blog

Presentado por: Albertus Eskes en Español: Nuevos Atributos del Cacao Fino, Fermentaciones y Subproductos

Estamos emocionados de anunciar que el investigador de cacao Albertus Eskes acordó presentar nuestro seminario web Empowering Chocopreneurs Atributos del Cacao Fino, Nuevas Fermentaciones y Subprod...

Meet Albertus Eskes

Born in The Netherlands, Bertus Eskes worked as a Cocoa and coffee geneticist from 1974 to 2014, coordinating projects in 10 cocoa producing countries. In 2009 he initiated the “Cocoa of Excellence...

New Fine Cocoa Attributes, Fermentations and By-Products

Albretus 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 uniqu...

Meet Iyin Akinlabi-Oladimeji

Iyin Akinlabi-Oladimeji is a Nigerian American that has always been passionate about seeking opportunities to add value in West Africa. Growing up, she was shocked to find out that most of her favo...

Unwrapping the Secrets to Crowdfunding: From Bean to Chocolate Venture

Whether you're an entrepreneur seeking funding for your dream business, or a chocolate maker looking to jumpstart your next project, this webinar is for you. Don't miss this opportunity to learn fr...

Regional Ingredient Round table

Join us for a roundtable discussion on the benefits & use of local ingredients.Let's talk about: What unique ingredients from your region do you use Tips on how to incorporate these ingredient...

Meet Ron Jamieson

Meet the Presenter - Ron Jamieson Ron initially was educated and trained as a chemical/environmental engineer, but obtaining an MBA in Marketing set him off in a different direction. Ron divided ...

Packaging Essentials

You invest a lot of yourselves into producing the finest chocolate you can, but how do you get people to buy it? Packaging is an important component of chocolate marketing. It carries your brand i...

Cracking and Winnowing with CocoaTown

Cocoa beans go through different steps before being transformed into chocolate and a couple of them are “cracking and winnowing.” Cracking and winnowing is the process of breaking the cocoa beans a...

Meet Denise Speck

Denise Speck was born and raised in Germany and is a graduate in sustainable entrepreneurship, an entrepreneur, a photography enthusiast, a consultant, an ever-learning student. She spent the past ...