The 7th “Cocoa Round Table” event is coming up on June 22nd and 23rd, 2017 at the University of Hamburg. Under the coordination of Dr. Daniel Kadow scientists from leading universities will report on the latest cocoa-related developments.  

The event is called “Cultivation, Fermentation, Quality – Where are we headed? Perspectives to 2020”. The four main topics focus on raw cocoa quality in relation to standards, ingredients, sensory aspects and the distinction between fine cocoa and consumer cocoa, cocoa fermentation with an emphasis on the control and development of specific sensory properties, contaminants and contaminant minimisation strategies, and cultivation systems and productivity with a focus on central criteria for future planting systems.

The event programme will additionally feature a podium discussion with the speakers addressing the central problems and issues related to cocoa and a poster exhibition presenting dissertation work currently going on at the research institutes. The forum is aimed at cocoa business players from the worlds of industry, trade and the sciences.