as a complement to the sensory evaluation of cacao beans as mass or chocolate. It offers a quick and cost-effective tool for monitoring the quality and flavour potential of a small, uniform cacao bean sample at an early stage of the value chain, following harvest and post-harvest processes. It is important to note that the results obtained will be indicative and should be interpreted with caution, considering the representativeness of the tested sample (as explained in Chapter 5, 'Sampling bagged and bulk cacao beans'). It is also essential to recognise that flavour precursors develop during the roasting process, and the particle size of the powder can impact the release of flavour compounds.
*The content of this protocol was developed by the Fine Cacao and Chocolate Institute (FCCI) and reviewed by the members of the ISCQF Working Group.
Learn more from FCCI here:
www.chocolateinstitute.org/cacaoquality
Download the Guide for the Assessment of Cacao Quality and Flavour here:
www.cacaoofexcellence.org/info-resources/guide-for-the-assessment-of-cacao-quality-and-flavour
มุมมอง: 406

วีดีโอ

Évaluation sensorielle des fèves de cacao non torréfiées sous forme de poudre grossière [français]
มุมมอง 687 ชั่วโมงที่ผ่านมา
Le présent protocole* décrit la procédure de préparation et d'évaluation sensorielle des fèves de cacao non torréfiées réduites en poudre grossière. L'objectif principal est d'effectuer un premier contrôle de la qualité des échantillons de fèves de cacao fermentées et séchées mais non torréfiées, en complément de l'évaluation physique et du profil aromatique obtenus à partir des fèves entières ...
Evaluación sensorial de granos de cacao sin tostar como polvo grueso [español]
มุมมอง 1647 ชั่วโมงที่ผ่านมา
Este protocolo* describe el procedimiento para preparar y realizar la evaluación sensorial de granos de cacao sin tostar molidos hasta obtener un polvo grueso. El objetivo principal es realizar una primera selección de la calidad de las muestras de granos de cacao fermentados y secos, pero sin tostar, complementando la evaluación física y el perfil de aroma obtenidos de los granos enteros y cor...
WWF + FCCI Conversation Series: EUDR, featuring Michael Ekow Amoah of Cocobod
มุมมอง 77วันที่ผ่านมา
We cordially invite you to join us for the WWF FCCI Conversation Series: EUDR. Hear from Michael Ekow Amoah, Deputy Director of Research and Development for Ghana Cocoa Board, as he discusses his work in implementing the Ghana Cocoa Traceability System. In this interview, you'll learn about: - Steps Cocobod has taken to ensure that Ghana's cocoa exports become "EUDR ready" - Challenges and succ...
Webinar Launch of Global Cocoa Market Study and Dominican Republic Cocoa Supply Case Study
มุมมอง 2022 ปีที่แล้ว
Recording of a webinar by FCCI, USDA, IESC, and Gaia Cacao held on Wednesday, December 15, at 10 AM ET / 4 PM CET to launch the 2021 Global Cocoa Market Study and Dominican Supply Case Study. This virtual event is of interest to to all actors engaged in cocoa-chocolate science, industry, advocacy, and policy. These two studies, funded by USDA and conducted by Gaia Cacao, are part of the Exporti...
Session 15: FCCI Cacao Academy conversation series
มุมมอง 4384 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 15, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 15, subtitulado en inglés y español. Guests/invitados: FCCI Cacao Academy co-founders, Dr. Carla Martin and Alyssa Jade McDonald-Baertl For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farm...
Session 14: FCCI Cacao Academy conversation series
มุมมอง 1824 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 14, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 14, subtitulado en inglés y español. Guests/invitados: Patrick Dessources (CASELI) Dr. Luis Orozco Aguilar (MOCCA) For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farmer-peer-training/
Session 13: FCCI Cacao Academy conversation series
มุมมอง 1724 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 13, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 13, subtitulado en inglés y español. Guests/invitados: Dr. Laura Marie Edinger-Schons (University of Mannheim) Manuel Kreitmeir (Social Entrepreneurship BW) Plus the FCCI Cacao Academy volunteers! For more information, read our concept note: chocolateins...
Session 12: FCCI Cacao Academy conversation series
มุมมอง 2314 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 12, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 12, subtitulado en inglés y español. Guests/invitados: Brigitte Laliberté and Dolores Alvarado (Alliance of Bioversity International and CIAT-International Center for Tropical Agriculture; Cocoa of Excellence Programme; CGIAR) For more information, read ...
Session 11: FCCI Cacao Academy conversation series
