Understanding cacao quality is essential for creating value at origin.
The Cacao Origins Training Programme, implemented by Cacao of Excellence in collaboration with the Città del Cioccolato, is a three-day intensive training designed for cacao producers and producer organisations to deepen their understanding of quality, flavour, and market opportunities through a practical, hands-on learning experience.
The programme is intended for producers, cooperative leaders and technicians, quality managers, post-harvest specialists, extension officers, and other stakeholders involved in cacao production, quality control, processing, or commercialisation.
Hosted at the Cacao of Excellence Laboratory within the Città del Cioccolato in Perugia, Italy, the training combines sensory evaluation, physical quality assessment, theory on flavour development, and market insights, helping participants strengthen their ability to understand, improve, and communicate cacao quality.
The training, delivered through several sessions, takes place during Eurochocolate, one of Europe’s leading cacao and chocolate events, held in the centre of Perugia. This unique setting allows participants to complement technical learning with exposure to the wider cacao and chocolate sector. By experiencing the event alongside the training, participants gain insight into the products, trends, and market perspectives that influence the European chocolate industry.
What will participants learn?
Participants will explore the key factors that influence cacao quality, from genetics and post-harvest practices to processing and flavour expression.
Through guided tastings, laboratory exercises, and interactive discussions, they will gain practical experience in:
Sensory evaluation and flavour profiling
Physical quality assessment
Processing and flavour development
Buyer expectations and differentiated cacao markets
Expected outcomes
By the end of the training, participants will:
Better understand the factors influencing cacao flavour
Gain practical experience in sensory evaluation
Identify common quality issues and their causes
Understand expectations of quality-focused buyers
Develop a broader vision of how quality differentiation creates value for producers and origins
Be equipped to develop quality improvement strategies
How to participate
Dates
The 3-day training programme will be offered in four separate sessions:
- 11–13 November 2026
- 16–18 November 2026
- 19–21 November 2026
- 23–25 November 2026
Languages
English, French, and Spanish
Participation fee
€420 per participant
The fee includes: Cacao of Excellence training programme, practical laboratory activities, guided tastings, visit to the Perugina factory.
Travel, accommodation, catering, and other logistical costs are not included.
Registration deadline
30 September 2026
