Julien Simonis, Programme Manager for Cacao of Excellence, smells and meticulously inspects halved cocoa beans during a physical quality evaluation at the laboratory in Perugia. This sensory and visual assessment allows for the immediate verification of fermentation levels and the identification of aromatic potential or internal defects in the samples

The chocolate biz is raising the bar with a lab to assess cacao beans from around the world. (Talk about a sweet gig!) Consumers and farmers stand to benefit from the “Standard of Excellence” program.

(Image credit: Valerio Muscella for NPR)

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