Activities | Staff



Built capacity and developed research expertise
  • The fermentation and drying of cocoa (Theobroma cacao L.) 
  • Factors affecting flavour development in cocoa
  • Physical, chemical and sensory assessments of quality in cocoa
  • Sensory evaluation methods for foods
  • Flavour profile characteristics of Forastero, Trinitario and Criollo cocoa germplasm
  • Further processing of chocolate and related cocoa products
Organised and conducted training workshops

Best practices along the cocoa value chain” and “Cocoa quality assessment protocols” during 2010 – 2011 for participants from:

  • The Tobago Cocoa Farmers Association (2nd June 2011).
  • The Montserrat Cocoa Farmers Co-operative Society Limited (Trinidad and
    Tobago) (5th April 2011).
  • The Banana Industry Trust programme (St. Lucia) (28th November – 5th
    December 2010)
  • The Cocoa Research Institute of Ghana (Ghana, Africa) (30th August – 7th
    September 2010).

Cocoa sensory panel training - in collaborative projects (from 1998 onwards) or as consultancies (between 2009 - 2011) for individuals from several countries in Latin America, the Caribbean as well as in Europe.

Cocoa processing technology - A one day training course for cocoa fermentary operators and buying agents in Trinidad (11th October 2007).

Sensory evaluation principles and techniques - for participants from the Cocoa and Coffee Industry Board (19th – 28th September 2007).

Sensory evaluation principles and techniques - For participants from the Ministry of Agriculture, Land and Marine Resources
and the Centre de Coopération Internationale en Recherche Agronomique pour le
Developpement (CIRAD) Montpellier, France (30th October - 7th November 2006).