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 2022

Representatives of leading universities and companies

Prof. Dr. Ken Giller

Prof. Dr. Ken Giller

Institution: Wageningen University - Plant Production Systems

Cocoa and the Regeneration Agenda: Closing Yield Gaps, Living Incomes, Zero Emissions, Agroforestry, Ecosystem Services and Saving Biodiversity

Foto Prof. Dr. Koen Dewettinck

Prof. Dr. Koen Dewettinck

Institution: Ghent University Food Technology and Engineering

Genotyping of cacao flavor - How cocoa bean gene expression during early fermentation may influence aroma attributes

Prof. Dr. Susanne Miescher Schwenninger

Prof. Dr. Susanne Miescher Schwenninger

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

Field report from Ecuador - Insights into common traditional fermentation and drying practices at smallholder farm level

Stefanie Streule

Stefanie Streule

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

Field report from Ecuador - Insights into common traditional fermentation and drying practices at smallholder farm level

Prof. Dr. Stefan Weckx

Prof. Dr. Stefan Weckx

Institution: Vrije Universiteit Brussel, Industrial Microbiology

Improving the cocoa fermentation process with (meta)genomics-based knowledge

Dr. Martin Steinhaus

Dr. Martin Steinhaus

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

Smoky, moldy, coconut-like - atypical aroma notes in cocoa, the molecules behind and their formation

Finn Börnsen

Finn Börnsen

Institution: Vollers Group GmbH

Cocoa Beans in Transport and Storage - Changes and Challenges

Dr. Cornel Adler

Dr. Cornel Adler

Institution: Julius Kühn-Institute, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection

Insect pests and cocoa - New developments in prevention, early detection and sustainable control in the value chain from fermentation to distribution

Isabell Rothkopf

Isabell Rothkopf

Institution: Fraunhofer Institute for Process Engineering and Packaging IVV

Crystallization properties and fat composition of cocoa beans from different growing regions worldwide

Dr. Fiona Lahive

Dr. Fiona Lahive

Institution: University of Reading, Department of Agriculture

Climate change and cacao physiology - The impact of temperature increase and elevated CO2 concentration on cacao vegetative and pod growth, the cocoa bean lipidome and metabolome

Andreas Dunkel

Andreas Dunkel

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Climate change and cacao physiology - The impact of temperature increase and elevated CO2 concentration on cacao vegetative and pod growth, the cocoa bean lipidome and metabolome

Prof. Dr. Irene Chetschik

Prof. Dr. Irene Chetschik

Institution: ZHAW Life Sciences und Facility Management, Food Chemistry

The influence of cocoa bean variety on the flavour properties of dark chocolates. Comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties.

Karin Chatelain

Karin Chatelain

Institution: ZHAW Life Sciences und Facility Management, Member of the Cocoa of Excellence Program Technical Committee

Chocolate Tasting based on the Sensory Training

Prof. Dr. Markus Fischer

Prof. Dr. Markus Fischer

Institution: University of Hamburg, Food Chemistry

Food Authentication

Agenda

sessions, panel discussions

09:30 - 10:00am CET

Food System Cocoa - Unravelling Key Drivers and their Impact on Cocoa Bean Quality

Dr. Daniel Kadow, Program Director of the Round Table Cocoa Hamburg Aldo Cristiano, President of the German Cocoa and Chocolate Foundation

10:00 - 10:45am CET

Cocoa and the Regeneration Agenda: Closing Yield Gaps, Living Incomes, Zero Emissions, Agroforestry, Ecosystem Services and Saving Biodiversity

Prof. Dr. Ken Giller, Wageningen University, Plant Production Systems
Presentation

10:45 - 11:30am CET

Genotyping of cacao flavor - How cocoa bean gene expression during early fermentation may influence aroma attributes

Prof. Dr. Koen Dewettinck, Ghent University, Food Technology and Engineering
Presentation

11:30am - 12:15pm CET

Field report from Ecuador - Insights into common traditional fermentation and drying practices at smallholder farm level

Prof. Dr. Susanne Miescher Schwenninger, ZHAW School of Life Sciences and Facility Management, Food Chemistry; Stefanie Streule, ZHAW School of Life Sciences and Facility Management, Food Chemistry
Presentation

