Activities | Staff



Built capacity and developed research expertise
  • The fermentation and drying of cocoa (Theobroma cacao L.) 
  • Factors affecting flavour development in cocoa
  • Physical, chemical and sensory assessments of quality in cocoa
  • Sensory evaluation methods for foods
  • Flavour profile characteristics of Forastero, Trinitario and Criollo cocoa germplasm
  • Further processing of chocolate and related cocoa products
Organised and conducted training workshops

Best practices along the cocoa value chain” and “Cocoa quality assessment protocols” during 2010 – 2011 for participants from:

  • The Tobago Cocoa Farmers Association (2nd June 2011).
  • The Montserrat Cocoa Farmers Co-operative Society Limited (Trinidad and
    Tobago) (5th April 2011).
  • The Banana Industry Trust programme (St. Lucia) (28th November – 5th
    December 2010)
  • The Cocoa Research Institute of Ghana (Ghana, Africa) (30th August – 7th
    September 2010).

Cocoa sensory panel training - in collaborative projects (from 1998 onwards) or as consultancies (between 2009 - 2011) for individuals from several countries in Latin America, the Caribbean as well as in Europe.

Cocoa processing technology - A one day training course for cocoa fermentary operators and buying agents in Trinidad (11th October 2007).

Sensory evaluation principles and techniques - for participants from the Cocoa and Coffee Industry Board (19th – 28th September 2007).

Sensory evaluation principles and techniques - For participants from the Ministry of Agriculture, Land and Marine Resources
and the Centre de Coopération Internationale en Recherche Agronomique pour le
Developpement (CIRAD) Montpellier, France (30th October - 7th November 2006).


Cocoa Of Excellence: Supported Local Farmers

CRC has been working with Stollmeyer Estate to improve their post harvest processing and quality practices. The 2015 Cocoa of Excellence Programme has announced a Stollmeyer Estate sample is among 5 samples from T&T which have qualified among the 50 best samples selected (from 146 received from 35 countries) for further evaluation. These 50 samples will be celebrated at the Salon du Chocolat in Paris in October 2015.


Selected publications

Sukha, D.A.; Butler, D.R; Comissiong, E.A. and Umaharan, P. (2014). The impact of Processing Location and Growing Environment on flavor in cocoa (Theobroma cacao L.) – implications for “Terroir” and Certification – Processing Location study. Acta Hort. (ISHS) 1047:255-262

Sukha, D.A.; Bharath, S.M; Ali, N.A and Umaharan, P. (2014). An Assessment of the Quality Attributes of the Imperial College Selections (ICS) Cacao (Theobroma cacao L.) Clones. Acta Hort. (ISHS) 1047:237-243

Khan, N.; Motilal, L.A.; Sukha, D.A.; Bekele, F.L.; Iwaro, A.D.; Bidaisee, G.G.; Umaharan, P.; Grierson, L.H. Zhang, D. (2008). Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad. Plant Genetic Resources 6 (3): 175 - 186. DOI:10.1017/S1479262108994132, Published online by Cambridge University Press 19 May 2008.