News update 05/16/2024

Welcome to the 11th Round Table Cocoa on 13 and 14 June in Hamburg!

Cocoa Prices have seen a dramatic increase over the past months. During the introductory presentation we will look at the root causes of this development, amongst them shortages in the supply, and the reasons for the shortages. Throughout the program, the presenters will highlight, how research can contribute to avoid such shortages in the mid and long term. This contribution requires an improvement in the communication of research results to cocoa farmers, as highlighted during the International Symposium on Cocoa Research. Under the Round Table guiding theme “Empowering Knowledge Transfer”, our intention is to show up and discuss ways, at small and at large scale, how this communication improvement could be achieved.

Historically, like during all previous symposia, cocoa bean quality will self-evidently also be in the center of attention of the Round Table Cocoa 2024. Presentations will look at new insights about the impact of primary post-harvest processing techniques as well as of the cacao tree genetics on quality. Special emphasize will be put on the development of fruity aroma notes, as well as on off-flavors. Summarizing some of these findings, an AI-based approach to analyze flavor quality will be presented.
Finally, in the light of the planned introduction of maximum levels for MOAH, the speakers will address the progress of the Technical Working Group on MOH and propose a benchmark level for MOH in jute bags.

I am very much looking forward to welcoming you in Hamburg. Yours Sincerely,
Dr. Daniel Kadow

 

10th Round Table Cocoa
Food System Cocoa - Unravelling Key Drivers and their Impact on Cocoa Bean Quality.

We are more than glad that the Round Table Cocoa Hamburg - just in time for the jubilee symposium - could take place as attended event again. That also the participants were delighted about this opportunity was clearly noticeable. The discussion was more lively and multifaceted than ever before.
The program covered the entire processing chain, from cultivation and planting material over primary post-harvest processing, transportation, storage and cocoa bean quality up to chocolate and its versatile taste and aroma attributes. In line with the major theme, it could be highlighted multiple times how through the connection of the different research fields new insights into cocoa bean and chocolate quality can be obtained. Fully in the spirit of Aristoteles: „The whole is more than the sum of its parts.”
Under youtube.com/playlist you can now gain an impression of the 10th Round Table Cocoa Hamburg.

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 2022

  • 10th Round Table Cocoa Hamburg earned a chocolate masterpiece
  • The chairman of the German Cocoa and chocolate foundation Aldo Christiano welcomed the auditorium
  • Every talk was followed by an interesting discussion
  • Program director and moderator Dr. Daniel Kadow lead through the event
  • Auditrium
  • the attandees used the coffee breaks for poster discussions
  • Evening dinner at the port of Hamburg und the pool deck of the Kap Sandiego
  • Perfect weather an view on the Elphie
  • Panel discussion at the end

Speakers 2024

Representatives of leading universities and companies

Aldo Cristiano

Aldo Cristiano

Institution: School of the Environment, The University of Queensland, Australia

Empowering Knowledge Transfer – From research on planting systems, fermentation and cocoa bean quality to application by farmers and industry

Felix Christiansen

Felix Christiansen

Institution: H.C.C.O Hanseatic Cocoa & Commodity Office GmbH Germany

The current cocoa price development - background, root cause analysis, outlook.

Dr. Wilma Hart

Dr. Wilma Hart

Institution: School of the Environment, The University of Queensland, Australia

Plantings Systems: Mapping cocoa agroforestry from space: using artificial intelligence to measure shade tree cover and carbon stocks, revealing the untapped potential of cocoa agroforestry for sustainable cocoa production in West Africa

Dr. Andreanna Welch

Dr. Andreanna Welch

Institution: Department of Biosciences, Durham University, United Kingdom

Plantings Systems: Cross-pollination in cocoa: exploring ecology, exchanging ideas - Working with farmers to identify and sustainably manage cocoa pollinators for increased yield

Dr. Sarah Arnold

Dr. Sarah Arnold

Institution: National Institute of Agricultural Biology (NIAB), East Malling, United Kingdom

Plantings Systems: Cross-pollination in cocoa: exploring ecology, exchanging ideas - Working with farmers to identify and sustainably manage cocoa pollinators for increased yield

Prof. Dr. Susanne Miescher Schwenninger

Prof. Dr. Susanne Miescher Schwenninger

Institution: Food Biotechnology, ZHAW School of Life Sciences and Facility Management, Switzerland

Fermentation: From standard fermentation to pod storage, predrying and depulping - An international comparison of fermentation methods and their impact on product quality

