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Laboratory Services

(analysis, sample processing)

Cacao of Excellence strengthens the global cacao sector through scientific evaluation, training, and innovation that recognise and reward superior quality and flavour diversity. Our services support producers, institutions, and industry professionals in building transparent, data-driven approaches to cacao excellence.

 

Quality Assessment

Professional evaluation of cacao beans and cacao mass using the Cacao of Excellence sensory methodology to identify flavour potential, benchmark quality, and guide improvement.

Training and Capacity Building

Practical training for producers, cooperatives, and institutions on cacao flavour assessment, sensory evaluation, and quality control using international standards.

Research and Innovation

Collaborative research on value chains, post-harvest practices, and sensory data to advance understanding of cacao quality and support sustainable market development.

Sample Processing and Standardisation

Laboratory processing of cacao samples under controlled, standardised conditions to ensure that flavour differences reflect genuine cacao diversity.

Advisory Services

Expert support for governments, development partners, and value chain actors in establishing cacao quality systems, sensory laboratories, and recognition mechanisms that promote excellence and traceability.

Latest News

Indonesian Researchers Strengthen Capacity Around Cacao Flavour Evaluation and Quality Assessment

As cacao-producing countries increasingly seek to strengthen their own capacity around flavour evaluation, processing innovation and quality… [+ more]

What NPR’s feature reveals about the future of cacao quality

NPR recently featured the work of Cacao of Excellence in a story exploring one of the central challenges facing the cacao sector today: while cacao… [+ more]

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]