มุมมอง 1384 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 11, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 11, subtitulado en inglés y español. Guests/invitados: B.T.s. Ariza (Indonesia Coffee and Cocoa Research Institute) Estela Duque and Ernesto Pantua Jr. (Kablon Family Farms) For more information, read our concept note: chocolateinstitute.org/blog/concept...
Session 10: FCCI Cacao Academy conversation series
มุมมอง 2254 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 10, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 10, subtitulado en inglés y español. Guests/invitados: Dr. Lykke E. Andersen, SDSN Bolivia Jaume Martorell Mir, 12Tree For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farmer-peer-training/...
Session 9: FCCI Cacao Academy conversation series
มุมมอง 1444 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 9, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 9, subtitulado en inglés y español. Guest/invitada: Dr. Nina Huntemann, EdX For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farmer-peer-training/ Para obtener más información, lea nuestra n...
Session 8: FCCI Cacao Academy conversation series
มุมมอง 1924 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 8, subtitled in English and Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 8, subtitulado en inglés y español. Guests/invitados: Oscar Gavanzo, agricultural engineer, Fedecacao For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farmer-peer-training/ Para obtener más ...
Session 7: FCCI Cacao Academy conversation series
มุมมอง 2484 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 7, subtitled in Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 7, subtitulado en español. Guests/invitados: Dr. Amanda Berlan, Reader in Business & Sustainability, De Montfort University Dr. Michael Odijie, Postdoctoral Research Fellow, University of Cambridge For more information, read our concept note: chocolateinstitute.org/b...
Session 6: FCCI Cacao Academy conversation series
มุมมอง 2244 ปีที่แล้ว
FCCI Cacao Academy conversation series, session 6, subtitled in Spanish. Serie de conversación de el FCCI Cacao Academy, episodio 6, subtitulado en español. Guest/invitada: Dr. Verina Ingram, Assistant Professor, Wageningen University & Research Centre For more information, read our concept note: chocolateinstitute.org/blog/concept-note-collaborative-digital-cacao-farmer-peer-training/ Para obt...
Session 5: FCCI Cacao Academy conversation series
มุมมอง 2524 ปีที่แล้ว
Session 5: FCCI Cacao Academy conversation series
Session 4: FCCI Cacao Academy conversation series
มุมมอง 2164 ปีที่แล้ว
Session 4: FCCI Cacao Academy conversation series
Session 3: FCCI Cacao Academy conversation series
มุมมอง 2754 ปีที่แล้ว
Session 3: FCCI Cacao Academy conversation series
Session 2: FCCI Cacao Academy conversation series
มุมมอง 3174 ปีที่แล้ว
Session 2: FCCI Cacao Academy conversation series
Session 1: FCCI Cacao Academy conversation series
มุมมอง 1K4 ปีที่แล้ว
Session 1: FCCI Cacao Academy conversation series
Survey: Impact of COVID-19 on pastry and chocolate professionals
มุมมอง 3134 ปีที่แล้ว
Survey: Impact of COVID-19 on pastry and chocolate professionals
Encuesta: COVID-19 impacto en profesionales de pastelería/chocolatería
มุมมอง 1904 ปีที่แล้ว
Encuesta: COVID-19 impacto en profesionales de pastelería/chocolatería
Encuesta relámpago: coronavirus y su impacto en las pequeñas empresas de chocolate
มุมมอง 1294 ปีที่แล้ว
Encuesta relámpago: coronavirus y su impacto en las pequeñas empresas de chocolate
Flash poll: impact of COVID-19 on cacao production and trade
มุมมอง 1.2K4 ปีที่แล้ว
Flash poll: impact of COVID-19 on cacao production and trade
Flash poll: Coronavirus and its impact on small chocolate businesses
มุมมอง 1.3K4 ปีที่แล้ว
Flash poll: Coronavirus and its impact on small chocolate businesses
Chocolate Conservatory 2019 - 8 French Chocolate + Looking Ahead to 2020
มุมมอง 764 ปีที่แล้ว
Chocolate Conservatory 2019 - 8 French Chocolate Looking Ahead to 2020
Chocolate Conservatory 2019 - 7 New Frontiers in Quality
มุมมอง 3644 ปีที่แล้ว
Chocolate Conservatory 2019 - 7 New Frontiers in Quality
Chocolate Conservatory 2019 - 6 Luxury and Taste
มุมมอง 1244 ปีที่แล้ว
Chocolate Conservatory 2019 - 6 Luxury and Taste
Chocolate Conservatory 2019 - 5 The Science of Flavor
มุมมอง 1564 ปีที่แล้ว
Chocolate Conservatory 2019 - 5 The Science of Flavor
Chocolate Conservatory 2019 - 3 Pricing Transparency and the Specialty Market
มุมมอง 934 ปีที่แล้ว
Chocolate Conservatory 2019 - 3 Pricing Transparency and the Specialty Market

ความคิดเห็น

  • @rafaecheve
    @rafaecheve 2 วันที่ผ่านมา

    Amazing contribution. Greetings from Tabasco México 🇲🇽

  • @nefinerf
    @nefinerf 2 วันที่ผ่านมา

    thanks!

