encouraging sustainable, responsible cocoa growing

Hi, I am Robert and work with Bill. Last week I had the opportunity to represent WCF at the 2006 Chocolate Technology Conference “SCHOKO – TECHNIK” organized by ZDS (stands for Central College of the German Confectionery Industry) in Cologne, Germany. The event which takes place every two years had record number of participants and over 350 attendees participated in the symposium where experts discuss the latest information on cocoa and chocolate processing. It is really interesting how science, research and practical technologies combined create new products, new trends and new markets!

Photo: Ulrich W. Schoch (Lindt & Sprüngli), Robert Peck (WCF) and Alain Fredericq (ADM Cocoa)

I particularly enjoyed learning about how the process of fermentation in cocoa beans leads the accumulation of cocoa aroma but also reduces the level of polyphenols. Within polyphenols, flavenoids are a compound of special interest due to their attributes for health support. Another speaker explained how dark chocolates with high levels of cocoa mass (minimum 70%) require a specific production technique and different conching parameters in order to have a refined mixture (basically has to do with the decreased sucrose content). For a complete list of topics please visit the following link.Download file
I would encourage any of you to attend the next ZDS conference, particularly if you need updated technical information on cocoa and chocolate processing.

I was invited to the conference to speak about the challenges and opportunities for cocoa and farmers in Latin America and briefly describe the programs that the chocolate industry has in place to support farmers in the region. If you would like to see the slides that I prepared, please visit the following link (pdf format): http://www.worldcocoafoundation.org/info-center/pdf/Presentations/WCF_ZDS_FINAL_11 20 06.pdf

I must admit that I had some time to walk around the city, which at this time of the year is crowded with people visiting the Christmas markets and the beautiful Cathedral. Overall, it was a GREAT trip and unique opportunity for us to share industry’s commitment to cocoa sustainability in Latin America.

Wish you a happy holiday season.

Robert