Tech vs. Terroir?

Ferdinand van Heerden

Does technology kill creative mystery or save origin expression? A debate on precision fermentation and data-driven post-harvesting.

Beurs van Berlage

COOKO x Chocoa

We’re bringing the conversations that started in places like Moloundou and Ntui: contamination risk reduction, organic potential in forest communities, and the economics of first-mile systems that actually work for farmers.

A debate on precision fermentation and data-driven post-harvestingWhat defines and refines the unique quality and unmistakable flavour of origin cocoa? Is it mostly cocoa varieties, environment and local traditions—or precision, data, and technological control? This workshop explores one of the most controversial questions in fine and flavour cocoa today: the relationship between terroir and technology in post-harvest processing. As data-driven monitoring, starter cultures, and precision fermentation gain traction, the cocoa sector faces a fundamental challenge: does technological intervention risk diluting, masking, or homogenising origin character—or can it instead help reveal, stabilise, and refine terroir expression? Following a keynote impulse talk by Karin Chatelain, the panel will examine what truly contributes to the characteristic flavour profile of origin cocoa. Topics include the role of cocoa genetics, growing systems, climate and soil, local microbiota involved in fermentation, and the impact of traditional post-harvest practices. These factors will be contrasted with technological approaches such as optimisation of farm and harvest management, controlled fermentation right after pod opening, application of starter cultures, using postharvest protocols and methods less dependent of external variables such as weather events, and systematic monitoring of key quality parameters like Brix, pH, and temperature. The discussion will address whether increased precision leads to a loss of creative mystery—or whether it provides a powerful tool to protect quality, reduce risk, and enhance the expression of origin.Keynote Speaker<ul><li>Karin Chatelain, Sensory Scientist, ZHAW – Research Group Food Perception</li></ul>Panellists<ul><li>Dr. Christina Rohsius, Head of Cacao and Research, Rausch Management GmbH</li><li>Muffadal Saylawala, CEO Oro Chocolate, Ingemann Fine Cocoa</li><li>Dr. Silke Elwers, VP Product Integrity, COOKO GmbH</li></ul>After the panel discussion, the floor will be opened for questions and exchange with the audience. Target Audience This workshop is aimed at chocolatiers, traders, and professionals working with fine or flavour cocoa, as well as stakeholders across the cocoa value chain for whom cocoa quality—especially flavour—is of strategic importance.

Tech vs. Terroir?

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