In this section you will find recent studies and publications related to the cocoa sector.
Work document
To ensure comparability of results, it is essential to have a common vocabulary and a set of tools that guide the sensory evaluation process and its recording. These tools play a crucial role in providing valuable information about the sensory attributes of a product.
National Convention of Coffee and Cocoa
Access all the presentations that were presented during the 23rd National Coffee and Cocoa Convention, in 2021: Production and sustainability of cocoa, The international coffee market, International promotion: the case of coffee, Institutionality and governance of chains in Peru, Climate change and Agroforestry, Science and Technology, Domestic coffee consumption, Success stories: the new chocolate brands
Work document
Document that compiles the formulation process of a dark chocolate, reviewing the definitions and associated criteria
Work document
There is no right or wrong level of roast, and there is no right or wrong way to get to your target level of roast. The correct way to roast and the right level of roast is the process that provides nibs in an efficient and cost-effective way with the chosen flavor profile and generates products that meet the needs of the consumer in a specific market.
Work document
This document aims to support your understanding and interpretation of the form, and walks you through the steps to evaluate each of the attributes found in a sample. We have also provided references to engage the taster's sensorial memory.
Extension
A pedagogical tool focused on educational institutions of the secondary level, that want to orient this curricular area to the cultivation of cocoa in Amazonian contexts.
Extension
It makes available genetic, agronomic, morpho-physiological and molecular information that the Genetic Improvement Program of CATIE and its collaborators have generated for the six selected clones.
Work document
It provides inputs to the chain of special cocoas in the region, through a comparative analysis of the advances that have been presented in Colombia, Ecuador, Peru and the Dominican Republic in terms of production and marketing.
Report
Analysis of the production structure, the industrial process and the foreign trade of cocoa and chocolate to June 2016.
Report
The main objective of this report is to present the scope and scale of the UTZ cocoa program in 2016.
Report
It provides provisional estimates, based on exports and / or imports reported by member countries and non-members of the ICCO and other official sources of the countries concerned.
Work document
It has information on market trends, evolution of production and trade, the situation of supply and demand of cocoa, nationally and internationally.