January 7, 2005
The University of Chocolate
CIRAD’s Training Program
September 30, 2005 – October 11, 2005
With experts from CIRAD’s Cocoa Program and American Research Institutes
· Reception of the attendees at the Café Cultura (previously used by the Mission Francaise and transformed into a hotel) at Quito.
· Presentation of the lecturers: Mr. JL Battini, From CIRAD; Mr. Bruno Brevi, Production Manager of a major Production Plant; A Professor of the University of Medicine of Quito; and Mr. Pierrick Chouard, Founder of the University of Chocolate.
· Presentation of the research on plants used alone or possibly with cocoa for any kind of use by the Amazonian natives and the Priests of the Inca Civilization. Presented by a Professor from the University of Medicine of Quito.
· Visit to a reconstructed ceremonial grounds used by the Incas when using the cocoa beverages and the medicinal plants located in Quito.
· Departure from Quito to Kapawi Lodge, Region Oriente in Amazonia.
· Beginning class at Kapawi Lodge: Genetics of cocoa tree: Origin, new locations, varieties, characteristics and influences, classical improvements, micropropagation, biotechnologies.
· Cocoa Tree Agronomy: agricultural practices in different regions of cacao, shading, pruning, irrigation, fertilization.
· Cultural Defense: Pests, diseases and preventions (integrated, chemical and resistance according to varietal).
· Cocoa Economy: Micro and macro-economy, sociology.
· Visit to Local Plantations.
· Cacao Tree Technology: post-harvest operations, conditioning, stocking, impact on quality.
· Cacao Tree Biochemistry: Aroma elaboration, the role of polyphenols, torrefaction and conching.
· Cocoa market classes: Mr. Eduardo Marquez de la Plata, cocoa bean trader.
· Classes of the cacao chain in Ecuador, bean control and quality rating systems.
· Travel back to Guayaquil – Lodging at a former cocoa hacienda.
· Tour of the cooperatives where Vintage Chocolates, Inc. purchases its cocoa beans – Guayas region.
· Tour of a cocoa to chocolate manufacturing facility.
· Factory site.
· Cocoa bean torrefaction, winnowing, liquor processing; “hands on” classes.
· Conching & Molding classes.
· Final Exam.
· Diploma Ceremony.
· Training Evaluation Questionnaire
Cost Of Tuition: $2,000.00
**Does Not Include Transportation To Ecuador**
Tuition Includes: *Room & Board at Quito, Kapawi (Oriente Region), Guayaquil
*Round trip from Quito to Coca in the Oriente Region to Guayaquil to Quito
*A 10 day Training Program
*Maximum of 20 Students
*24% Non-Refundable Deposit Required
For More Information visit http://www.universityofchocolate.com
Makers of Plantations Arriba Chocolates