Cocoa Bean Sample Feedback Report

Cocoa of Excellence Programme & 2017 Edition of the International Cocoa Awards

Cocoa of Excellence Sample Code: «code17»

Date of report : «Date»

The content on this site is licensed under a Creative Commons Attribution-Non Commercial 4.0 International. To see a copy of the license visit: http://creativecommons.org/licenses/by-nc/4.0/. BACKGROUND The Cocoa of Excellence (CoEx) Programme is the entry point for cocoa producers to participate in the International Cocoa Awards, a global competition recognizing the work of cocoa farmers and celebrating the diversity of cocoa flavours globally. The Cocoa of Excellence Programme, coordinated by Bioversity International, is jointly organized with Event International in partnership with Guittard Chocolate, Seguine Cacao Cocoa and Chocolate Advisors, Barry Callebaut, Puratos and with sponsorship from the European Cocoa Association (ECA), CAOBISCO, The Federation of Cocoa Commerce (FCC), Nestlé, the Lutheran World Relief (LWR), Mars UK, and with in-kind contributions from the Cocoa Research Centre of the University of the West Indies (CRC/UWI), Valrhona, Weiss Chocolate and CocoaTown. The Cocoa of Excellence Programme aims to promote and provide global recognition to farmers producing high-quality cocoa. It does this through recognizing, valuing and preserving cocoa diversity by providing global recognition of high quality cocoa. Cocoa producing countries were invited to send a minimum of 5 Kg of well-prepared fermented and dried cocoa bean samples representing the genetic and geographic origins of their regions, through their respective National Organizing Committee before the 28th of February 2017. Technical guidelines were provided including all information requested to participate in the 2017 Edition. All cocoa samples were evaluated for physical and sensory properties. Those accepted were processed into cocoa liquor and untempered chocolate and evaluated (blind tasting) by a panel of international experts in sensory evaluation (the Cocoa of Excellence Technical Committee). The best 50 high quality samples, representing the different cocoa producing regions globally, are processed into tempered chocolate and evaluated blindly by a larger panel of 41 sensory evaluation experts including professional chocolate manufacturers and traders and nominated for the International Cocoa Awards. The International Cocoa Awards were selected and celebrated at the Salon du Chocolat in Paris on the 30th of October 2017. Key figures for the 2017 Edition are: • 40 producing countries participated • 166 bean samples received and physical and sensory qualities analysed • 162 bean samples accepted and processed into liquor and untempered chocolate for further evaluation • 50 high quality cocoa samples selected and processed into tempered and moulded chocolate • 41 sensory evaluation experts blindly evaluated the 50 chocolate samples • 18 samples were attributed the International Cocoa Award This report aims at providing feedback to the cocoa bean producer on the quality and evaluation of each sample. Providing individual feedback on each of the 166 bean samples received is a critical part of the Cocoa of Excellence Programme - an opportunity to understand and improve quality at the cocoa producers’ level. This activity is strongly supported by all of the Cocoa of Excellence Programme partners and sponsors. For more information, visit the Cocoa of Excellence website at: www.cocoaofexcellence.org

Country: «Country» CoEx Code: «code171» Producer: «Producer_» Dominating genetic origin (as given by producer) : «Dominating_Genetic_Origin» Contact person: «Contact_Person_» Phone: «Phone» «Phone1» «Phone2» E-mail: «EMail_» «Email_1» Address: «Address_» «Town_» «District_» «Region_» «Country» SAMPLE SENDER Name: «Contact_» Phone: «Phone_» «Phone_1» «Phone_2» Organization: «Organization_» E-mail: «Email_2» «Email_3» NATIONAL ORGANIZATION COMMITTEE «NOC»

