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Welcome to the
Joint Cocoa Research Fund
Financing innovative
and applied research
New!
Guideline for validation of
thermal processes for
reduction of Salmonella in cocoa processing (CocoaVal)
Manual now available for download.
MOAH specification proposed
for jute bags
Cocoa Beans:
Cocoa Beans:
Chocolate & Cocoa Industry
Quality Requirements,
2nd edition – 2024 update
Manual now available for download.
English
French
Spanish
Notice: These documents can be freely distributed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. They are not to be edited or sold, or their contents reproduced in any other work, without permission.
Core Research Areas
Cocoa Bean Quality and Food Safety
The research work is committed to the development of innovative tools allowing full conformity with regulations also in the future. In the focus are heavy metals, crop protection product and mineral oil residues, mycotoxins and acrylamide. Joint Research fund looks for closing of research gaps and the integration of scientific knowledge from the academy with the experience of the chocolate industry and other world industry references that provide us with clear, applicable, documentable information and that lead to mitigation plans with technical and financial viability. We also support work by the International Standards for the Assessment of Cocoa Quality and Flavour and science based flavour assessments as the Cocoa of Excellence program. Flavour and its diversity in the cocoa sector is an essential heritage and is further supported by the international germplasm collections.
Integrated Pest and Disease Management
Pests and diseases greatly affect cocoa farm productivity and resilience. To minimize their impact, the Joint Research Fund follows a three-component approach. Prevention of pest and disease spreading. Monitoring of pest and disease levels and detection of emerging diseases. Reduction of the dependency on chemical crop protection and development of integrated biological approaches for priority pests and diseases.
Resilient Cropping Systems
Erratic weather and climate change, combined with degradation of natural resources including soils, pose a major threat to cocoa production and the livelihoods of cocoa farming communities. Furthermore, the frequency of exposure of cocoa to extreme climatic events is expected to increase as climate change progresses with prolonged periods of drought and flooding. Building resilience will require a range of interventions including the adoption of climate smart agronomic practices, efficient use of inputs, crop diversification including agroforestry, conservation and restoration of natural resources and the early and rapid identification and control of pests and diseases.
The Resilient Cocoa Cropping Systems theme will focus on three main areas: Resilient agronomy; enhanced natural resources and ecosystem services and weather-informed agro-advisories.
Ongoing Projects
Fast-tracked breeding targets for resistance to vascular streak dieback and other serious pathogens of cocoa
Research Institutes: University of Sydney
Ongoing Projects
Identifying pollinators and enhancing pollination in cocoa
Research Institutes: NIAB, Durham University, University of Greenwich, Kwame Nkrumah University of Science and Technology
Ongoing Projects
Mitigation of Aluminium contamination in Theobroma cacao L.
Research Institutes: Cocoa Research Centre, University of the West Indies
Completed Project
Main Sources of MOH Contamination and
Entry Points into the Cocoa Supply Chain
Research Institutes: Gembloux Agro-Bio Tech, University of Liège (UoL), Deutsches Referenzbüro für Ringversuche und Referenzmaterialien (DRRR)
Completed Project
Mitigation of Cadmium Bioaccumulation
in Theobroma cacao L.
Research Institutes: Cocoa Research Centre, University of the West Indies
Completed Project
Mapping cocoa agroforestry and carbon stocks from space
Research Institutes: University of Queensland, ETH Zurich, Kwame Nkrumah University of Science and Technology
Completed Project
Understanding the extent of molecular diversity of the complex of viral species responsible for Cacao swollen shoot disease in order to improve CSSV detection and identify genuine alternative host plants
Research Institutes: University of the West of England, CIRAD, University of Reading
Cocoa Beans:
Chocolate & Cocoa Industry
Quality Requirements,
2nd edition – 2024 update
English
French
Spanish
Notice: These documents can be freely distributed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. They are not to be edited or sold, or their contents reproduced in any other work, without permission.