12:15 - 12:30pm CET

Cocoa Cultivation and Fermentation


Posterslam

12:30 - 01:30pm CET

Cocoa Cultivation and Fermentation

Including the practical parts: - Starting of an inoculated cocoa fermentation and Quick detection of cocoa swollen shoot virus (CSSV) in leaf samples
Poster Exhibition and Lunch Break

01:30 - 02:15pm CET

Improving the cocoa fermentation process with (meta)genomics-based knowledge

Prof. Dr. Stefan Weckx, Vrije Universiteit Brussel, Industrial Microbiology
Presentation

02:15 - 02:45pm CET

From the Project Idea to a Funded Project - Strengths of Industrial Joint Research

Viktoria Cvetkovic, AiF - German Federation of Industrial Research Associations; Daniela Kinkel, FEI - Research Association of the German Food Industry; Hauke Will, Ritter Sport; Dr. Yvonne Pfeifer, Tentamus Group; Dr. Christina Rohsius
Podium Discussion

02:45 - 03:30pm CET

Smoky, moldy, coconut-like - atypical aroma notes in cocoa, the molecules behind and their formation

Dr. Martin Steinhaus, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Food Metabolome Chemistry
Presentation

03:30 - 04:00pm CET

Cocoa Cultivation and Fermentation


Poster Exhibition and Coffee Break

04:00 - 04:45pm CET

Cocoa Beans in Transport and Storage - Changes and Challenges

Finn Börnsen, Vollers Group GmbH
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

Überseebrücke 20459 Hamburg

08:45 - 09:15am CET

Insect pests and cocoa - New developments in prevention, early detection and sustainable control in the value chain from fermentation to distribution

Dr. Cornel Adler, Julius Kühn-Institute, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection
Spotlight Talk

09:15 - 10:00am CET

Crystallization properties and fat composition of cocoa beans from different growing regions worldwide

Isabell Rothkopf, Fraunhofer Institute for Process Engineering and Packaging IVV
Presentation

10:00 - 10:45am CET

Climate change and cacao physiology - The impact of temperature increase and elevated CO2 concentration on cacao vegetative and pod growth, the cocoa bean lipidome and metabolome

Dr. Fiona Lahive, University of Reading, Department of Agriculture; Andreas Dunkel, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Integrative Food Systems Analysis and Databases
Presentation

10:45 - 11:00am CET

Cocoa Bean Quality, Sensory Properties, Utilization of Side Streams


Posterslam

11:00 - 11:45am CET

Cocoa Bean Quality, Sensory Properties, Utilization of Side Streams

Including the practical parts: Sensory Training regarding the attributes floral, fruity and coconut-like and Tasting of a cacao fruit pulp-based beverage
Poster Exhibition and Coffee Break

11:45am - 12:45pm CET

The influence of cocoa bean variety on the flavour properties of dark chocolates. Comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties.

Prof. Dr. Irene Chetschik, ZHAW Life Sciences und Facility Management, Food Chemistry
Presentation with Chocolate Tasting

11:45am - 12:45pm CET

Chocolate Tasting based on the Sensory Training

Karin Chatelain, ZHAW Life Sciences und Facility Management, Member of the Cocoa of Excellence Program Technical Committee
Presentation with Chocolate Tasting

12:45 - 01:45pm CET

Cocoa Cultivation and Fermentation

Cocoa Bean Quality, Sensory Properties, Utilization of Side Streams
Poster Exhibition and Lunch Break

01:45 - 02:30pm CET

Food Authentication

Prof. Dr. Markus Fischer, University of Hamburg, Food Chemistry
Presentation

02:30 - 03:15pm CET

Cocoa Systems Biology - A holistic and integrative approach to model cocoa bean and chocolate quality

Andreas Dunkel, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Integrative Food Systems Analysis and Databases
Presentation

03:15 - 03:45pm CET

Food System Cocoa - Unravelling Key Drivers and their Impact on Cocoa Bean Quality


Podium Discussion

03:45 - 04:00pm CET

Farewell and 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
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!

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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