Coex 2019 Feedback Report Template

Feedback Report

On the cocoa bean sample submitted to the Cocoa of Excellence Programme and the 2019 Edition of the International Cocoa Awards

Date of Report: CoEx Sample Code: Country: Region: Producer:

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/. CoEx Sample Code : Country : Producer : «Full_Name_of_Sample_Producer_Name__Org» Region :

Background The Cocoa of Excellence 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 is coordinated by Bioversity International and jointly organized with Salon du Chocolat in partnership with Guittard Chocolate, Seguine Cacao Cocoa and Chocolate Advisors, Barry Callebaut, Puratos, the Cocoa Research Centre of the University of the West Indies (CRC/UWI), Valrhona, and with contribution in-kind of CocoaTown. The Cocoa of Excellence Programme recognizes and values the work of cocoa producers by providing a global recognition to producers of high-quality cocoa and celebrating the diversity of flavours from the different origins of the world. It offers market opportunities and provides incentives to safeguard cocoa diversity for the benefits of the entire value chain, from the farming communities to the consumers. Cocoa-producing countries were invited to submit samples of 5kg of well-prepared fermented and dried cocoa bean representing the genetic and geographic origins of their regions, through their respective National Organizing Committee (NOC) by 28 February 2019. Technical guidelines were provided including all information requested to participate in the 2019 Edition. All cocoa samples were assigned a blind code upon reception and evaluated for physical and sensory qualities. Those accepted were processed into cocoa liquor and evaluated blindly by the Cocoa of Excellence Technical Committee members, a panel of international experts in sensory evaluation. The best 50 samples, representing the different cocoa-producing regions, were selected and processed into chocolate, tempered and moulded. These best 50 samples were then evaluated blindly by the Technical Committee and a larger panel of experts and professional chocolate makers. Of this blind evaluation, 20 International Cocoa Awards were selected and celebrated at the Salon du Chocolat in Paris on 30 October 2019. Key figures for the 2019 Edition are:  55 producing countries participated  223 cocoa bean samples received with physical and sensory qualities analysed  221 cocoa bean samples accepted and processed into liquor for sensory evaluation  50 high quality cocoa samples selected and processed into tempered and moulded chocolate  35 experts and professional chocolate makers evaluated blindly the best 50 chocolate samples  20 International Cocoa Awards were celebrated for this 2019 Edition

This report aims to provide feedback to each cocoa bean producer about the quality of the sample submitted. Providing individual feedback is a critical part of the Cocoa of Excellence Programme - an opportunity to understand the results of the evaluation of the sample and in some cases, improve quality for future production. For questions on this feedback report, please contact the Cocoa of Excellence Programme Coordinator: Brigitte Laliberte, Bioversity International, at [email protected] For more information, visit the Cocoa of Excellence website at: www.cocoaofexcellence.org

I. Information on the producer

A. Producer - Contact details Full name Type Contact person Phone E-mail Location of the Farm Address Town District Region Country GPS coordinates B. Sample sender – Contact details Name Organization Phone E-mail C. National Organization Committee (NOC)

D. Shipment history of bean samples Date of reception – at Bioversity International, Montpellier, France Date of reception – at Seguine Cacao, Cocoa and Chocolate Advisors, California, USA for physical quality assessment and processing into liquor/chocolate

II. Information on the cocoa beans as provided by the sample producer

A. Genetic origin and sample type Dominating genetic origin Local name of cocoa variety Type of sample

(commercial / experimental) If commercial, estimated production

volume (tonnes/year) If experimental, specific type Total weight of sample (g) B. Fermentation Method used Specific type Date Duration (days) Number of turns Total weight of fermentation mass (kg) C. Drying Method used Specific type Date Duration (days) Thickness of the drying bean layer (cm) D. Storage conditions Temperature (°C) Relative Humidity (%) Pest control during storage

III. Physical quality evaluation results

A. Whole unroasted beans External bean aroma External bean appearance Bean count (/100g) – see Note 1 Average weight per bean (g) Cleaning loss (%) – see Note 2 Moisture content (%) – see Note 3 B. Cut beans – see Note 4 Link to cut test photos Cut test aroma Cut test appearance % purple / violet % light brown % mouldy % partly purple % medium brown % slaty % white / ivory / tan % dark brown % internally infested C. Internal bean fissuring – see Note 5 Fissuring grade 1 [%] Fissuring grade 2 [%] Fissuring grade 3 [%] Fissuring grade 4 [%] D. Roasting conditions for processing into liquor – see Note 6 and Note 7 Temperature (°C) Time (minutes) Nibs’ yield (%) – see Note 8 E. Liquor characteristics Cocoa butter content (%) Liquor fineness (µm)

