Invitation to the 9th Round Table Cocoa
Post-harvest processing, cocoa bean quality and sensory standards - Where do we stand?

Dear Sir or Madam,

Herewith, I would like to inform you that the 9th Round Table Cocoa, due to the Covid-19 pandemic, will take place as web-based event on June 3rd 2021. For this purpose we have prepared a compact and exciting program for you, comprising four presentations. The participation is free of charge. All presentations will be video-streamed from the Helmut Schmidt Auditorium in Hamburg, Germany.

Of course, we would like to leave also this year lots of room for discussion. Questions to the presenters can therefore be submitted already before the symposium via email (daniel.kadow@rundertischkakao.de) or when registering for the 9th Round Table on its homepage. During the symposium, questions can be submitted via a chat function or directly asked through joining the livestream.

During the presentations a “virtual chocolate tasting” will take place. If you would like to participate in the tasting, we will send you the chocolate to an address of your choice. Please select the option “Chocolate Tasting” when registering.

Due to the high number of participants, the chocolate boxes are unfortunately already sold out at this early point in time. We ask for your understanding.

Of course, the registration for the symposium is still possible.

I am looking forward to welcome you at the 9th Round Table Cocoa.


With my best Regards,
Dr. Daniel Kadow


 

Key topics

Representatives from leading universities are speaking in 2021 about current research topics. This years key topics are cocoa bean quality, post-harvest treatment and planting systems for the future.

Cocoa bean quality

  • Taste-active substances and their precursors
  • Aroma-active substances and their precursors
  • Fine flavor substances
  • Substances with off-flavor
  • Cocoa sensory evaluation
  • Cocoa butter attributes
  • Traceability
  • Changes in quality during transport and storage
  • Contaminants

Primary post-harvest processing

  • Fruit pulp biochemical changes during fermentation
  • Microbial development during fermentation
  • Microbial development during drying
  • Starter cultures
  • Cocoa bean biochemical changes during fermentation
  • Cocoa bean biochemical changes during drying
  • Cocoa bean / nib biochemical changes during roasting
  • Off-flavor substance formation during fermentation and drying

Planting systems for the future

  • Climate change resilient planting systems
  • Cocoa genetic diversity
  • Genetic impact on the sensory quality
  • Multi-cropping and agroforestry systems
  • Soil fertility management
  • Disease prevention and monitoring
  • Integrated crop protection
  • Contaminants management

Impressions 2019

  • Wolf Kropp-Büttner
  • Kadow Lieberei
  • Meinhardt
  • Kauz
  • Break Poster
  • Dunwell
  • Laliberté
  • Lass
  • Dinner NRV
  • Podium

Speakers 2019

Representatives of leading universities and companies

Prof. Dr. Nikolai Kuhnert

Prof. Dr. Nikolai Kuhnert

Jacobs University

Short peptides in cocoa – products of fermentation and precursors for aroma volatiles

Foto Dr. Frank Heckel

Dr. Frank Heckel

Food Chemistry Institute of the Association of the German Confectionery Industry

Relevant contaminants in processed cocoa: sources, minimizing concepts, regulatory development for Mineral Oil Hydrocarbons and Acrylamide

Foto Prof. Dr. Stefan Weckx

Prof. Dr. Stefan Weckx

Vrije Universiteit Brussel

Transforming the spontaneous cocoa fermentation process into a steered one: the contribution of (meta)genomics

Foto Dr. Irene Chetschik

Dr. Irene Chetschik

ZHAW Zurich University of Applied Sciences

Decoding the fine flavor properties of chocolates - towards a better understanding of fine aroma attributes and the development of standardized training samples for sensory panels. Including a joint tasting of three chocolate samples

Foto Karin Chatelain

Karin Chatelain

ZHAW Zurich University of Applied Sciences

Decoding the fine flavor properties of chocolates - towards a better understanding of fine aroma attributes and the development of standardized training samples for sensory panels. Including a joint tasting of three chocolate samples

Agenda

sessions, panel discussions

01:30 - 01:45pm CET

9th Round Table Cocoa Hamburg Welcome Note

Dr. Daniel Kadow, Program Director and Moderator & Wolff Kropp-Büttner, Chairman of the German Cocoa and Chocolate Foundation

01:45 - 02:30pm CET

Short peptides in cocoa – products of fermentation and precursors for aroma volatiles.

Prof. Dr. Nikolai Kuhnert, Jacobs University
Keynote Presentation 1

02:30 - 03:15pm CET

Relevant contaminants in processed cocoa: sources, minimizing concepts, regulatory development for Mineral Oil Hydrocarbons and Acrylamide

Dr. Frank Heckel, Food Chemistry Institute of the Association of the German Confectionery Industry
Keynote Presentation 2

03:15 - 04:00pm CET

Transforming the spontaneous cocoa fermentation process into a steered one: the contribution of (meta)genomics.

