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Strengthening the foundations for a specialty cocoa sector in the Caribbean

Sensory evaluation: Factsheet 8

Year of publication 2025

Place of publication Bridgetown, Barbados ;

Pages 4 p.

Author FAO;

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

Synopsis (short abstract) Sensory evaluation of cocoa liquor and chocolate made from fine flavour cocoa is essential for assessing quality, identifying unique flavour attributes, and detecting defects. It guides post-harvest processing improvements, supports traceability and origin-based marketing, and informs product development by linking flavour profiles to consumer preferences. This technical factsheet provides critical information to conduct sensory evaluations of cocoa liquor and chocolate.

Language English

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