National Special Cocoa Competition offers R$60 in prizes

Registration for the V National Special Cocoa Competition in Brazil is open until August 5th, which selects the best almonds produced in the country. In this edition, the prizes total R$ 60 thousand, which will be divided between first, second and third place in two categories: varietal (a single genetic variety of cocoa) and blend (mixture of varieties). The notice with information and registration form are available on the website omelhorcacaudobrasil.com.br.

The National Special Cocoa Contest aims to encourage the improvement of quality and sustainability in cocoa production in Brazil, promoting the fruit through special chocolates and promoting this segment among consumers.

Lot evaluation is done in three stages. The first is a detailed examination of the physical-chemical aspects of almonds. Then comes the sensory analysis of cocoa in the form of liquor (cocoa mass), both stages carried out in the laboratories of the Cocoa Innovation Center (CIC), the entity organizing the event, together with the Executive Committee of the Cocoa Farming Plan (Ceplac) , National Association of Cocoa Processing Industries (AIPC) and Brazilian Association of the Chocolate, Peanut and Candy Industry (Abicab). Finally, an external jury made up of special guests carries out a blind evaluation of the cocoa flavor in the form of 70% chocolate.

CIC quality manager, Adriana Reis gives tips for those who want to start producing special cocoa, whose market value is more than triple that of commodity cocoa. “Selecting good genetics and healthy fruits without punctures at harvest is essential to obtain a quality product. It is also necessary to control the breakage of the fruits, avoiding damage to the almonds during processing. The objective is to ensure that only fruits at the ideal ripening point are used, with translucent pulp and a good aroma.” Adriana also suggests controlling all phases of the fermentation process, monitoring the temperature of the dough and taking care of the curing of the almonds in the drying stage. Proper storage is also essential to preserve quality. “Almonds should be stored in clean bags, in a cool and ventilated place. This helps prevent contamination by insects, fungi and undesirable odors,” she concludes.

Sustainability

The National Special Cocoa Competition in Brazil also evaluates the production conduct of the participants. This assessment is based on the Cocoa Sustainability Curriculum, a document that is a sustainability reference for cocoa producers, technicians and institutions in the search for continuous improvement in production linked to the reduction of negative impacts arising from the activity. When registering, producers respond to a questionnaire about sustainable production and, in the final stage, receive auditors visiting their properties to verify the declared information. “Producers need to be aware of their compliance with the sustainability criteria defined by the curriculum. We need to work on the quality of our cocoa, while maintaining focus on a sustainable production model. And, in this way, contribute to improving the reputation of Brazilian cocoa”, highlights Cristiano Villela, scientific director of the CIC.

The winners will be announced on November 24th during a ceremony held in Ilhéus, South of Bahia. The award is a joint initiative of the cocoa chain, sponsored by the National Association of Cocoa Processing Industries (AIPC), Mondelēz International - Cocoa Life, Nestlé - Cocoa Plan, SEBRAE, Secretariat for Agricultural and Fisheries Development of the State of Pará (SEDAP -PA), Brazilian Association of the Chocolate, Peanut and Candy Industry (Abicab), Cacau Show, GS1 Brasil, National Rural Learning Service (SENAR-BA) and Harald Chocolates. The Competition is organized and executed by the Cocoa Innovation Center (CIC), in partnership with the Executive Committee of the Cocoa Farming Plan (Ceplac), AIPC and Abicab.