Anatomy of Fine Chocolate Flavor
Everything done to cacao beans from the minute a farmer scoops them out of the pod to the way in which they are fermented, dried, roasted and processed by the chocolate maker into chocolate has a bearing on chocolate flavor. But proper management at the farm or the factory can only help "express" the seminal imprint of flavor determined by genetics. Just how much does genetics determine chocolate flavor?
Join us to learn about the anatomy of fine chocolate flavor with experienced cacao expert and taster Ed Seguine and USDA/ARS geneticist Lyndel W. Meinhardt. Using original data culled from ongoing research spearheaded by FCIA’s own Heirloom Cacao Project in conjunction with the USDA/ARS Perennial Crops Lab, Sequine and Meinhardt will shed light on the elusive connection between fine flavor and genotype followed by a tasting of heirloom cacaos and a Q&A section.
Don’t miss the opportunity to interact with and ask questions of the key people who are redefining our understanding of fine chocolate flavor.
This year we are limited by venue to 100 attendees only - please make sure to register now so you won't be disappointed in June.
5:00 - Check-in and Gallery (vendor) Showcase
5:30 - Evening Program - Anatomy of Fine Flavor
Ed Seguine, Seguine Cacao Cocoa & Chocolate Advisors
Lyndel W. Meinhardt. USDA/ARS Sustainable Perennial Crops Lab
6:45 - 8:30 Networking, refreshments and Gallery (vendor) Showcase
------FCIA Gallery Showcase Vendors -----
Our (vendor) Gallery Showcase is a great way to check out new products and get advise relevant to you business.
FCIA Refund Policy
All cancellation requests must be received at least 1 week before the event date, sent via e-mail to: firstname.lastname@example.org. Unfortunately, no refunds will be made for requests received after that time.
Refunds are subject to a $20 cancellation fee. Refunds will be issued in the same form payment was made. Please allow two weeks for processing.