Chocolate now has standards for excellence, like wine and coffee : NPR

Key Points:

• The Alliance of Bioversity International and CIAT launched the Cacao of Excellence program in 2009 to create a standardized method for preparing and evaluating cacao, similar to wine and coffee grading systems.
• Julien Simonis, a chocolate scientist and program manager, helped develop the process that is now used globally by thousands of producers and traders to assess cacao quality based on flavor profiles and other characteristics.
• The standardized evaluation allows buyers and sellers to communicate clearly about cacao quality, encouraging consumers to pay more for premium chocolate and potentially increasing income for small-scale farmers, many of whom live in poverty.
• The program offers free resources and training to cacao producers worldwide, helping them improve farming and processing techniques, gain international recognition, and increase sales, as seen with farms in Peru and Thailand.
• Beyond financial benefits, the initiative aims to dignify cacao farmers and foster a shared language among producers, buyers, and consumers to better appreciate the unique qualities of cacao beans.