Dr. Stefanie Streule

Dr. Stefanie Streule

Institution: Food Biotechnology, ZHAW School of Life Sciences and Facility Management, Switzerland

Fermentation: From standard fermentation to pod storage, predrying and depulping - An international comparison of fermentation methods and their impact on product quality

Dr. Susette Freimüller Leischtfeld

Dr. Susette Freimüller Leischtfeld

Institution: Food Biotechnology, ZHAW School of Life Sciences and Facility Management, Switzerland

Fermentation: From standard fermentation to pod storage, predrying and depulping - An international comparison of fermentation methods and their impact on product quality

Dr. Martin Steinhaus

Dr. Martin Steinhaus

Institution: Food Metabolome Chemistry Leibniz Institute for Food Systems Biology at the Technical University of Munich Germany

Impact of fermentation, drying and storage on the formation of important off-flavor compounds in cocoa

Michiel Kokken

Michiel Kokken

Institution: Global Head of Regulatory and Scientific Affairs Cocoa, Ofi Netherlands

MOAH contamination in cocoa - Migration from jute bags, a proposal for a jute bag benchmark level and the correlation with unsaponifiables

Aleksandra Gorska

Aleksandra Gorska

Institution: Chemistry for Sustainable Food and Environmental Systems University of Liège Belgium

MOAH contamination in cocoa - Migration from jute bags, a proposal for a jute bag benchmark level and the correlation with unsaponifiables

Barbora Tůmová

Barbora Tůmová

Institution: Research Institute of Organic Agriculture FiBL Switzerland

The fruits of cocoa agroforestry - Cacao Field Lab: participatory field research in the Peruvian Amazon

Severin Hellmüller

Severin Hellmüller

Institution: Project coordinator Choba Choba Foundation Switzerland

The fruits of cocoa agroforestry - Cacao Field Lab: participatory field research in the Peruvian Amazon

Prof. Dr. Niels Anten

Prof. Dr. Niels Anten

Institution: Centre for Crop Systems Analysis, Wageningen University and Research, Netherlands

Plantings Systems: Sustainable cocoa production: an interplay of climate change, soil management and staying within current production areas

Dr. Thea Lautenschläger

Dr. Thea Lautenschläger

Institution: Scientific Coordinator, Botanical Garden, University of Hamburg, Germany

Moniliophthora perniciosa in Angola, Africa - the first record in the Eastern Hemisphere

Dr. Rolando H. Cerda B.

Dr. Rolando H. Cerda B.

Institution: Leader of the Unit: Agroforestry and Breeding of Coffee and Cacao, CATIE, Costa Rica

Cacao genetic resources and agroforestry experience of CATIE for productivity, pest management, and adaptation/mitigation

Dr. Carolina Ocampo Ariza

Dr. Carolina Ocampo Ariza

Institution: Agroecology Georg-August-University Göttingen Germany

Conserving and expanding cacao’s genetic diversity: Co-development of grafting strategies with cacao smallholder cooperatives towards sustainable growth in the production of native fine or flavor cacao.

Dr. Christian Bunn

Dr. Christian Bunn

Institution: Climate Action Alliance of Bioversity International and CIAT Colombia

ACLIMATAR - A climate adaptation planning tool for cocoa.

Dr. Christina Rohsius

Dr. Christina Rohsius

Institution: Head of Department Cacao and Research, Rausch Management GmbH, Germany

Cocoa Bean Quality: "Fine or Flavour" cacao: origin, distribution and differentiation from "bulk cacao" - What influence do the variety, location parameters, degree of ripeness and post-harvest processes have?

Dr. Darin Sukha

Dr. Darin Sukha

Institution: Cocoa Research Centre The University of the West Indies Trinidad and Tobago

The Trinidad Cocoa Flavour Map: impact of genetics, microbiology and postharvest manipulation, captured through metagenomics, transcriptomics, proteomics and metabolomics, on sensomics in cacao

Dr. Andreas Dunkel

Dr. Andreas Dunkel

Institution: Integrative Food Systems Analysis Leibniz Institute for Food Systems Biology at the Technical University of Munich Germany

The Trinidad Cocoa Flavour Map: impact of genetics, microbiology and postharvest manipulation, captured through metagenomics, transcriptomics, proteomics and metabolomics, on sensomics in cacao

Prof. Dr. Erica Liberto

Prof. Dr. Erica Liberto

Institution: Food Chemistry University of Turin Italy

Flavour analysis 4.0 in cocoa industrial quality definition - Application of artificial Intelligence (AI) to flavour analysis, to improve the cocoa quality and support decision-making processes that contribute significantly to increasing efficiency, sustainability and competitiveness in the global cocoa market

