After its successful introduction in Vietnam, Côte d’Ivoire and the Philippines, Puratos is now launching its Cacao-Trace sustainable cocoa sourcing programme in Papua New Guinea.
Puratos uses a standardized cocoa bean fermentation process to increase the quality of the cocoa beans, resulting in ‘chocolate with an exceptional taste’, according to the company.
In addition to setting out fermentation guidelines and establishing quality controls over small batches (lot by lot, rather than by the container load), Puratos also adapted the drying systems for Papua New Guinea’s cocoa farmers.
The company explained that the first step in the program was to adapt and standardise the cocoa bean fermentation process in about 60 locally-owned post-harvest centers to ensure that they meet Cacao-Trace’s rigorous standards.
These allow PNG cocoa beans to achieve their full authentic flavour potential. The region in Papua New Guinea typically uses a fire-drying process that produces a smoky taste.
Puratos then monitors the process along its certification guidelines. In the six months that it has been running, Puratos says the program has already had a very positive impact on the environment and the livelihoods of local communities in Papua New Guinea.