CHOCOLATE MAKERS' FORUM PROGRAM - Chocoa 2021

CHOCOLATE MAKERS'
 FORUM PROGRAM

   *The program can be subject to changes through the organizer

Introduction
In 2021 the Chocolate Makers’ Forum returns in a virtual format allowing global key stakeholders
to participate despite the ongoing pandemic. The event is held on a professional virtual platform
providing you with a real-life event experience including business and networking opportunities.
Chocoa 2021 invites you to discuss the most recent trends and the hottest topics in the craft
chocolate industry. From sustainability matters to successful quality improvements, this year’s
program offers you a delightful chance to discuss the challenges and opportunities in promising
markets for high-quality cocoa and chocolate. On our professional virtual platform, we invite you
to get inspired by game-changing innovations, gain new insights into relevant trends, and to
participate in the conversation on the future of the global craft market.

Wednesday 24th of February
14:00 - 14:30 Matchmaking Carousel: General
If you want to network in 2021, the matchmaking carousel is the place to be. Our professional
virtual platform makes it possible to network just as you would on a real-life event. The
matchmaking carousel will randomly match you based on the interest-tags you have chosen at
check-in in the Chocoa app. In this way, you will be matched with a participant that meets your
interest. Are you ready to network? Tis matchmaking session is for everyone who wants to
connect with others.

15:00 - 15:30 Matchmaking Carouse: Cocoa Trade
The focus of this matchmaking session will be on Cocoa Trade. We will match Cocoa buyers with
Cocoa sellers and vice versa.

15:30 - 16:00 Matchmaking Carousel: General
This matchmaking session is for everyone who wants to connect with others.

15:30 - 16:30 Craft Chocolate Sustainability Impacts
Communicating your sustainability efforts to consumers can be a tough task. While consumers
perceive third party certification schemes as a credible source, they often come with
deficiencies, are more tailored to the mainstream, and are also very expensive. Fortunately, they
are not the only way to communicate your sustainable practices. This panel moderated by
Alyssa Jade McDonald-Bärtl (Founder of BLYSS GmbH) & Clay Gordon (Chief Chocolate
Correspondent at The Chocolate Life) offers the chance to understand effective communication
strategies beyond certification labels.

The speakers on this panel are:
   Jan Schubert (Bean Team Americas of Original Beans)
   Denise Dahlhoff (Senior Researcher at The Conference Board & Wharton School)
   Leopold Palmer (Head of Business at 20 Degrees)
   Magdalena Crespo (Sustainability Manager at Republica del Cacao)

16:30 - 17:00 Interactive Session
In between panels there is time for you to participate in interactive discussions among
participants on various topics. This session will be hosted by our moderators. Keep an eye open
for polls and other pleasant surprises.

17:00 - 18:00 A Promising Future for Organic?
Organic cocoa has shown its importance in more and more cocoa-producing countries,
especially in Latin America. Is the future for organic cocoa promising? Should other countries
follow their path, for instance in Africa? Transitioning to the production of organic cocoa offers
many proven opportunities but also comes with challenges. Questions remain: How much the
cocoa production yield is impacted? What are the consumer perceptions, and are they willing to
pay the extra price for organic? This panel moderated by Carla D. Martin (Founder & Executive
Director of Fine Cacao & Chocolate Institute [FCCI] at Harvard University) & Jacob Hesse
 (Assistant Director at Cosecha Partners) will discuss the organic market trends and consumer
preferences from the perspective of chocolate makers and farmers alike.

The speakers on this panel are:
   Santiago Peralta (Founder at Pacari Chocolate)
   Abel Fernández (Commercial Manager at Conacado)
   Julia Zotter (General Manager at Zotter Chocolate)
   Rafal Taciak (Commercial Director at Tradin Organic)

Thursday 25th of February
14:00 - 14:30 Matchmaking Carousel: General
This matchmaking session is for everyone who wants to connect with others.

15:00 - 15:30 Matchmaking Carouse: Cocoa Trade
The focus of this matchmaking session will be on Cocoa Trade. We will match Cocoa buyers with
Cocoa sellers and vice versa.

15:30 - 16:00 Matchmaking Carousel: General
This matchmaking session is for everyone who wants to connect with others.

15:30 – 16:30 Adding Value to Cocoa & Chocolate
This panel moderated by Nick Baskett (Editor in Chief at Bar Talks) & Stephanie Daniels
(Senior Director Agriculture & Development at Sustainable Food Lab) focuses on how you can
innovate your portfolio, extract more value out of your cocoa and chocolate, and improve the
whole value chain while you’re at it. Over the years we have seen how the added value of good
quality cocoa can travel through the supply chain and translate into better quality chocolate.
However, it does not end there. We will discuss opportunities such as agritourism, unique tasting
sessions, and original product portfolios to boost your craft.

