The CAOBISCO, ECA and FCC Joint Cocoa Quality and Productivity research group has launched a new publication, ‘Cocoa Beans: Chocolate & Cocoa Industry Quality Requirements,’ and a website to help improve cocoa quality, including food safety aspects, by making relevant information more accessible. The publication was launched this week at the World Cocoa Conference in the Dominican Republic. It brings together key information from a range of publications covering aspects of cocoa farming and post-harvest practices, food safety regulations and quality standards and provides linkages to sources of further details.
CAOBISCO, ECA and FCC say they share the objective of working towards more sustainable cocoa which complies with such requirements for consumer, manufacturer and farmer benefit. The new guide is based on the BCCCA publication ‘Cocoa Beans: Chocolate Manufacturers’ Quality Requirements’ 4th Ed (1996). The 2016 version has been fully revised and updated by Michelle End and Robin Dand, with a contribution from Darin Sukha and Ed Seguine, under the guidance of experts from the joint group.