1. Brigitte Laliberté, Cocoa of Excellence Programme Coordination Bioversity International, Rome, Italy Jointly organised by Bioversity International and Event International, Paris, France Recognizing excellence How award winning Cocoa of Excellence samples are evaluated and selected for the International Cocoa Awards Edward Seguine, Seguine Cacao Cocoa & Chocolate Advisors Hanover PA 17331, USA Guittard Chocolate San Francisco, USA Cocoa of Excellence Programme partner Presentation to the Chocoa Conference, 5 th February 2016

2. Rewarding Diversity and Excellence in Producing High-quality Cocoa Origins Good cocoa, better chocolate The production of quality cocoa is believed to contribute to the sustainability of cocoa production The Cocoa of Excellence Programme explains what is unique about the world’s best cocoa

3. What is excellence and quality in cocoa?

4. Promoting excellent quality  Good trees (genetics)  Well cared for and grown in suitable environment  Pods correctly harvested  Good practices to keep the trees healthy and free of pests and diseases  Optimum fermentation and drying specific to the type of beans  Know-how for processing cocoa beans and for chocolate making All activities in cocoa production, management and processing ultimately affect flavour development and quality

5. How the CoEx Programme Works 1.Receiving bean samples 2.Liquor sensory evaluation of all samples 3.Selecting the best 50 processed into chocolate 4.50 samples evaluated by experts including famous chocolatiers globally 5.International Cocoa Award winners based on quality and flavour evaluation 6.Celebrate and reward excellence at the Salon du Chocolat, Paris 7.Detailed feedback to each sample producer 8.Connecting the producers with the market opportunities – shipping the chocolates

6. Cocoa of Excellence Programme and International Cocoa Awards – The Vision Achieve farmers 'professionalization and long- term sustainability of the cocoa supply chain, through:  Recognizing, Preserving and Valuing cocoa diversity  Promoting and providing global Recognition of high quality cocoa. To be able to continue to taste quality chocolate in the future

7. What the Programme does 1.Reward excellence!

8. What the Programme does 1.Reward excellence! 2.Recognize, preserve and value cocoa diversity MX PH 1660-1670 MQ 166 4 Amazon Indonesian Arch. LK Early 19 th Century SE Brazil 18 th & 19 th centuries STP 1822 SLSL 1840 s ECEC GT 186 1 Dublin UK 1800-1881 FJ 18 83 18 92 18 93 CO NINI TR1757TR1757 CR 18 98 VE 1890 PN 1930 S WSWS End of 19 th century 188 0s CMR 18 98 CA 166 4 The Cocoa Route – Reference Bartley 2005

9. What the Programme does 1.Reward excellence! 2.Recognize, preserve and value cocoa diversity 3.Increase capacity to produce quality and diversity in cocoa

10. What the Programme does 1.Reward excellence! 2.Recognize, preserve and value cocoa diversity 3.Increase capacity to produce quality and diversity in cocoa 4.Link cocoa producers and operators in the supply chain - Higher quality of cocoa and growth in the industry

11. Thank you to all our collaborators! Organizers:Partners:Sponsors:

12. How to recognize quality and excellence? The experience of the Cocoa of Excellence Programme Selecting the best cocoas for 5 editions now since 2009 – what did we learn? The need for the cocoa industry to have agreed quality and flavour standards for sensory evaluation and qualified/certified evaluators

13. How it is done in CoEx Cocoa 6.23 Acidity 2.35 Bitterness 3.80 Astringency 6.10 Sweet 1.80 Fresh Fruit 2.90 Browned Fruit 3.26 Nutty 2.40 Floral 2.85 Woody 2.62 Spicy 0.40 Off flavours 0.52 Global Quality 6.47 CoEx Code XXX - Chocolate

14. Questions on the CoEx programme and experience

15. 50 Stars A Unique Chocolate Experience—

16. 16 Chocolate—What it’s about! DesireJoy PassionDelight FascinationRapture IndulgenceThe moment Romance – Rituals MEMORIES

17. 17 Anticipation—remembrance Prequel—the aroma Beginning Middle Final Lasting finish—longing The CHOCOLATE EXPERIENCE: like the symphony

18. What you can do?  Be curious!  Discuss the selection of the cocoas with your chocolate maker, pastry chef  Continue to ask questions on the origin of the cacao in your chocolate, where it comes from, how it was produced, harvested, processed … right up to the store  Taste mindfully and observe flavours  Celebrate diversity in aromas and flavours! Come and visit us at our stand and taste the best 50 samples of the 2015 Edition

19. Thank you