Peruvian cacao producers were trained in sensory evaluation to improve their productive capacities

Pasco Region farmers improve their cocoa protocol and sensory evaluation methods thanks to the support of te Centers for Productive Innovation and Technology Transfer (CITE) and the Ministry of Production.

The CITE looks to strengthen and develop knowledge, abilities and skills of the operating personnel of MSMEs to improve productivity in the sector.

The objective of the training is the development of sensory capacities, especially in taste to detect the basic flavors of bitter, salty, sweet and acid; likewise, other attributes that are perceived as the aroma.

The cocoa entrepreneurs, producer associations from the regions of Pasco, Junín, and San Martin, evaluated the positive and negative attributes of the sample of cocoa paste that does not contain sugar and in chocolate that are mixed with milk, soy lecithin or butter.