The Alliance seeks to improve the quality of cocoa to obtain a differentiated and higher value exportable supply, therefore we work with producer organizations, cooperatives and private companies (aggregating partners) to develop post-harvest protocols that impact on quality, aromas and flavors of the cocoa bean, thus achieving a product demanded by niche markets that offer better prices for producing families.
SCHOOLS OF EXCELLENCE FOR CACAO PRODUCTIVITY AND QUALITY
The Schools of Excellence for Cacao Productivity and Quality build the capacity of organizations, cooperatives, and private-sector aggregators in post-harvest processing techniques. The Schools equip Alliance partners with the tools to specialize in flavor profiles, cacao liquor, and chocolate making, allowing partners to do business with differentiated markets and capture higher value-add.
post-harvest cacao processing
1 fermentation.
Lasts 3-5 days, depending on buyer requirements. The beans are covered with banana leaves and placed in wooden boxes reaching 45ºC (113ºF) to bring about the fermentation. As the cacao beans and pulp decompose, the fruit’s interior changes color, the bitterness and astringency reduce, and a fine aroma is emitted.
WHO PARTICIPATES?
Participants of the Schools of Excellence for Cacao Productivity and Quality include the staff at the cooperatives, aggregators, producer organizations, and private businesses that use post-harvest processes and aim for high-quality product.
MARKETS
The Alliance arranges meetings between cacao buyers and organizations such as cooperatives and private sector partners that aggregate supply.
NATIONAL BUSINESSES

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INTERNATIONAL BUSINESSES

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