2025 BEST 50SHOPSUBSCRIBE

Research

Cacao of Excellence conducts applied and collaborative research to advance understanding of cacao quality and its many dimensions, from genetics and post-harvest practices to sensory profiles and market value. Its research connects scientific inquiry with practical solutions, providing the evidence and tools needed for the cacao sector to better understand, communicate, and reward quality and diversity.

Current research priorities include:

Sensory science and standardisation

developing and refining methods, terminology, and training materials to standardise cacao sensory evaluation across countries, making it scientifically rigorous, accessible, and practical to implement.

Digital and analytical tools

designing and testing applications and post-processing methods that enhance the consistency, interpretability, and usability of sensory and physical data.

Collaborative research networks on cacao quality and diversity

partnering with universities, laboratories, and national institutions to integrate chemical, genetic, and sensory data, strengthening scientific understanding of how genetics, environment, and processing shape flavour.

Investment needs for improving and valuing cacao quality at origin

identifying the technical, financial, and institutional conditions that enable stakeholders to improve quality, access new markets, and generate value through better tasting cacao and chocolate.

Through these research activities, Cacao of Excellence contributes to global scientific knowledge while transforming insights into actionable tools and standards. Its work enables producers, cooperatives, and technical institutions to apply evidence-based approaches, speak a common language of quality, and ultimately build markets that recognise and reward excellence and diversity.

 

LATEST RESEARCH

Metabolic Insights on Flavour Precursors during Fermentation of Colombian Cacao

Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia T…

Cacao Drying Technologies and Their Impact on Flavour and Quality

Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality This paper reviews cacao drying methods…

Modulating fine-flavour cacao through controlled seed-to-bean processing

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory…

Microstructural changes in cacao seeds linked to quality attributes

Microstructural characterization of cacao seeds during controlled transformation through microscopy techniques and image analysis: Insights into…

A value chain modeling approach for upscaling the production of fine flavour cocoa in Arauca

This study focuses on designing a collective postharvest model to support the production of fine flavor cacao by smallholder farmers. It integrates…

Influence of driven fermentation of cacao in bioreactors on quality

Influence of driven fermentation of cacao in bioreactors on quality: decoding the effect of temperature, mixing, and pH on metabolomic, sensory, and…

Refractance window–dried cacao pulp as a chocolate sweetener

Dry cacao pulp in chocolate bars: A sustainable, nutrient-rich sweetener with enhanced sensory quality through refractance windows drying This study…

Glossary of Terms

The Cacao of Excellence Glossary of Terms is a collection of terms with definitions of flavour attributes and sub-attributes.

Guide for the Assessment of Cacao Quality and Flavour

This Guide offers precise instructions for the establishment of cacao processing and assessment facilities and the creation of sensory evaluation…

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]