Cocoa Cultivation: Innovative Approaches and Practices for Sustainable Production
Integrated Pest management and GAP techniques (Shade and irrigation; improved crop, pest and diseases, shade, soil, water and soil/fertility management)
Farm rehabilitation techniques
Knowledge of the genome and of the functioning of the plant
Innovations to support Cocoa Processing & Market Development
Food safety compliance systems (pesticides and other contaminants) of cocoa products (mapping and agronomic solutions, breeding and genetic manipulations, remediation techniques etc)
Innovative processing methods and transformation processes
Valorisation of quality attributes (The multidimensionality of cocoa quality -sensory and aromatic analysis, consumer preferences, improvement strategies, differentiation and enhancement of quality certification, quality recognition programmes etc)
Valorisation of nutritional attributes of cocoa products
Valorisation of cocoa by-products for food and non-food products (candies, fertilizers, biogas and digestates, cosmetics, etc).
Other innovations (packaging, etc)
Traceability systems
Access to micro credit, crop insurance coverage, financial risk management