Free Webinar:
What Makes Specialty Cacao?
Thursday, April 6, 2023
8am Pacific / 11am Eastern / 3pm GMT / 4pm UK 5pm CET & South Africa / 6pm East Africa & Madagascar
75 minutes
It’s clear from global trading trends that demand for “specialty cocoa” is growing. It is also unclear what exactly counts as “specialty cocoa.” There is no standard definition for “specialty” that is applied across the cocoa industry.
Our panelists are cocoa & chocolate thought leaders with vast experience in cultivation, trade, processing, marketing, & more. Each will present a perspective on “specialty cocoa” from their area of expertise.
The goal is to understand how cocoa (or any crop) comes to be understood as specialty in a holistic way. Panelists will also share how the term “specialty” is (or isn’t) used in their segment of the fine chocolate ecosystem.
Expert Panelists
Leslie Agyare, Three Mountains Cocoa Simran Bindra, Kokoa Kamili
Kate Cavallin, Cacao Latitudes
John Kehoe, Guittard Chocolate Moderator: Dr. Kristy Leissle, Researcher & Author
Our panelists are cocoa & chocolate thought leaders with vast experience in cultivation, trade, processing, marketing, & more. Each will present a perspective on “specialty cocoa” from their area of expertise.
The goal is to understand how cocoa (or any crop) comes to be understood as specialty in a holistic way. Panelists will also share how the term “specialty” is (or isn’t) used in their segment of the fine chocolate ecosystem.
Expert Panelists
Leslie Agyare, Three Mountains Cocoa Simran Bindra, Kokoa Kamili
Kate Cavallin, Cacao Latitudes
John Kehoe, Guittard Chocolate Moderator: Dr. Kristy Leissle, Researcher & Author