The speakers on this panel are:
   Greg D' Alesandre (Chocolate Sourcerer & Co-owner of Dandelion Chocolate)
   Warren Hsu (Founder of Fu Wan Chocolate)
   Selassie Atadika (Chef & Founder of Midunu Chocolates)
   Stephen Ashia (Manager at ABOCFA Ghana)

16:30 – 17:00 Culinary Art of Chocolate by Republica Del Cacao
In this interactive session Republica del Cacao will host a chocolate demo with their Corporate
Chef Andrea Lopez and university partner ally Sebastian Navas director at USFQ- Culinary Arts
Program. They will be taking the audience through a journey in chocolate making through
various Ecuadorian regions and its cacao varieties and ingredients.

17:00 - 18:00 Cocoa Producers & Chocolate Makers on the
Quality Track to Success
Everyone loves the taste of good quality chocolate, but are you aware of the efforts it takes to
reach such a level? How do expert chocolate makers deliver a pleasurable experience to their
consumers? This panel moderated by Nick Baskett (Editor in Chief at Bar Talks) & Zoi
Papalexandratou (Lead Cocoa Advisor at ZOTO) will discuss unique game-changing techniques
that have been implemented from bean production to chocolate manufacturing. Let’s
understand what makes chocolate lovers even happier and how you can become successful.

The speakers on this panel are:
   Estevan Sartoreli (CEO & Co-founder of Dengo Chocolates)
   Brigitte Laliberté (Cocoa Genetic Diversity Scientist at Alliance of Biodiversity
   International & CIAT)
   Vincent Mourou (Founder of Marou Chocolate)
   Koffi Alain Dian (Business Advisor at Agriterra/Ecakoog)

Friday 26th of February
14:30 - 15:00 Matchmaking Carousel: General
This matchmaking session is for everyone who wants to connect with others.

15:30 - 16:00 Matchmaking Carousel: General
This matchmaking session is for everyone who wants to connect with others.

17:00 - 17:30 Matchmaking Carousel: Cocoa Trade
The focus of this matchmaking session will be on Cocoa Trade. We will match Cocoa buyers with
Cocoa sellers and vice versa.

17:30 - 18:00 Matchmaking Carousel: Impact Investment
The focus of this matchmaking session is connecting investors to interesting projects.

18:00 - 19:00 FCIA & CHOCOA: Inspiration from Other Sectors
to Boost the Market for Craft Chocolate
This panel moderated by Bill Guyton (Executive Director at the Fine Chocolate Industry
Association [FCIA]) & Caroline Lubbers (Co-founder of Equipoise) explores other sectors
market success in order to inspire the cocoa sector to boost the craft market. We will discuss
specialty markets such as craft beer and wine. How did the craft beer market grow and how can
the concept of terroir (regional circumstances that are responsible for product characteristics
that drive quality and prices) seen in the wine sector benefit the cocoa sector? You will learn
what exactly boosted their craft market, and how this can be applied to the cocoa sector.

The speakers on this panel are:
   Gabriele Pezzuto (Export Manager at Batasiolo Vini)
   Jeff Abella (Co-founder at Moka Origins)
   Ewald Rietberg (Co-Fouder at Heinde Verre)
   Pepijn van der Ven (Beer brewer at Brouwerij Troost)

19:00 – 19:30 Matchmaking Carousel: General
The focus of this matchmaking session will be on Cocoa Trade. We will match Cocoa buyers with
Cocoa sellers and vice versa.

19:30 - 20:30 FCIA & CHOCOA: How to Expand in the US,
European, and Asian Markets
In this panel moderated by Bill Guyton (Executive Director at the Fine Chocolate Industry
Association [FCIA]) & Caroline Lubbers (Co-founder of Equipoise) experts from America (US)
and Europe (EU) will advise on how to navigate the European market, explore opportunities in
the US, and launch a successful business in Asia (AS). There are plenty of opportunities to
discover. However, will the US-EU trade wars impact these opportunities? and is the AS market
promising?

The speakers on this panel are:
   Todd Masonis (Co-founder at Dandelion)
   Brendan Drake (US CEO at Hotel Chocolat)
   Manuel de la Peña (Vice President at Luker Chocolate)
   Matt Caputo (President at A Priori Distribution)

PARTNERS