Discovering the Nacional cocoa…
From 19 to 21 March 2018, the CÉMOI US and France teams, American chefs and the MOF Meilleur Ouvrier de France Pastry Chef, Olivier Bajard, had a unique experience in the Ecuadorian cocoa plantations!
The teams had the chance to exchange with farmers and be aware of the hard work done in the plantations and fermentation and drying centers CÉMOI.
The trip also focused on the “Fresh Cacao Selection” (Sélection Cacao Frais) concept: fresh beans transferred on the same day of the harvest to the CÉMOI fermentation and drying centers in order to obtain optimal traceability.
A big thank you to the many chefs for coming arount and to the CÉMOI teams for organizing this fabulous trip.