Non-Hawai'i residents only
This course prepares participants to evaluate cacao and chocolate quality with tested, research-based techniques. It combines in-depth lectures on fine cacao and chocolate with intensive hands-on training in cacao and chocolate sample preparation and analysis. Offered in partnership with the University of Hawaiʻi at Mānoa College of Tropical Agriculture and Human Resources, the Hawaii Chocolate and Cacao Association, and the O'ahu Resource and Conservation Development Council.
A full course description is available here.
Dates: Friday, August 12, Saturday, August 13, and Sunday, August 14
Times: 9 AM - approximately 5 PM each day, with morning and afternoon breaks and a one-hour lunch break
Location: Komohana Research and Extension Center, 875 Komohana Street, Hilo, HI 96720
Covid-19 requirements: To attend this class, all participants are required to strictly follow the University of Hawai'i protocols to protect against the spread of Covid-19 described here. This includes mandatory proof of vaccination and indoor masking. In addition, all participants will be required to take Covid rapid antigen tests at the beginning of each class day (tests will be provided by FCCI).
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