  • @heydipazmino
    @heydipazmino 3 ปีที่แล้ว

    Thanks so much for sharing your knowledge and help to make cacao more sustainable.

  • @musagasterea
    @musagasterea 4 ปีที่แล้ว

    Excelente y generoso compartir de valioso conocimiento. Muchas gracias

  • @pedroramonreyespena8614
    @pedroramonreyespena8614 4 ปีที่แล้ว

    GOOD

  • @sarahbharath8409
    @sarahbharath8409 4 ปีที่แล้ว

    Yet another very worthwhile exchange. Thank you so very much to Dr. Luis Orozco and Patrick Dessources for sharing your respective experiences and that of the producers at your origins. So important for the rest of us to hear and build perspectives on. Much to unpack from all that the panel has shared here. Thanks to all!

  • @sarahbharath8409
    @sarahbharath8409 4 ปีที่แล้ว

    Extremely insightful. Thank you so very much for posting this. Lots here for all industry partners to further unpack and then act upon.

  • @sarahbharath8409
    @sarahbharath8409 4 ปีที่แล้ว

    Nothing but truths shared all around. Well done ladies. Thank you.

  • @michaelnwosu6084
    @michaelnwosu6084 4 ปีที่แล้ว

    Great connectedness from FCCI... doing marvellous work for a fine cocoa-chocolate future. I am interested in the Digital Training Materials (audios, videos, ppts), and in the Quality standardisation protocol.

  • @cartagenafaytong
    @cartagenafaytong 4 ปีที่แล้ว

    Yes, thanks! Saludos desde Ecuador.

  • @sarahbharath8409
    @sarahbharath8409 4 ปีที่แล้ว

    Absolutely on point for the issues raised. I am deeply grateful for the speakers you helped to showcase here, and for their honesty and shared knowledge coming from the work that they do, and for the profound interest that they have in their respective corners of the cocoa industry. Their comments resonated deeply with me and reinforces a lot of my thinking and action with farmers in the cacao space here in the Caribbean region. Thank you Carla, Alyssa and Lauren for creating and facilitating this platform and bringing crucial diverse voices to the very multi-layered conversation that is cacao.

  • @elmerpercychacavalentin3044
    @elmerpercychacavalentin3044 4 ปีที่แล้ว

    Muy interesante y didactico. Tocache-peru

  • @chriseldasaniataniala709
    @chriseldasaniataniala709 4 ปีที่แล้ว

    Thank you very much for this very informative video. Is this already published? I would love to cite your work. I am actually working on a research proposal closely related to this but with focus on how cross-sector partnerships between farmers and partner organizations here in the Philippines are able to foster resilience throughout this pandemic. Can I send you an email for some queries and advice related to my study? It would be a great help to me.

  • @analau555
    @analau555 4 ปีที่แล้ว

    Thank you Carla and all team of FCII. Such a good information you gave us.

  •  4 ปีที่แล้ว

    Thanks Carla for your sharing your findings! Cristiano

  • @carlospulgarin9162
    @carlospulgarin9162 4 ปีที่แล้ว

    THANKS CARLA! intéressante travaille pour sortir avec qq directrices stratégiques pour l'avenir!

  • @ernestopantuajr.5211
    @ernestopantuajr.5211 4 ปีที่แล้ว

    Thanks Carla for your sharing your findings on the poll your group initiated for Cacao farmers. It has help us understand more how this pandemic has affected the industry and us. Stay safe & more power!

  • @chazutalates
    @chazutalates 4 ปีที่แล้ว

    Sub titulos en español por favor; no entiendo nada.

  •  4 ปีที่แล้ว

    Vital insights - both on the data collected, as well as the interpretation aspects. Clear and quick feedback helpful to all those in chocolate right now. Thank you Carla and FCCI!

  • @komabarisa9939
    @komabarisa9939 4 ปีที่แล้ว

    hi Carla, thank you for sharing the flash poll, I was wondering if we could translate it into Japanese so that Japanese small chocolate businesses better and more efficiently understand the impact?

  • @martinmoore2468
    @martinmoore2468 5 ปีที่แล้ว

    I love chocolates!!!

  • @jaywaltmunson484
    @jaywaltmunson484 5 ปีที่แล้ว

    Is there sound on this video - maybe it's me? I'd love to be able to hear some of this and share with students.