Looking to highlight Puerto Rico’s potential to produce a high-quality cocoa and in recognition of local producers, the opening of the 2019 edition of the National Fine Cocoa and Aroma competition, through which cocoa bean samples will be chosen to compete at the prestigious International Cocoa Awards.
The National Fine Cocoa and Aroma competition constitutes the starting point for the selection of the three best local cocoa bean samples, which will be sent to compete on behalf of Puerto Rico at the International Cocoa Awards in France, sponsored by the Cocoa of Excellence program.
The National Tasting and Selection Panel will be responsible for evaluating and selecting the best samples to be sent to the Cocoa of Excellence program. It is composed by industry representatives experienced in sensory evaluations of cocoa: Viviana Medina (Spokesperson for the National Cacao Committee), Eduardo Cortés (Cortés Hermanos) and Paul Curran (Bajari Chocolates.)
The deadline to submit samples is Jan. 11, 2019. Producers interested in participating may contact coex.puertorico@gmail.com to receive more information about the participation requirements.
Sources:
El Vocero:
https://www.elvocero.com/actualidad/celebrar-n-concurso-nacional-de-cacao-fino/article_d628dca0-f44f-1
Sabrosía:
https://www.sabrosia.pr/actualidad/2018/11/29/presentan-concurso-nacional-de-cacao-fino.html
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