Achievements
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).
