During the “Chocoa Conference 2016 on sustainable cocoa: Preparing for the next generation” you can participate in a debate on the edge of innovation and sustainability together with stakeholders from all over the world representing the entire cocoa chain! What are the new trends and developments for ensuring a sustainable cocoa supply chain?
The Chocoa Conference is moderated by Marieke Eyskoot (Sustainable Fashion Expert). 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.
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.
Programme Chocoa Conference
9.30 Trade fair opening, registration and networking
10.30 Opening
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).
17.00 Closure
17.15 Drinks
Chocoa Trade Fair and Amsterdam Cocoa Dinner
The Chocoa Conference will provide a platform for discussion on sustainability and quality and a direct connection to the market through the Chocoa Trade Fair, allowing the participants to meet cocoa producers from all over the world. You can also join us for the Amsterdam Cocoa Dinner ‘le Grand Diner du Chocolat’ on February 4th , providing you great networking opportunities while enjoying a delicious cocoa and chocolate-themed menu.
The Chocoa Conference is organized in collaboration with the Royal Tropical Institute and will take place in the Beurs van Berlage. This historical building, located in the heart of Amsterdam, was originally used as a commodity exchange center.
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