The Cacao of Excellence program, initiated in 2009 by the Alliance of Bioversity International and CIAT, has developed a standardized method for preparing and evaluating cacao beans. The method includes steps such as sorting, cutting, roasting, milling, and tasting, and is used by thousands of producers and traders globally.
Chocolate scientist Julien Simonis, program manager, described the goal of the standard as harmonizing the way cacao quality is discussed, which could help increase revenue for producers, many of whom live in poverty. The program provides free resources, including a processing guide and flavor wheel, and charges for training and certification.
Small-scale producers reported increased visibility or sales as a result of participation.
Rosaura Laura of the Juan Laura farm in Peru noted a 30% increase in sales and said the program helps dignify laborers. Roong Kumpan of TinTin Chocolate in Thailand also reported positive outcomes from their involvement.