Organoleptic descriptors of fine cocoa, varietal recovery and savoir-faire in the supply chain

How important is it to use only traditional cultivation methods with aromatic cacao plants? These are the rarest, most delicate and least productive cocoa varieties. In fact, fine cocoa accounts for only 10% of the world's cocoa harvest, with Criollo, the world's rarest cocoa variety, making up only 0.01%. 

A system that not only enables the production of a chocolate with a wide range of flavour profiles, but also respects and preserves the biodiversity of fine cacao. A context in which it is increasingly important to invest in training by providing cacao producers with the knowledge to increase productivity and maintain high quality standards.