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.