Post Harvest Practices to Maximize Flavor
Wednesday September 16, 2020
Join Max Wax and Elvi Reyes of Rizek Cacao / KahKow who will take you on a virtual tour of Rizek's post-harvest center in the Dominican Republic, to learn how fermentation and drying impact flavor as well as answer questions at the end of the tour.
VP of Strategy & Business Development, Rizek Cacao
Born in Genova, Italy, Massimiliano (Max) grew up in Brazil where he first became acquainted with cocoa. He spent his childhood in Sao Paulo and and eventually began his career trading cocoa. After working in several Central African nations as a buyer and exporter of cocoa and coffee, he moved to the Dominican Republic in 2000, where he has been dedicated to the modernization of the cocoa sector and the production of chocolate.
- Major in Moral Philosophy, Master Degree in Corporate Finance
- Degree in Advanced Management at the IESE of Barcelona, Spain.
Elvi Reyes Hernández
Production Manager, Rizek Cacao
Bachelor of Biology and Chemistry
Master in Generation and Technology Transfer
Postgraduate in Soil and Plant Analysis in Japan; training in different countries, including Trinidad & Tobago and Brazil
Experience: 16 years of research in cacao in the Dominican Republic and other countries.
Publication of research articles, both in plant development, post-harvest, fermentation and drying.
Registration deadline for live webinar is September 14, 2020
September 16, 2020
9am PST, 10am MST, 11am CST, 12pm EST