IV. Cocoa liquor sensory evaluation – See Note 9

A. Attribute intensity (0-10) – see Annex 3 Cocoa Bitterness Astringency Acidity Sweet Fresh Fruit Browned Fruit Floral Spice Woody Nutty Roast Degree Global Quality B. Off-flavours (0-10) Dirty/Dusty Musty Mouldy Meaty/Animal/Leather Over-fermented/Rotten fruit Putrid/Manure Smoky Others C. Comments on flavour

D. Comments on post-harvest

V. Chocolate sensory evaluation – See Note 10

A. Chocolate recipe and characteristics % Nibs 61.00 % Cocoa butter, deodorised 5.00 % Sugar (sugar cane) 33.65 % Soya lecithin 0.35 Ratio of cocoa mass (nibs) to sugar 1.81 Chocolate fineness (µm) 14 – 18

B. Attribute intensity (0-10) – see Annex 3 Cocoa Bitterness Astringency Acidity Sweet Fresh Fruit Browned Fruit Floral Spice Woody Nutty Roast Degree Global Quality C. Off-flavours (0-10)

Off-flavours D. Comments on flavour

VI. International Cocoa Award (ICA)

This sample, with the CoEx Code ( /19) received an International Cocoa Award (ICA) conferred on 30 October 2019, during the ceremony at the Salon du Chocolat, Paris, France.

- at - presented the ICA, and said the following words:

For photos of the celebrations in Paris 30 October 2019, consult the website: www.cocoaofexcellence.org

Annex 1. Notes 1. Bean size classifications according to bean count ranges as defined by ISO 2451:2014: Standard beans (<100), medium beans (101-110), small beans (111-120), and very small beans (>120). 2. Cleaning loss is the total loss in the bean sample mass from the removal of small (sieving) and big (such as stones, screws, flat beans, bean clusters) particles. Detailed procedure on determining the cleaning loss can be found in the International Standards for the Assessment of Cocoa Quality and Flavour – Protocol for Measuring Cleaning Loss and Cocoa Bean Count, which is available in the website, www.cocoaqualitystandards.org. 3. Moisture was measured using the Dickey-John mini-GAC plus, 121003 Cocoa Bean (6-23%) calibration. As mentioned in the “Elements of harmonized international standards for cocoa quality and flavour assessment,” the optimal range (medium level) of moisture content is 6.5-7.5%; below 6% (low level), bean breakage is high, and above 8% (high level), the risk of mould growth is high (Sukha DA, 2017). Detailed procedure on determining the moisture content can be found in the International Standards for the Assessment of Cocoa Quality and Flavour – Protocol for Measuring Moisture Content of Cocoa Beans, which is available in the website, www.cocoaqualitystandards.org. 4. Cut test is a method used to assess bean quality based on visual (colour, internal fissuring, and presence of defects) and odour (aroma of cut beans) observations. 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 criterion 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 and not a predictive criterion. The cocoa cut test chart (Annex 2) was used as reference for evaluating the cut beans. Detailed procedure on how to carry the cut test can be found in the International Standards for the Assessment of Cocoa Quality and Flavour – Protocol for External Analysis and Cut Test for Cocoa Beans, which is available in the website, www.cocoaqualitystandards.org. 5. Internal bean 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 presented in Annex 2. 6. Roasting was performed in a Binder FD56 forced draft convection oven, equilibrated to target temperature. Beans (400g) placed on a wire mesh-lined tray (0.6-cm mesh, 85%+ open area) were roasted one layer deep following the procedure described in the International Standards for the Assessment of Cocoa Quality and Flavour – Protocol for Roasting Cocoa Beans, available here: www.cocoaqualitystandards.org. 7. Roasting Conditions: The basic roasting conditions selected were 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, moisture content and bean size). Information on bean moisture content and bean count were used to adjust the basic roasting conditions initially identified. 8. Yield measures the conversion of raw, cleaned beans to picked over, shell-free nibs. Following roasting, beans were cracked and winnowed. Following winnowing, nibs were handpicked to remove the last of the shell, both free shell and stuck (to a piece of nib) shell. This yields a very pure stream of nibs for maximum flavour expression. The yield is the percentage of nib weight / bean weight x 100. 9. Cocoa liquor sensory evaluation was carried out by the 7 members of the CoEx Technical Committee (TC) on all accepted bean samples. The Glossary of Terms for cocoa bean flavour evaluation as liquor (Annex 3), forms and guidelines are available here: www.cocoaofexcellence.org/info-and-resources. The CoEx TC members information: www.cocoaofexcellence.org/coex-programme-technical-committee2019. 10. Chocolate sensory evaluation was carried by the CoEx TC and broad panel of professionals the best 50 cocoa bean samples processed into chocolate. The Glossary of Terms for cocoa bean flavour evaluation as chocolate (Annex 3), forms and guidelines are available here: www.cocoaofexcellence.org/info-and- resources.

