Stakeholders of the cocoa value chain face many challenges. As an agricultural product with changing conditions, the quality of cocoa is affected by factors like soil and climate conditions, harvest time, genetic varieties and post-harvest processing. To ensure the quality of your products along the entire cocoa supply chain from the cultivation to retail trade, from raw cocoa to chocolate, you need a partner to accompany you in a neutral and independent way – SGS Institut Fresenius.
Flavor, especially detection of off flavors are key criteria of the quality determination of cocoa beans for traders, manufacturers and the chocolate industry. Increasing chocolate consume and heightened consumer awareness for recognizing bean origins, genetics and quality lead to new issues in chocolate industry.
To respond to the increasing demand of cocoa products, SGS can support the development of new chocolate varieties by evaluating flavor profiles and consumer preferences. With an analytical panel for the sensory evaluation of cocoa, SGS provides a new service to support manufacturers in various issues, e.g. in research and development, quality control as well as marketing.
SGS INSTITUT FRESENIUS GmbH