AFOODSJournal provides you with news, insights, stories and comments on upcycled food innovations, circular agrifood and circular economy based on African know-how, African traditional knowledge combined with modern processing techniques.
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Subscribe to our newsletter and receive updates and more information about AFOODS®, our work and more.
AFOODSJournal provides you with news, insights, stories and comments on upcycled food innovations, circular agrifood and circular economy based on African know-how, African traditional knowledge combined with modern processing techniques.
Proud Bearer of the MOA Certified Label
AFOODSJournal is part of AFOODS®, a holistic solution for circular agrifood and circular food tech innovations
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AFOODS Group at the 2024 World Cocoa Conference in Brussels, Belgium
Redefining the portion size of cocoa cake to benefit cocoa farmers and using the nutritional, health and sensory aspects of the cocoa fruit to market new products.
Today, consumers are increasingly looking for cocoa products that are not only healthy, but also set high social and environmental standards. However, they are disappointed because large companies in the cocoa industry market cocoa products that have none of the health benefits of cocoa. Farmers in cocoa-producing countries are being exploited and consumers have to pay more for unhealthy cocoa products.
As expert in circular economy and sustainability in the cocoa sector,our Founder Dayog KABORE was honored to be invited by International Cocoa Organization (ICCO) to the 2024 World Cocoa Conference in Brussels, Belgium, as Lead Panelist. I presented on: Sensorial and Nutraceutical Quality Attributes - Seizing Opportunities with Innovative Cacao-fruit-based Products that address 4 fundamental issues: Health, Fairness, Ownership and Sustainability. Based on his experience with our innovations within AFOODS® Group , his talk touched on the possibilities of developing and successfully marketing new, INNOVATIVE products (that are based on traditional know-how) using the nutrients as well as health-promoting and sensory aspects of the cacao fruit (and not only cocoa) to provide cocoa farmers with an additional source of income and thus generate demand not only in the traditional markets, but above all in new markets.
Dayog KABORE  also emphasized the need for a system that clarifies the question of ownership of knowledge, transparency, and traceability from the very beginning, so that the cocoa farmers really benefit from all these new and innovative products (because they are the inspiration). Otherwise, the big players will continue to profit from these innovations. And the farmers’ share of the cocoa cake will remain very insignificant, regardless of the size of the cocoa cake. A panel discussion followed his presentation, featuring experts from Africa, Europe and Latin America who shared insights on the importance of fair participation of cocoa farmers.
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