Our training programmes build the competencies needed to recognise, evaluate and improve cacao quality. Combining scientific methods, standardised processing and hands-on sensory evaluation, we support producers, national organisations, corporate teams and research institutions.
We deliver training at the Cacao of Excellence R&D Lab in Perugia, in producing countries with partners, and through expert consultants trained in the protocols outlined in the Cacao of Excellence Guide for the Assessment of Cacao Quality and Flavour.
WHO WE TRAIN
Cacao producers and cooperatives
National governmental entities
Quality managers and laboratories
Corporate and R&D teams
Universities and research institutions
Cacao value chain stakeholders
HOW WE DELIVER TRAINING
On-site in Perugia
In producing countries
Through CoEx-certified consultants
Corporate on-site training
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]