Agenda

sessions, panel discussions

09:30 - 10:00am CET

Empowering Knowledge Transfer – From research on planting systems, fermentation and cocoa bean quality to application by farmers and industry

Aldo Cristiano President of the German Cocoa and Chocolate Foundation; Dr. Daniel Kadow Program Director of the Round Table Cocoa Hamburg
Welcome to the 11th Round Table Cocoa Hamburg

10:00 - 10:45am CET

The current cocoa price development - background, root cause analysis, outlook

Felix Christiansen H.C.C.O Hanseatic Cocoa & Commodity Office GmbH Germany
INTRODUCTION (Presentation 1)

10:45 - 11:30am CET

Mapping cocoa agroforestry from space: using artificial intelligence to measure shade tree cover and carbon stocks, revealing the untapped potential of cocoa agroforestry for sustainable cocoa production in West Africa

Dr. Wilma Hart, School of the Environment, the University of Queensland, Australia
PLANTING SYSTEMS (Presentation 2)

11:30am - 12:15pm CET

Cross-pollination in cocoa: exploring ecology, exchanging ideas - Working with farmers to identify and sustainably manage cocoa pollinators for increased yield

Dr. Andreanna Welch, Department of Biosciences, Durham University, United Kingdom; Dr. Sarah Arnold, National Institute of Agricultural Biology (NIAB), East Malling, United Kingdom
PLANTING SYSTEMS (Presentation 3)

12:15 - 12:30pm CET

Posterslam Cocoa Bean Quality

12:30 - 01:30pm CET

Poster Exhibition Cocoa Bean Quality & Lunch break

01:30 - 02:15pm CET

From standard fermentation to pod storage, predrying and depulping - An international comparison of fermentation methods and their impact on product quality

Prof. Dr. Susanne Miescher Schwenninger, Dr. Stefanie Streule, Dr. Susette Freimüller Leischtfeld, Food Biotechnology, ZHAW School of Life Sciences and Facility Management, Switzerland
FERMENTATION & COCOA BEAN QUALITY (Presentation 4)

02:15 - 03:00pm CET

Impact of fermentation, drying and storage on the formation of important off-flavor compounds in cocoa: What are the crucial parameters?

Dr. Martin Steinhaus, Food Metabolome Chemistry, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Germany
FERMENTATION & COCOA BEAN QUALITY (Presentation 5)

03:00 - 03:45pm CET

MOAH contamination in cocoa - Migration from jute bags, a proposal for a jute bag benchmark level and the correlation with unsaponifiables

Michiel Kokken, Global Head of Regulatory and Scientific Affairs Cocoa, Ofi, Netherlands; Aleksandra Gorska, Chemistry for Sustainable Food and Environmental Systems, University of Liège
COCOA BEAN QUALITY (Presentation 6)

03:45 - 04:30pm CET

Poster Exhibition Cocoa Bean Quality & Coffee break

04:30 - 05:00pm CET

The fruits of cocoa agroforestry - Cacao Field Lab: participatory field research in the Peruvian Amazon. Diversified agroforestry systems in cocoa produce a wide variety of exotics fruits, the experience from three demonstration plots in the Huayabamba Valley in Peru give insights into this diversity and the potential of agroecological production in the Amazon

Barbora Tůmová, Research Institute of Organic Agriculture FiBL, Switzerland; Severin Hellmüller, Project coordinator, Choba Choba Foundation
Evening Lecture

05:00pm CET

End of the First Day of the Symposium

06:30 - 10:30pm CET

Evening Event on the Cap San Diego

Round Table Dinner
Überseebrücke, 20459 Hamburg

08:45 - 09:30 CEST

Sustainable cocoa production: an interplay of climate change, soil management and staying within current production areas

Prof. Dr. Niels Anten, Centre for Crop Systems Analysis, Wageningen University and Research, Netherlands
PLANTING SYSTEMS (Presentation 7)

09:30 - 10:00 CEST

Conserving and expanding cacao’s genetic diversity: Co-development of grafting strategies with cacao smallholder cooperatives towards sustainable growth in the production of native fine or flavor cacao

Dr. Carolina Ocampo Ariza, Agroecology, Georg-August-University Göttingen, Germany
PLANTING SYSTEMS (Spotlight Presentation 1)

