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
Comments (6)
hi, my name is Lidya..
i want to know more about chocolate, but in my country, Indonesia there are less literature about that, so i hope you can help me. i need to know about alkanisation and edible film in chocolate..
thank you
Posted by lidya | January 16, 2007 2:27 AM
Posted on January 16, 2007 02:27
Hi, my name is Lee, I am an Australian and i am currently studying of Food Science and Technology specialsing in Confectionery Manufacturing at William Angliss Instutite, Melbourne. I am very eager to know more and more about Chocolates and also help to advance my knowledge in this field. Would you be kind to able to send out some information and love to be invovled with this industry.
Thank you.
Lee.
Posted by Lee | July 26, 2008 8:35 AM
Posted on July 26, 2008 08:35
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Posted by Resveratrol Ultra | March 15, 2010 5:58 PM
Posted on March 15, 2010 17:58
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Posted by Sal Shelburne | April 1, 2010 5:03 AM
Posted on April 1, 2010 05:03
Interesting article ! I am planning to write an ebook on Germany . Good job.
Posted by Marty Aragoni | April 5, 2010 7:57 PM
Posted on April 5, 2010 19:57
Wonderful article ! I am editing a blog on Germany .Thanks !
Posted by International Finance | April 6, 2010 10:23 AM
Posted on April 6, 2010 10:23