The content on this site is licensed under a Creative Commons Attribution-Non Commercial 4.0 International. To see a copy of the license visit: http://creativecommons.org/licenses/by-nc/4.0/ . RESULTS OF COCOA BEANS EVALUATION Table 2. Physical Evaluation WHOLE UNROASTED BEANS Descriptor Result Bean count [number of beans in 100g] «Bean_Count_100gm» Average weight per bean [g] «Average_Bean_Weight_gmbean» Bean moisture content – see Note 1 [%] «Raw_Bean_Moisture_DickeyJohn_miniGACpl» Cleaning Loss – see Note 2 [%] «Cleaning_Loss_gm» External bean aroma «Raw_bean_aroma» External bean appearance «External_Bean_Appearance» CUT TEST – see Note 3 Descriptor Result Slate - grey beans [%] «Slate_» Purple - violet beans [%] «Purple_Violet_» Part purple - part violet beans [%] «Part_Purple_» Light brown beans [%] «Light_Brown_» Brown beans (medium brown) [%] «Brown_» Dark brown beans [%] «Dark_Brown_» White - ivory - tan beans [%] «White_Ivory_» Mouldy beans [%] «Mouldy_» Internal infestation (insects or frass) [%] «Infested_» Cut test aroma «Cut_Test_Aroma» Cut test appearance «Cut_Test__Observations» INTERNAL COTYLEDON FISSURING – see Note 4 Descriptor Result Fissuring Grade 1 [%] «Fissuring_1_» Fissuring Grade 2 [%] «Fissuring_2_» Fissuring Grade 3 [%] «Fissuring_3_» Fissuring Grade 4 [%] «Fissuring_4_» COMPOSITION Descriptor Result Cocoa Butter Content [%] «Fat_content_»

Link to Cut Test Photos for download - specific to this sample only: «Bean_and_Cut_Test_Photo_files_Link»

1. Moisture is measured in Dickey-John mini-GAC plus, 121003 Cocoa Bean (6-23%) calibration. 2. Cleaning loss is determined by gross weighing the starting beans. The beans are then cleaned over a ¼ inch mess screen to remove all broken pieces, loose shell, flat and shriveled beans, broken beans (more than 30% lost mass), clusters, and all non-bean material. Beans are then net weighed. 3. Cut test may not sum to 100% as when a bean is not cut or disintegrates on cutting. Judgment is required in interpreting cut tests. The notion that a cut test must be “X%” or the fermentation is not done correctly is incorrect. The cut test criteria is first established by observing the flavour profile then identifying the cut profile associated with the desired resulting flavour of the beans. It is an indicative reference only - not a predictive criteria. 4. Internal cotyledon fissuring is a published alternative view of the fermentation of the beans. Publications have been in a series of US patents linking fissuring to cocoa flavanol content. Internal Bean Fissuring US Patent 6582747B2, June 24, 2003 is in Annex 1. 5. For further information about the physical evaluations, see the ECA/CAOBISCO/FCC “Cocoa Beans: A Guide to Chocolate & Cocoa Industry Quality Requirements” available in English, Spanish and French: http://cocoaquality.eu/

Physical Evaluation

IMPORTANT NOTES ON THE COCOA SAMPLE:

This sample was rejected after the physical and sensory quality analysis of the beans due to defects described in Table 2. Therefore the sample was not processed further and the report does not include sensory evaluation of liquor nor chocolate. However, it includes a note on the reasons for rejecting the sample and in some cases recommendations to improve the quality:

• «REJECTED» • «Feedback_Comment_on_Post_Harvest_Process»

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Descriptor Result Temperature and time [°C x min] «CoEx_Roasting_Conditions_time_from_2_» Yield [%] «Yield__Net_Wt_WinnowedPicked__Weight»

NOTES ON ROASTING:

1. Roasting performed in Binder FD53 forced draft convection oven, equilibrated to target temperature. Beans one layer deep, 400 g per tray on wire mesh lined tray (¼ inch mesh, 85%+ open area). Two trays centered on fan. Timing from -2°C below set point.

2. Roasting Conditions: The primary roast selected is based on both the information provided by the sample submitter on the genetic background combined with information from the cut test and physical quality analysis (appearance, fissuring, and aroma of the cut beans, humidity and bean size).

3. Yield measures the conversion of raw, cleaned beans to picked over, shell free nibs. Following roasting, beans are cracked and winnowed. Following winnowing, nibs are handpicked to remove the last of the shell, both free shell and stuck (stuck to a piece of nib) shell. This yields a very pure stream of nibs for maximum flavour expression.

