Assessment of cocoa quality for certification will encompass the following:

Physical analyses

  • Moisture content
  • Bean weight
  • Bean count
  • Cut test

Organoleptic analyses

  • Cocoa liquor and chocolate making
  • Flavour profiling

Certification is an important part of confirming product differentiation which can be used as a marketing strategy in combination with intellectual property rights.
Read more at the IPR for Cocoa page.

Related Pages

Training | Genebank Tours | CocoaIPR