Seminar: "Flavors from Latin America: Research on cocoa and food technology"

For whom
Students , Employees , Alumni , Press , Private individuals
06-12-2021 from 15:30 to 19:00
Barbara CLAEYS

The global market for cocoa has been dynamic and growing in recent years.

However, the main producer of fine and aromatic cocoa aimed at the markets that are more mature and with a greater capacity to pay is Latin America. The great comparative advantage that is based on a fortunate geographic position, as well as other aspects such as genetic and the diversity that is typical of Latin American ecosystems, have enabled the region to contain 7 of the 11 genetic clusters of cocoa. This unique feature has enabled the strategic positioning of the region as the main supplier of prime varieties of cocoa, a segment that has the highest level of growth among all the segments of cocoa worldwide.

By itself, however, this does not guarantee the contribution of cocoa to economic inclusion, to boosting the competitiveness of Latin America, or a commitment to adapt to climate change.

To the extent that the demand for fine and aromatic cocoa continues growing, it appears that this is the right moment to support initiatives that promote research, innovation and diversification of the supply.

In this light; the CESAM Platform has organized this seminar on this very interesting topic.

During the seminar different approaches on cocoa cultivation will be presented.


15.30 – 16.00 Registration
16.00 – 16.10 Welcome by Prof. dr. Peter Goethals, Director CESAM Platform, Ghent University
16.10 – 16.40 Session 1: The origins of Cocoa in Ecuador – Embassy of Ecuador
16.40 – 17.10 Session 2: The impact of Cocoa on Agro-Economic evolutions by dr. Gonzalo Villa Cox, Faculty of Bioscience Engineering
17.10 – 17.40 Session 3: Research on cocoa by prof. Koen Dewettinck, Faculty of Bioscience Engineering
17.40 – 18.00 Questions and Answers
18.00 – 19.00 Networking reception

Registration before 30/11/2021

Online attendance

Flavors from Latin America: Research on cocoa and food technology

Register online