Free Agribusiness Webinar: What makes Cocoa Good ? (4/11/2024)
Monday, November 4 · 6:30 – 7:30 pm EET
Location
Online
About this Event
The event lasts 1 hour
Uncover the complexities of the global cocoa-chocolate industry, as our experts share insights about the evolving specialty cocoa market. This session explores:
- How quality-driven approaches are reshaping cocoa prices.
- A comparative overview of bulk versus specialty categories, drawing parallels from other specialty markets such as coffee, cheese, and craft beer.
- Addressing verifiable facts versus common claims about specialty cocoa sheds a light on the intricacies of this emerging sector.
- Insights from Mexican and Ecuadorian cases, showcases how these regions are navigating the challenges and opportunities of the specialty cocoa market.
- What are sustainable and ethical practices in the industry?
- What is the notion of “goodness” in cocoa production? What it means for farmers, businesses, and consumers.
Whether you’re an industry professional or simply curious about the future of cocoa, this session promises a compelling exploration of the key factors shaping the market, enriched by real-world examples and thoughtful expert analysis.
MODERATOR:
Tatevik Avetisyan Artooian, PhD. Assistant Professor
Agricultural Business, College of Agriculture, California State University, Chico; and IFAMA Young Board member and President of the IFAMA North America Chapter of Young Professionals.
PANELISTS:
Alexis H. Villacis,PhD, is an Assistant Professor at The Ohio State University studying cacao and chocolate value chains. He has experience working with USAID and the International Cocoa Organization supporting smallholder producers in Latin America.
Carla D. Martin, PhD, is a Lecturer in African and African American Studies at Harvard University. Her current research focuses on labor ethics in cacao and chocolate. She also founded the Fine Cacao and Chocolate Institute, a non-profit addressing information gaps in the cacaochocolate value chain.
Jose Lopez Ganem is a lecturer at Boston University’s Food Studies Programs, researching food, culture, and policy. He has experience in cultural ambassadorship andthe food industry, with degrees from the Culinary Institute of America and Boston University.