{"id":7963,"date":"2021-09-02T12:26:51","date_gmt":"2021-09-02T12:26:51","guid":{"rendered":"https:\/\/www.kaoka.fr\/lactualite-de-kaoka\/rosa-perez-cacaologue-en-equateur\/"},"modified":"2022-03-26T14:33:19","modified_gmt":"2022-03-26T14:33:19","slug":"rosa-perez-cacaologist-in-ecuador","status":"publish","type":"post","link":"https:\/\/www.kaoka.fr\/en\/lactualite-de-kaoka\/rosa-perez-cacaologist-in-ecuador\/","title":{"rendered":"Rosa Perez, cacaologist in Ecuador"},"content":{"rendered":"<h4><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6532 size-full\" src=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2.jpg\" alt=\"Rosa-perez-responsable-qualite-filiere-equateur\" width=\"949\" height=\"400\" srcset=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2.jpg 949w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2-600x253.jpg 600w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2-300x126.jpg 300w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2-768x324.jpg 768w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2-112x47.jpg 112w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2-270x114.jpg 270w\" sizes=\"auto, (max-width: 949px) 100vw, 949px\" \/><\/h4>\n<h4><\/h4>\n<h3>What is your role?<\/h3>\n<p><strong>I have worked with Kaoka since the creation of its <a href=\"https:\/\/www.kaoka.fr\/en\/areas\/ecuador\/\" target=\"_blank\" rel=\"noopener\">Ecuador program<\/a> in 2000.<\/strong> I first contributed to the agronomic research work of Andr\u00e9 Deberdt around varietal selection to safeguard Nacional cocoa. I am now the Quality Manager of the Kaoka program in Ecuador. Every week, <strong>i inspect the quality of the cocoa bean samples, coming from all the growers&#8217;s associations<\/strong>.<\/p>\n<h4><\/h4>\n<h3>How do you control the quality of cocoa?<\/h3>\n<p>I shell, roast and grind the samples of cocoa beans and then taste the cocoa mass obtained <strong>to determine their aromatic profile<\/strong>. It is on the basis of these sensory analyses that <strong>Kaoka blends the batches of cocoa beans to compose the best cocoa mass<\/strong>. It&#8217;s the same principle as in oenology!<\/p>\n<h3>Where do cocoa aromas come from?<\/h3>\n<p>Depending on the origins, varieties and climate, cocoa beans have different characteristics. <strong>Kaoka is conducting a major Nacional cocoa conservation program in Ecuador<\/strong>, in association with the growers. It is a traditional variety with <strong>truly exceptional aromas,<\/strong>which features very floral notes, such as jasmine or rose.<\/p>\n<figure id=\"attachment_1667\" aria-describedby=\"caption-attachment-1667\" style=\"width: 949px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1667 size-full\" src=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur.png\" alt=\"feves-de-cacao-dans-caisses-en-bois-pour-fermentation\" width=\"949\" height=\"400\" srcset=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur.png 949w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur-600x253.png 600w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur-300x126.png 300w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur-768x324.png 768w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur-112x47.png 112w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Fermentation-cacao-protocole-equateur-270x114.png 270w\" sizes=\"auto, (max-width: 949px) 100vw, 949px\" \/><figcaption id=\"caption-attachment-1667\" class=\"wp-caption-text\">Cocoa beans ferment in wooden boxes, placed in tiers. Over the course of fermentation, the beans are moved from box to box to ensure they fully oxygenation.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>The fermentation and drying of cocoa beans are also essential stages <\/strong>in the development of the precursors of cocoa aromas. They require real <a href=\"https:\/\/www.kaoka.fr\/en\/our-expertise\/\" target=\"_blank\" rel=\"noopener\">know-how<\/a>. With Kaoka, we have set up precise drying and fermentation protocols, based on our research work. <strong>Kaoka backed the funding of the infrastructures necessary<\/strong> for the processing of cocoa in optimal conditions. During harvest periods, technical teams check that these stages are carried out according to guidelines.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1668\" aria-describedby=\"caption-attachment-1668\" style=\"width: 949px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1668 size-full\" src=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur.png\" alt=\"\" width=\"949\" height=\"400\" srcset=\"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur.png 949w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur-600x253.png 600w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur-300x126.png 300w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur-768x324.png 768w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur-112x47.png 112w, https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Sechage-cacao-protocole-equateur-270x114.png 270w\" sizes=\"auto, (max-width: 949px) 100vw, 949px\" \/><figcaption id=\"caption-attachment-1668\" class=\"wp-caption-text\">The fermented cocoa then dries in solar dryers. Proper frying prevents the development of mould during transport by boat.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>Varietal selection and cocoa processing are fascinating topics!<\/strong>We continue our research because we can always do better!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is your role? I have worked with Kaoka since the creation of its Ecuador program in 2000. I first contributed to the agronomic research work of Andr\u00e9 Deberdt around varietal selection to safeguard Nacional cocoa. I am now the Quality Manager of the Kaoka program in Ecuador. Every week, i inspect the quality of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1672,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[80,83,84],"origins":[100],"class_list":["post-7963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artisans-en","category-industrials-en","category-kaoka-en"],"acf":{"_thumbnail_id":{"ID":1672,"id":1672,"title":"Rosa-perez-responsable-qualite-filiere-equateur-2","filename":"Rosa-perez-responsable-qualite-filiere-equateur-2.png","filesize":198619,"url":"https:\/\/www.kaoka.fr\/wp-content\/uploads\/2021\/09\/Rosa-perez-responsable-qualite-filiere-equateur-2.png","link":"https:\/\/www.kaoka.fr\/en\/lactualite-de-kaoka\/rosa-perez-cacaologue-en-equateur\/rosa-perez-responsable-qualite-filiere-equateur-2\/","alt":"","author":"2","description":"","caption":"","name":"rosa-perez-responsable-qualite-filiere-equateur-2","status":"inherit","uploaded_to":1658,"date":"2021-09-02 12:56:42","modified":"2021-09-02 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