Annex 2. Cut test references – cocoa cut test chart (left) and cocoa bean fissuring chart (right)

Reference: Sukha, D.A, Rohsius, C (2004) Cocoa Cut test chart. Technical Guide. Reference: Myers, M. E., Nwozu, C. V., Whitacre, E. J., & Hammerstone, Jr., J. F. The University of the West Indies, Cocoa Research Centre and University of (2003) United States of America Patent No. US 6,582,747 B2. [Online] Available Hamburg, Bio Centre Klein Flottbek. from: https://patentimages.storage.googleapis.com/03/12/90/ddc53bc263dbf8/US65 82747.pdf [Accessed 24 July 2018]

Annex 3. Cocoa of Excellence Programme Glossary of Terms

Cocoa of Excellence (CoEx) Programme: Glossary of terms for cocoa bean flavour evaluation as liquor and chocolate Developed by the CoEx Technical Committee Version 9 September 2019

Attribute Intensity Scale Meaning 0 Absent 1 Just a trace and may not be found if tasted again 2 Present in the sample but at low intensity 3 to 5 Clearly characterizing the sample 6 to 8 Dominant characterization of the sample 9 to 10 Maximum. Over powers some other flavour notes in the sample

Note on the use of the term flavour: refers to the complex combination of aromas, tastes and other sensations perceived during tasting. Note on examples of origins typical of intensity level  These examples are for illustrative purposes only and they are not meant to be exclusive of any origins/types.  Specific lots of individual origins can differ dramatically from these frequently encountered values.  Currently available, widely traded and traditionally known origins and may be reviewed in future editions.

Examples of origins typical of intensity Descriptor Description level  0 - 2: Absent - low intensity - Under- fermented cocoa, ancient Criollos  3 - 5: Clearly characterising the sample - Appropriately fermented “Nacional” and Papua New Guinean lots Typical flavour of roasted cocoa beans that are well Cocoa 6 - 8: Dominant character - fermented, dried, free of defects.  Appropriately fermented cocoa and some West African and some Dominican Republican Hispaniolan lots  9 - 10: Strong intensity - Some West African lots Perception of acidity intensity is particular dependent on the amount of sample in the mouth.  0 - 2: Absent - low intensity - Some Total acidity is the sum of the following individual acidities: well-prepared West African lots  Acid - Fruit: citric or other fruit acids  3 - 5: Clearly characterising the sample - Some Ecuadorian, Peruvian  Acid - Acetic: vinegar (it can be smelled in the Acidity and Central American lots sample)  6 - 8: Dominant character - Some  Acid - Lactic: typically occurring in sour milk and Dominican Republican Hispaniolan, yogurt Papua New Guinean and Malaysian  Acid - Mineral and Butyric: harsh metallic tasting lots (mineral) and rancid butter (butyric)  1 - 2: Low intensity - Some ancient Criollos Perception of bitterness intensity is particular dependent on  3 - 5: Clearly characterising the the amount of sample in the mouth. sample - normal intensity - Well- Bitterness Typically perceived in caffeine, coffee, kola nut, some prepared West African lots beers and grapefruits.  6 - 8: Dominant character - high intensity - severely under and unfermented cocoa

Examples of origins typical of intensity Descriptor Description level  1 - 2: Low intensity - Some ancient Criollos Perception of astringency intensity is particular dependent  3 - 5: Clearly characterizing the on the amount of sample in the mouth. sample - normal intensity for most Could be perceived in 2 ways: cocoa  Mouth-drying effect, sharp, perceived between tongue  6 - 8: High intensity Astringency and palate and /or at the back of the front teeth and  9 - 10: Extreme intensity inside lips and gums - typical of raw nut skins and green banana skins. Notes:  Velvety sensation on the sides of mouth and tongue.  Velvety - typical of appropriately Typical of tannins in some wines or beers. fermented “nacional”  Sharp - mouth drying - typical of under-fermented cacao Total Fresh Fruit is composed of the following:  0 - 2: Absent - low intensity - many  Fruit - Berry: red or black currant, strawberry, West African lots raspberry, blackberry, acai berry  3 - 5: Clearly characterising the  Fruit - Citrus: orange, lemon, lime, grapefruit or sample - Some Central and South generic sensation of citrus-like fruit American, well fermented Asia and Fresh Fruit  Fruit - Dark: cherry, plum Pacific country lots  Fruit - Yellow / Orange / White flesh: apricot, peach,  6 - 7: Dominant character - pear or banana Madagascar, some Central and  Fruit - Tropical: passion fruit, pineapple, mango or South American country lots, some soursop Papua New Guinean lots Total Browned Fruit is composed of the following:  0 - 2: Absent - low intensity - many West African lots  Fruit - Dried: dried apricot, banana, yellow raisin, fig, 3 - 5: Clearly characterising the that has undergone an unsulphured drying process  sample -fully fermented Indonesian Browned Fruit  Fruit - Brown: dark raisin, dates, prune and some Caribbean country lots  Fruit - Over ripe: No longer fresh but severely over-  6 - 8: Dominant character: some ripe fruit, turning brown inside and outside, as a step Papua New Guinean and some towards over-fermentation. Caribbean country lots Total Floral is composed of the following:  Floral - Grassy / Green vegetal / Herbal: o Grassy - freshly cut grass, young green leaves o Green vegetal - crushed mature leaves  0 - 2: Absent - low intensity - West o Herbal - hay, straw or herbal / dried green, African lots herbs like thyme and rosemary  3 - 5: Clearly characterising the  Floral - Earthy / Mushroom / Moss / Woodsy: sample - appropriately fermented o Earthy - smell of dampness rising from soil Floral “Nacional” and some Caribbean after rain country lots o Mushroom - smell of fresh mushrooms  6 - 8: Dominant character - some o Moss - damp moss often associated with earthy Caribbean country lots and some Peruvian lots o Woodsy - leaves and wood on a forest floor  Floral - Orange blossom: specifically orange blossom flavour  Floral - Flowers: jasmine, honeysuckle, rose, lilac, lilies, etc Total Woody is composed of the following:  Wood - Light wood: freshly cut cocoa wood, white  0 - 2: Absent - low intensity pine wood, maple wood, ice cream/popsicle wooden Woody  3 - 5: Clearly characterising the stick sample - some “Nacional” and many  Wood - Dark wood: oak, walnut, teak, mahogany West African lots  Wood - Resin: pitch of pine or other resinous wood

