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FCCI CACAO GRADING PROTOCOL AND EVALUATION SHEET

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The FCCI cacao grading protocol (both laboratory protocol and field protocol) and evaluation sheet documents are available for download here. Please note that these documents represent version 1.0 and are subject to change based on user feedback being collected as part of international standardization efforts.

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If you are using the FCCI cacao grading protocol, please let us know so that we can track expansion of its use. If you would like to get more involved with the protocol design, please also contact us for more information. We are eager to collaborate! Email us at contact@chocolateinstitute.org and someone from our team will respond to you as soon as possible.

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