Guidelines for presentations and full papers

Guidelines for the submission of oral, poster presentations and full papers

Symposium Theme for Abstracts

Innovations to support market development and promote the sustainability of cocoa farming for better farmer income.

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
  • Farmers techniques and know how
  • Institutional, policy management systems
Sustainable Cocoa and Climate Change: The way forward through Mitigation and Adaptation
  • Renewable energy, clean water, health, food security and improved nutrition for the cocoa farmers
  • Impact of climate changes on cocoa farming, on the spatial repartition of cocoa zones in the world
  • Rescue, characterisation and exploitation of biodiversity for varietal creation in a context of climate change
  • Diversification techniques (other crops, non-farm activities) – environnemental and economic perspective
  • Agroforestry, sylvo-pasture, aquaculture techniques (agronomy, ecology and the economics thereof)
  • Reforestation /Afforestation programmes
  • Payments for Environmental Services (PES): myths and reality
  • Landscape approach
  • Training and capacity building on climate smart agriculture techniques
  • Climate information and surveillance systems
  • Other new climate adaptation techniques; energy efficient technologies along the value chain
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
  • Digital applications

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