Examples of origins typical of intensity Descriptor Description level Total Spice is composed of the following:  0 - 2: Absent - low intensity - in most origins  Spice - Spices: dried coconut, nutmeg, cinnamon, Spice cloves, liquorice, tonka, vanilla, black pepper  3 - 5: Clearly characterising the sample - in some West African,  Spice - Tobacco: dried tobacco leaves Central and South American and  Spice - Savoury / Umami: sodium glutamate, umami Caribbean country lots Total Nutty is composed of the following:  0 - 2: Absent - low intensity - in most  Nutty - Nut flesh: the edible kernel of a light roasted origins nut - hazelnut, macadamia, pecan, walnut, cashew, 3 - 5: Clearly characterising the Nutty almond, brazil nut  sample - some Central and South  Nutty - Nut skins: the flavour of lightly roasted nut American and Caribbean countries’ skins - hazelnut, macadamia, pecan, walnut, cashew, lots and ancient Criollos almond, brazil nut  0 - 2: Absent - low intensity - in most origins Sweet - White sugar, browned sugar, panela, caramel: 3 - 5: Clearly characterising the Sweet a characteristic sweet flavour from a range of white refined  sample - some Central and South sugar to unrefined caramelized cane juice. American and Caribbean countries’ lots and ancient Criollos Roast Degree: A measure of the extent of the roasting the  2 - 3: Low roast beans  4 - 6: Medium Roast Roast Degree Significant under or over roasting alters many of the  7: High roast attribute values.  8 - 10: Levels of burnt/over-roasted Off-Flavours are any unpleasant characters from the following:  Dirty / Dusty: not related to texture but an off-flavour  Musty: stale, damp, mildew, decaying  Mouldy: characteristic of mould growth  Meaty / Animal / Leather:  0: Absent - clean, well fermented, Meaty - cured meat, ham, rendered fat o dried and stored cocoa beans o Animal - dirty animal / farmyard Off Flavours  1 - 2: Low intensity o Leather - used old leather  3 +: Clearly characterising the  Over-fermented / Rotten fruit: decomposing fruit sample as a defect  Putrid / Manure: o Putrid - wet decomposing vegetative matter o Manure - farmyard animal manure  Smoky: contamination from the smoke (any kind)  Other Off-Flavour: rancid, diesel, oil fumes, petroleum, tar, paint, tyres, chemicals, etc.  0 = means a serious and The Global Quality score reflects the overall impression of overwhelming flaw is present. This is the: not a “veto” but is a clear statement  expressed flavour potential of the quality - or in this case lack Global Quality  uniqueness of the sample thereof.  balance of flavour and cleanliness of the finish  More than 7 - No off-flavour must be It celebrates the expression of genetics and terroir diversity present. Bitterness and astringency through the farmer's knowhow. must be balanced and fall within a moderate or normal range. Comments on flavours for the Field for key words related to the description of the flavour Text field cocoa that is perceived and feedback to the producers producer Comments on Field for key words that describe samples with a Global Global Quality Quality score of ≥7 (Uniqueness, Complexity, Harmony / Text field for the cocoa Balance, Clarity / Clean / Bright, Acidity Quality, producer Astringency Quality, Bitterness Quality, Finish / Aftertaste)

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