Quality Evaluation & Protocols

Since 2008, the Cacao of Excellence Programme has been analysing and revealing the flavour potential and diversity of cacao worldwide.

Through this work, the Programme has developed practical tools that bring structure, consistency, and transparency to the evaluation of cacao quality and flavour.

The Programme advances global understanding of cacao quality through a rigorous, science-based, and standardised approach. Central to this is the Guide for the Evaluation of Cacao Quality and Flavour, launched on 25 September 2023. Developed with experts from over 60 cacao-producing countries, the Guide provides a universal reference for assessing cacao, from post-harvest processing to sensory evaluation, ensuring greater consistency, transparency, and fairness in how quality is recognised across the sector.

Before the publication of this Guide, the cacao industry lacked a shared methodology for evaluating flavour and processing practices. The Guide fills this gap by offering a clear, step-by-step framework for assessing cacao. Its companion tools, the Flavour Wheeland the Glossary of Terms, help standardise flavour evaluation. The Flavour Wheel maps the broad spectrum of cacao flavours, from fruity and floral to nutty or earthy, while the Glossary defines each descriptor precisely, providing a shared sensory language for producers, chocolate makers, and researchers.

OUR TOOLS FOR CACAO QUALITY AND FLAVOUR EVALUATION

Guide for the Evaluation of Cacao Quality and Flavour

Cacao of Excellence protocols for bean analysis, cacao mass and chocolate production, and sensory evaluation.

Flavour Wheel

A quick and comprehensive overview of a shared vocabulary for flavour attributes and their sub-attributes.

Glossary of Terms

A collection of terms with definitions of flavour attributes and sub-attributes.

Using these standardised protocols, cacao samples are treated under identical, controlled conditions, including cleaning, roasting, winnowing, grinding, and tempering, allowing the true flavour potential and diversity of each origin to emerge without processing bias.

This methodology benefits the entire cacao value chain:

Producers gain objective recognition and fairer opportunities based on measurable quality.

Industry professionals access reliable, data-driven insights into flavour potential and sourcing.

Researchers and institutions contribute to a shared global database that supports benchmarking, innovation, and continuous improvement in cacao quality.

Flavour evaluation is an essential part of improving cacao quality. It provides producers with feedback to refine their practices, supports consistent quality standards, and helps connect origins, chocolate makers, and consumers through a shared understanding of flavour.