News update 02/28/2023

The 11. Round Table Cocoa Hamburg will take place on 13. and 14. June 2024!

With my best Regards,

Daniel Kadow
 

News update 10/11/2022

I am very glad to inform you that after the interruption, caused by Corona, the CHOCO TEC and the Round Table Cocoa Hamburg will continue the collaboration on Cocoa Bean Quality. In this context, the Round Table will contribute again to the poster session of the CHOCO TEC. Amongst the topics that will be presented are:
- A Computer-aided Grading System for the Cut Test
- Starter cultures to obtain fruity aroma notes
- A field detection system for Cocoa Swollen Shoot Virus (CSSV)

All poster presentations include a practical demonstration. I would be more than glad to welcome you there.

The full program of the CHOCO TEC 2022 can be found under:
Seminar: CHOCO TEC 2022 // ZDS - Die Süßwaren-Akademie (zds-solingen.de)

With my best Regards,

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

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. 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. 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

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. 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. 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?

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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