Meet the Presenter Albertus Eskes

 Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed

Albertus Eskes is a distinguished cocoa researcher and consultant with a remarkable career spanning over four decades. As an engineer and doctor from the Agricultural University of Wageningen in the Netherlands, Albertus has spearheaded groundbreaking discoveries in cocoa fermentation, breeding, and sensory profiling. His innovative methods, such as the Anima Fermentation Technology, have transformed bulk cocoa varieties into fine and extra-fine quality beans, winning numerous awards and accolades internationally.

With expertise in unlocking diverse cocoa flavors, including unique profiles like Tamarind and Criollo traits, Albertus continues to push the boundaries of cocoa’s commercial and sensory potential.

A pioneer in sustainable and health-conscious cocoa processing, Albertus has revolutionized traditional fermentation techniques by introducing zero and little fermentation methods.

These techniques not only eliminate bitterness and enhance antioxidants but also open avenues for creating high-quality chocolate from widely available varieties. His work has significant implications for farmers, chocolate makers, and innovators, making him a sought-after expert in the industry.

Join us for an enlightening session with Albertus Eskes and explore how his pioneering research can elevate your cocoa journey.

Topic: Minimal or Zero Cocoa Fermentation for Increased Taste and Health Revealed
Presented by Albertus Eskes
Date: Saturday, January 11, 2025
Time: 10 am – 12 Noon EST
Location: Virtual

Read more about the webinar: https://cocoatown.com/blogs/blog/minimal-or-zero-cocoa-fermentation

Register Here: bit.ly/3Pa7IGR

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