The IICCT Certificate Course in Cacao Evaluation and Profiling is a professional training course suitable for cacao cooperatives, commercial operations and technical or development organisations who wish to develop a deeper understanding of flavour in fine cacao.
This course is currently available to institutions and development projects in cacao growing countries. A public bookable version of the course is being planned for the end of 2018.
The Cacao Evaluation course will develop the sensory skills needed to assess cacao quality through its flavour and show how creating flavour and cultural origin profiles can be used to market fine cacao.
The Cacao Evaluation and Profiling course is usually held over 3 to 4 days, depending on requirements and can be combined with our Certificate in Chocolate Tasting courses for a full understanding of fine flavour, from cacao to chocolate.