Calls for Proposals
The Joint Research Fund (JRF) finances applied research aiming at the development of solutions for current and upcoming key challenges of the cocoa sector. An industry managerial team, consisting of three JRF members, accompanies each project. Project proposals can be submitted upon a call for proposals. Calls are published on a yearly basis on the website. Initiative proposals are also welcome, but need to be within one of the Core Research Areas. Key components of JRF Project Proposals are the economic relevance of the topic, application development and an effective results transfer plan to the user groups. Applicants are encouraged to use the template for Project Proposals. The deadline for submission is communicated together with the call. Initiative proposals need to be submitted lately six weeks ahead of the JRF meeting. Information about the date of the next meeting can be obtained contacting the secretariats.
About Us
Fund Organization
A sustainable cocoa supply chain calls for high standards of quality and productivity whereby cocoa is safe for consumer consumption, complies with manufacturers’ quality requirements, and meets the growing global demand. CAOBISCO and ECA are committed to working towards more sustainable cocoa, which complies with such requirements for consumer, manufacturer and farmer benefit. In 2013, CAOBISCO and ECA joined forces by setting up the Joint Research Fund that operates under the umbrella of both associations and in collaboration with the Joint Working Groups Contaminants and Quality & Productivity. The Fund is currently administered by ECA. It is financed through the membership fees paid by the member companies.
Association of Chocolate, Biscuit and Confectionery Industries of Europe
With 12 National Associations and 7 Direct Member Companies, as well as affiliated members, CAOBISCO is the voice of more than 12,000 European chocolate, biscuit and confectionery manufacturers all over Europe, composed of 99% SMEs. The sector is a major player in the European economy, with over 225, 000 direct employees and an annual turnover of around €42 billion. CAOBISCO chocolate manufacturers use more than 50% of the world’s cocoa production.
European Cocoa Association
ECA represents 60 companies engaged in cocoa bean trading, processing, warehousing and related logistical activities. Together, ECA Members constitute 90% of Europe’s cocoa bean grinding activity, 85% of European industrial chocolate production, and 85% of global cocoa liquor, butter and powder production.
Become a Member
MEMBERS OF THE JOINT RESEARCH FUND
The diverse membership of the Joint Cocoa Research Fund is evidence of its international nature. Currently, the Fund has 14 members.
Membership contracts are renewed every 3 years. The membership fee depends on the amount of cocoa bean equivalents that the company is using. If your company is interested in becoming a member of the Joint Research Fund, please get in contact with the ECA Secretariat: info@eurococoa.com.
Barry Callebaut AG
chocolate producer | Switzerland
Cargill
Provider of food & agriculture | USA
Cémoi
chocolate manufacturer | French
Dutch Cocoa BV
cocoa processing plant | Netherlands
Ferrero S.p.A.
Confectionery manufacturer | Italy
The Hershey Company
Chocolate Company | USA
Guittard Chocolate Company
Chocolate Company | USA
Luker Chocolate
chocolate manufacturer | Colombia
Mars Incorporated
Food company | USA
Mondelēz International
Food Company | USA
Nestlé S.A.
Food Company | Switzerland
Alfred Ritter GmbH & Co. KG
Chocolate Brand | Germany
Olam International Limited
Food company | Singapore
August Storck KG
Confectionery manufacturer | GermanyUseful Links
Guide for the Assessment of Cacao Quality and Flavour
To respond to increasing demand of cocoa products, buyers, traders and chocolate makers seek a variety of quality and flavour profiles.
For a long time, the cocoa sector lacked common standards to assess cacao quality and language to describe cacao flavour diversity. To this end, in 2023 the Cacao of Excellence platform published a Guide detailing protocols and procedures to evaluate cacao in its various forms (powder, mass, chocolate), which facilitates comparison and helps provide feedback to improve post-harvest processes. Its objective is to empower cacao producers, enabling them to enhance the quality of their cacao products. By equipping industry professionals with essential knowledge and tools, this guide seeks to strengthen capacity throughout the cacao value chain, with a particular emphasis on cacao-producing origins.
Find the Guide on the Cacao of Excellence website
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© CAOBISCO - ECA
