New Fine Cocoa Attributes, Fermentations and By-Products

New Fine Cocoa Attributes, Fermentations and By-Products presented by Cacao researcher Albertus Eskes.

Join us for our upcoming Empowering Chocopreneurs webinar Fine Cocoa Attributes, New Fermentations and By-Products presented by Cacao researcher Albertus Eskes.

Albertus will share about his discovery of 43 different flavors and aromas in fresh cocoa fruit, and 31 of them resembling known fruit and flower traits. Cocoa fruits themselves do not have a unique sensory profile, which is unusual for plants.

Learn about his three fermentation methods: Anima, Tradima, and TropMix. Anima and Tradima transform ordinary cocoa into high-quality fine cocoa without the Dutching process. TropMix allows for the addition of fruit pulps or spices during fermentation to produce flavor beans.

He will also explain the two new cocoa by-products he has developed: CacaoNuts (dried fresh cocoa beans) and CocoaPerfume (captured fruit aromas).

Topic: New Fine Cocoa Attributes, Fermentations and By-Products
Presented by:  Albertus Eskes
Date: Saturday, April 15th
Time: 10 am – 12 Noon Atlanta time (GMT -4)
Location: Virtual

To register - https://forms.gle/4cL5RBDvCuTLRSQf7