In central Rome, Julien Simonis samples chocolate made from cacao beans from Hawaii. He carefully savors the burst of flavors. “My god,” he whispers, absorbed in the complexity of its taste. When he tries chocolate made with Peruvian beans, he notes the creamy texture and hints of raisins.
Cacao’s genetic diversity is remarkable, yet for a long time, there were no standardized methods to compare the vast number of beans from different farms. Unlike wine or coffee, which have professional tasters and established grading systems, cacao lacked this structure until efforts began to change that.
In 2009, the Alliance of Bioversity International and CIAT initiated the Cacao of Excellence program. Simonis, now the program manager, worked to create a systematic approach to chocolate tasting. It took years to refine the methods, but now thousands of producers and traders utilize this evaluation system daily.
Having standardized practices benefits the entire cacao industry. Simonis notes that it helps buyers and sellers appreciate the nuances in chocolate quality, which could lead consumers to pay more for superior products. This is vital, especially since many cacao farmers live below the poverty line, particularly in regions like Ivory Coast and Ghana, where over half of the world’s cacao is grown.
Tasting standards can elevate farmers’ livelihoods by encouraging them to cultivate higher-quality cacao. Simonis explains that many producers live in remote areas, facing numerous economic challenges. Yet, with proper support and recognition, there’s potential for increased income.
Recent statistics show that some producers have seen up to a 30% increase in sales after participating in the Cacao of Excellence program. For instance, Rosaura Laura from Peru highlights how this initiative not only improves profits but also dignifies the work of farmers in their communities.
The program’s standards also promote dialogue among cacao producers, buyers, and consumers, establishing a shared language to express the unique character of cacao beans. Social media trends show a growing interest in fine chocolate, with hashtags like #BeanToBar gaining traction.
Moreover, the Cacao of Excellence team provides free resources like a guide for cacao processing and a flavor wheel used for evaluations, helping even more farmers. Simonis envisions collaboration with producers worldwide, highlighting a potential global shift toward valuing quality over quantity.
As for which chocolate Simonis prefers, he admits, “It really depends on my mood and the time of the day.”Each chocolate truly has its own personality, reflecting the hard work of the people behind it. The impact goes beyond taste; it’s about creating a sustainable future for farmers and fostering a shared appreciation for the craft of chocolate-making.
For more information on cacao quality, visit the Cacao of Excellence Program.
