We provide strategic advisory and capacity support to help organisations strengthen their cacao quality practices, develop sensory capabilities and collaborate on research. Our services are designed for national cacao sectors, development agencies, cooperatives, private companies and research institutions seeking expertise in cacao quality and flavour evaluation.
Sensory Panel Calibration
Sensory Panel Calibration
Support to strengthen and standardise sensory evaluation teams. Includes taster calibration, team alignment, and the application of CoEx sensory methods.
Post-Harvest Quality Advisory
Post-Harvest Quality Advisory
High-level guidance on how fermentation, drying and sorting influence cacao quality. Advisory only.
Capacity Building Project Support
Capacity Building Project Support
Technical advisory for development agencies and sector institutions designing or implementing cacao quality components as part of broader cacao sustainability initiatives.
Research Collaboration
Research Collaboration
Partnerships with research institutions or R&D teams on flavour, sensory science and cacao quality studies.
Latest News
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour
First Seguine Cacao Auction Confirms Premium Value for Recognised Quality and Flavour Amsterdam, 20 February 2026 - The inaugural Seguine Cacao… [+ more]
Cacao of Excellence Names 50 Highest-Ranking Cacao Producers in 2025 Global Evaluation
Amsterdam, 20 February 2026 – The Cacao of Excellence programme of the Alliance of Bioversity International and CIAT has concluded its 2025 Edition,… [+ more]
2025 Bronze, Silver and Gold best 50 producers - Central America and the Caribbean
Central America & the Caribbean Announced 20 February 2026 at the Chocoa Trade Fair, Amsterdam The Central America & the Caribbean distinctions… [+ more]