Chocoa 2016 Conference on sustainable cocoa: Preparing for the next generation
February 5th 2016
Moderated by Marieke Eyskoot (Sustainable Fashion Expert)
Today’s choices shape tomorrow’s cocoa sector. Efforts to work towards sustainable cocoa have rapidly multiplied. The Chocoa Conference 2016 debates how current trends influence the future of the cocoa sector and how we can innovate and work towards the necessary changes.
The fourth edition of the Chocoa Conference is not only about debating sustainable and quality cocoa. As it is part of the Chocoa Trade Fair, providing a market place for good cocoa, it is bringing policy discussions and reality together in a dynamic setting geared towards a healthier cocoa sector.
9.30 Trade fair opening, registration and networking
10.40 Shaping the future of cocoa processing
Moderated by Anna Laven (KIT)
Large geographical shifts in processing are taking place. Côte d’Ivoire has grown to be the largest processor of cocoa. At the same time, small scale processing opens new opportunities for the chocolate maker. This session debates the shifting global patterns and trends in processing.
- Future geographical spread of cocoa processing – Willem Zimmerman (Cargill)
- Trends and opportunities in processing – Panellists: Hugo Hermelink (Chocolate del Caribe); Gaël Lescornec (World Cocoa Foundation); Gabriella Crescini (SwissContact); Tony Lass (Fox Consultancy).
11. 50 Breaking the cycle: Innovations in a sector full of tradition
Alex Bruijnis (Chairman ICCO)
Cocoa is considered as a very traditional sector. Yet, there is need for innovation to ensure a sustainable supply in the long run. What are the challenges for change?
12.10 Recognizing excellence – award winning cocoa of excellence samples
Ed Seguine and Brigitte Laliberté – Cocoa of Excellence
Good cocoa, better chocolate. The production of quality cocoa is believed to contribute to sustainability of cocoa production. Cocoa of Excellence explains what is unique about the world’s best cocoa.
12.40 Extended lunch break at Trade Fair
13.50 Sustainable chocolate beyond cocoa: How about sugar?
Sven Sielhorst (Solidaridad)
In many chocolate bars cocoa is not the main ingredient, but sugar. So if we worry about sustainable chocolate bars, how about sugar?
14.10 An everlasting taste of good chocolate
Consumer markets for chocolate are changing rapidly. How can we influence consumers to develop a taste for “good” chocolate?
- Pioneering in emerging markets: The case of fine chocolate in India – Jane Mason (Mason & Co Chocolate)
- The role of retail in the promotion of change in mature markets – Andrea Bolhuis (KPMG)
- Giving consumers more choice through market differentiation – Anna Laven (KIT)
15.10 Cocoa break
15.50 Future proof cocoa production models
Moderated by Jack Steijn (Chocoa)
In search of more profitable cocoa production models, large plantations are developing rapidly, especially in Latin America. This model, however, is not adopted in regions with a smallholder culture. Diversified farms, smallholder or large plantations: what cocoa production model is future proof?
- Production models for the future: exploring the possibilities – Keynote: Philippe Bastide (CIRAD)
- Large plantation or smallholder farm: assessing production models for the future – Panellists: Kraig Kraft (Catholic Relief Services); Sharon Hesp (NewForesight); Johann Dahan (Bean & Co Global); Hugh Johnson (Jamaica Cocoa Farmers Association, ICCFO); Mirjam van Leeuwen (Cocoa Abrabopa).