10:00 - 11:00 CEST

ACLIMATAR - A climate adaptation planning tool for cocoa

Dr. Christian Bunn, Climate Action, Alliance of Bioversity International and CIAT, Colombia
KNOWLEDGE TRANSFER (Spotlight Presentation 2) / And Podium Discussion: Empowering Knowledge Transfer

10:00 - 11:00 CEST

Sustainable Cocoa Production in West Africa

Prof. Dr. Niels Anten, Centre for Crop Systems Analysis, Wageningen University and Research, Netherlands

10:00 - 11:00 CEST

Moniliophthora perniciosa in Angola, Africa - the first record in the Eastern Hemisphere

Dr. Thea Lautenschläger, Scientific Coordinator, Botanical Garden, University of Hamburg, Germany

10:00 - 11:00 CEST

Research proposal for cacao disease resistances through testing worldwide genetic diversity

Alain Chevée, Polyplants, Lausanne, Switzerland

10:00 - 11:00 CEST

Cacao genetic resources and agroforestry experience of CATIE for productivity, pest management, and adaptation/mitigation

Dr. Rolando H. Cerda B., Leader of the Unit: Agroforestry and Breeding of Coffee and Cacao, CATIE, Costa Rica

11:00 - 11:45 CEST

Poster Exhibition Cocoa Bean Quality & Coffee Break

11:45 - 12:30 CEST

„Fine or Flavour“ cacao: origin, distribution and differentiation from “bulk cacao” - What influence do the variety, location parameters, degree of ripeness and postharvest processes have?

Dr. Christina Rohsius, Head of Department Cacao and Research, Rausch Management GmbH, Germanyuit pulp-based beverage
COCOA BEAN QUALITY (Presentation 8)

12:30 - 13:15 CEST

The Trinidad Cocoa Flavour Map: impact of genetics, microbiology and postharvest manipulation, captured through metagenomics, transcriptomics, proteomics and metabolomics, on sensomics in cacao (Theobroma cacao L.)

Dr. Darin Sukha, Cocoa Research Centre, The University of the West Indies, Trinidad and Tobago; Dr. Andreas Dunkel, Integrative Food Systems Analysis, Leibniz Institute for Food Systems Biology at the Technical University of Munich, Germany
COCOA BEAN QUALITY (Presentation 9)

13:15 - 14:15 CEST

Poster Exhibition Cocoa Bean Quality & Lunch Break

14:15 - 15:00 CEST

Flavour analysis 4.0 in cocoa industrial quality definition - Application of artificial Intelligence (AI) to flavour analysis, to improve the cocoa quality and support decision-making processes that contribute significantly to increasing efficiency, sustainability and competitiveness in the global cocoa market

Prof. Dr. Erica Liberto, Food Chemistry, University of Turin, Italy
COCOA BEAN QUALITY (Presentation 10)

15:00 - 15:15 CEST

Wrap up & Farewell

15:30 CEST

End of the symposium

2026

The 12th Round Table Cocoa Hamburg will take place on 11th and 12th June 2026.

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
Institution: Barry 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
Institution: 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
Institution: 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
Institution: 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
Institution: 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
Institution: 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
Institution: 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 11th 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

Participation on both days

Register for both days

II

Participation on both days plus dinner

Register for both days and for the dinner

Patronat and main sponsor

Strategic Partner

  • Logo stm | science technology media
  • Logo Universität Hamburg | Der Forschung | Der Lehre | Der Bildung
  • Schweizerische Stiftung der Kakao- und Schokoladewirtschaft
  • Logo BUCERIUS EDUCATION GMBH - BUCERIUS CONFERENCE & EVENT MANAGEMENT
  • Logo Infopoint - Kakao und mehr
  • Logo PETER HAUFFE Markenentwicklung
  • Logo Forschungskreis der Ernährungsindustrie e.V.
  • Logo CAOBISCO
  • Logo Cocoa of Excellence Programme
  • Logo eca - european cocoa association
  • Logo incocoa
  • Logo World Cocoa Foundation
  • Logo PROJEKT 77 Internetlösungen


Interested in a sponsorship? Contact us!

Organizer & Event location

Founder

Prof. em. Dr. Reinhard Lieberei, Founder of the Round Table Cocoa Hamburg

Organizer

Dr. Daniel Kadow, August Storck KG, Organizer science and programme

Stephan Musiol (Fon: +49 175 - 560 66 18 & mail: musiol@sweetvision.de),
verlag stm, public relations

Event location

Bucerius Law School (BLS)

– Helmut Schmidt Auditorium –

Jungiusstraße 6

20355 Hamburg

Moderator

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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