Prof. Dr. Stefan Weckx, Vrije Universiteit Brussel
Keynote Presentation 3

04:00 - 04:45pm CET

Decoding the fine flavor properties of chocolates - towards a better understanding of fine aroma attributes and the development of standardized training samples for sensory panels. Including a joint tasting of three chocolate samples.

Dr. Irene Chetschik & Karin Chatelain, ZHAW Zurich University of Applied Sciences
Keynote Presentation 4, Including a joint tasting of four chocolate samples

04:45 - 05:00pm CET

Farewell

Dr. Daniel Kadow, Program Director and Moderator

05:00pm CET

End of the Symposium

Testimonials

The Round Table Cocoa is a "must attend" for the cocoa research world. The mix of world class speakers, presentation of new research, and discussions on relevant topics in an attractive city make this event extremely worthwhile.Martin Gilmour
TBarry Callebaut
The Round Table Cocoa provides an excellent venue where all levels of the chocolate industry and research can interact. It allowed me the opportunity to engage and interact with European stakeholders, share research results and realize future research needs.Lyndel Meinhardt
USDA
From a local platform on cocoa-related crop biology the Round Table Cocoa Hamburg has developed into a national and now international forum on interdisciplinary cocoa research. State-of-the-Art specialist lectures and global network contacts make this congress indispensable for cocoa experts.Dr. Rodger Wegner
WGA Hamburg
The Round Table Cocoa Hamburg is a great quality conference which provides the opportunity to connect and network. The possibilities to learn and interact during the coffee and lunch breaks, poster sessions and the 2 social evenings made it a well worth while event to attend. Brigitte Laliberté
Bioversity international
The Round Table Cocoa is a very important pillar on the cocoa agenda. It provides an excellent overview on recent research questions and innovative approaches, and enables intensive network building between research and industry through fruitful exchange and discussion. It is an absolute must for everybody working in the cocoa sector.Susanne Miescher-Schwenninger
ZHAW
The Round Table Cocoa is a unique opportunity to: build networks with actors from cocoa industry and research; get informed about interesting ongoing cocoa research projects; discuss current challenges regarding cocoa bean quaility Corinna Schoppe
Bohnkaf-Kolonial
For me the Round Table Cocoa has been once again one of the best opportunities to discuss news and recent challenges of the cocoa supply chain and develop strategies to meet those challenges. Besides high quality talks and insights, network building with the international participants is the best answer to our questions arising from the daily work with cocoa. Hauke Will
Ritter Sport

Runder Tisch Kakao

Networking platform

Meet the most important members of the international cocoa business.

Recent scientific progress

Get up to date about the recent German and international scientific cocoa projects

Main research topics in the future

Where will the journey lead us? Use the opportunity and discuss recent problems!

New research projects

Be part oft he process when new research projects are initiated!

Registration

The participation is free of charge.

We are happy to welcome you to register for the 9th Round Table Cocoa in Hamburg.
During the presentations a "virtual chocolate tasting" will take place. If you would like to participate in the tasting, we will send you the chocolate to an address of your choice. Please select the option "Chocolate Tasting" when registering.

Please fill in the order form

I

Chocolate Tasting

Sending samples while stocks last

SOLD OUT

II

Without Chocolate Tasting

No sending of the samples requested

Patronat and main sponsor

Strategic Partner

  • Logo stm | science technology media
  • Logo Universität Hamburg | Der Forschung | Der Lehre | Der Bildung
  • Swiss Foundation of the cocoa and chocolate industry
  • Logo BUCERIUS EDUCATION GMBH - BUCERIUS CONFERENCE & EVENT MANAGEMENT
  • Infopoint - Kakao und mehr
  • Logo PETER HAUFFE Markenentwicklung
  • Logo PROJEKT 77 Internetlösungen


Interested in a sponsorship? contact us!

Organizer & Event location

Organizer

Prof. em. Dr. Reinhard Lieberei, Gründer des Runden Tisch Kakao

Prof. Dr. Sascha Rohn, Universität Hamburg, Universitärer Koordinator

Dr. Daniel Kadow, August Storck KG, Organisator Wissenschaft und Programm

Stephan Musiol (Fon +49 40 769 792 50 & E-Mail: musiol@sweetvision.de),
verlag stm, Public relations

Event location

Bucerius Law School (BLS)

– Helmut Schmidt Auditorium –

Jungiusstraße 6

20355 Hamburg

Moderators

Prof. Dr. rer. nat. habil. Dipl.-Ing. Reinhard Matissek

Dr. Daniel Kadow

Travel information

via airplain: Please use the Metroline S1 to Hamburg Mainstation and chang to S11/S31 to Hamburg Dammtor. The Bucerius Law School is only 500m from Dammtor.

via car: Driver please use the parking garage Messe-Ost

via train: If you travel via Hamburg Mainstation please use Metroline S11/S31 to Hamburg Dammtor.


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