LUNA, Apayao – Some 20 yApayao cacao growers benefited from the Department of Trade and Industry’s (DTI-Apayao) two-day training session on Cacao Beans Grading and Sensory Analysis as means to improve quality of products made from cacao.
The training which was held on September 28-29, 2023 at the DTI’s Provincial Conference Hall aimed to bolster the development of the local cacao industry by establishing rigorous quality standards for cacao beans, specifically focusing on chocolate flavor and other by-products.
The training also aimed to meet the market’s demand for high-quality cacao goods, expanding the range of cacao products.
Dr. Mylene R. Corpuz, Cacao Development Center Director and associate professor at Isabela State University, served as the resource speaker. She covered essential steps in cacao processing, including harvest and post-harvest processing, standard fermentation processes, cacao bean drying methods, and proper roasting.
She shared her expertise in cacao bean grading, physical analysis of fermented beans, cacao bean evaluation, and flavor profiling.
According to Dr. Corpuz, adhering to standard grading and sensory evaluation of cacao beans is crucial for ensuring merchantable quality. This involves examining the appearance, texture, and aroma of the beans.
By PIO Apayao