Cocoa beans hitting the spot Application note

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The USA-based company Seguine Cacao Cocoa & Chocolate Advisors carries out extensive research into studying and assessing cocoa beans and their flavors.

Chocolate producers each have their own criteria for assessing the quality of how cocoa tastes. In the past, there was little agreement within the industry about how flavors (apart from foreign flavors) could be assessed, as different terminology and interpretations were being used all across the sector. For this reason, various international initiatives came together to identify the flavors and develop an understanding of the effects of genetics, the environment, and processing after harvesting.

One important aspect of these initiatives was the introduction of shared protocols and terminology with the result that a standardized aroma evaluation was able to be carried out. For these processes, Seguine Cacao Cocoa & Chocolate Advisors uses two ED-series drying and heating chambers with natural convection and a FD-series drying and heating chamber with forced convection from Binder.