Chocolate Recipe

Ingredients Content Nibs 61% Cocoa butter - deodorised 5% Sugar 33.65% Soya lecithin 0.35% Total 100%

Additional information on chocolate Ratio Cocoa Mass (nibs) / sugar 1.81 Chocolate fineness 14 - 18 μ

The content on this site is licensed under a Creative Commons Attribution-Non Commercial 4.0 International. To see a copy of the license visit: http://creativecommons.org/licenses/by-nc/4.0/ . Cocoa Liquor Sensory Evaluation For the cocoa liquor sensory evaluation, the values for the intensity of the attributes are defined in Annex 2: Glossary of terms for flavour evaluation. Table 3. Cocoa Liquor Flavour Profile

Attribute Intensity

Cocoa «Cocoa» «Bitterness Bitterness » «Astringen Astringency cy» Acidity «Acidity»

Sweet «Sweet» «Fresh_Fru Fresh Fruits its» Browned «Browned_ Fruits Fruits» Floral «Floral»

Spicy «Spicy»

Woody «Woody»

Nutty «Nutty»

Roasted «Roasted» Global «Global_Qu Quality ality»

Table 4. Cocoa Liquor Off-flavours Attribute Intensity Dirty / Dusty «Dirty__Dusty» Meaty / Animal «Meaty__Animal» Over Fermented / Putrid «Over_Fermented__Putrid» Smoky «Smoky» Mouldy «Mouldy» Other Off Flavour «Other_Off_Flavour» «Liquor_Off_Flavour_description_1» «Liquor_Off_Flavour_description_2» Other Off Flavour Description «Liquor_Off_Flavour_description_3» «Liquor_Off_Flavour_description_4»

• «Liquor_Flavour_comment_1» • «Liquor_Flavour_comment_2» • «Liquor_Flavour_comment_3» • «Liquor_Flavour_comment_4» • «Liquor_Flavour_comment_5»

IMPORTANT NOTES ON THE COCOA SAMPLE:

This sample was not selected as part of the best 50 samples to be processed into chocolate. Therefore this reports does not include results of sensory evaluation of the chocolate. However, it includes the following specific summary indicating areas that could improve the quality when necessary:

• «Feedback_Comment_on_Post_Harvest_Proces1»

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The content on this site is licensed under a Creative Commons Attribution-Non Commercial 4.0 International. To see a copy of the license visit: http://creativecommons.org/licenses/by-nc/4.0/ . Chocolate Sensory Evaluation For the chocolate recipe – see page 5. For the cocoa liquor sensory evaluation, the values for the intensity of the attributes are defined in Annex 2: Glossary of terms for flavour evaluation. Table 5. Chocolate Flavour Profile

Attribute Intensity

Cocoa «Cocoa1» «Bitterness Bitterness 1» «Astringen Astringency cy1» Acidity «Acidity1»

Sweet «Sweet1» «Fresh_Fru Fresh Fruits its1» Browned «Browned_ Fruits Fruits1» Floral «Floral1»

Spicy «Spicy1»

Woody «Woody1»

Nutty «Nutty1» «Roasted1 Roasted » Global «Global_Qu Quality ality1»

Table 6. Chocolate Off-flavours Attribute Intensity Dirty / Dusty «Dirty__Dusty1» Meaty / Animal «Meaty__Animal1» Over Fermented / Putrid «Over_Fermented__Putrid1» Smoky «Smoky1» Mouldy «Mouldy1» Other Off Flavour «Other_Off_Flavour1» «Chocolate_Off_Flavour_description_1» Other Off Flavour Description «Chocolate_Off_Flavour_description_2»

• «Chocolate_Flavour_comment_1» • «Chocolate_Flavour_comment_2» • «Chocolate_Flavour_comment_3» • «Chocolate_Flavour_comment_4» • «Chocolate_Flavour_comment_5» • «Chocolate_Flavour_comment_6»

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This sample was awarded an International Cocoa Award (ICA) during the ceremony held during the Salon du Chocolat, in Paris on the 30 th of October 2017.

The ICA was presented by «Person_Presenting»- «Job_Position» at «Company» and below is the speech:

“«Text»”

For photos of the event, consult the website: www.cocoaofexcellence.org .

The content on this site is licensed under a Creative Commons Attribution-Non Commercial 4.0 International. To see a copy of the license visit: http://creativecommons.org/licenses/by-nc/4.0/ .