Training on Cocoa Processing For Quality Flavour

Sensory analysis in the Flavour Quality Lab.

Training on Cocoa Processing For Quality Flavour

A week long in-house panelist training was organized on flavour analysis and post-harvest clonal fermentation by the Institute from November 29 to December 5, 2021. The resource person was Mrs Dorine Kassi, a consultant to the World Cocoa Foundation (WCF) on cocoa flavour quality training. It was a hands-on training that encompassed the harvesting of quality cocoa pods, breaking and fermentation of the beans under a natural shade, drying on raised platform and sensory analysis. The programme was geared towards entrenching right practices among cocoa farmers in order to enhance quality cocoa flavour.

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The Cocoa Research Institute of Nigeria (CRIN) was established in Ibadan, Oyo State on 1st December, 1964 as a successor autonomous rese arch organisation to the Nigerian Substation of the defunct West African Cocoa Research Institute (WACRI)

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