The Cacao of Excellence Programme, an initiative managed by the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), has unveiled its highly anticipated list of the 2025 Best 50 cacaos and producers. This prestigious recognition celebrates the exceptional quality and remarkable diversity inherent in cacao beans sourced globally from smallholder farmers. The 2025 edition draws from an extensive dataset comprising 191 samples representing 45 distinct cacao-producing origins across the world. These samples underwent meticulous scientific evaluations to ensure a rigorous and impartial selection process. By highlighting exemplary cacao varieties and their producers, the programme aims not only to spotlight farming excellence but also to facilitate new market opportunities that reward quality and sustainability.
Each cacao sample submitted for the 2025 competition was subject to an exhaustive series of technical assessments at the Cacao of Excellence Research and Development Laboratory. These assessments begin with thorough physical analyses that determine key parameters such as dry bean weight, moisture content, and bean integrity—essential factors influencing the final chocolate quality. Subsequent processing involved converting each sample into cacao mass following stringent standard protocols, a crucial step designed to maintain consistency and enable fair comparative evaluation of sensory attributes. This methodological uniformity is critical, as it allows the resulting chocolate mass to accurately represent the inherent flavor profile of each cacao origin, separate from processing variability.
The sensory evaluation phase incorporated a blind-coded tasting protocol conducted by the independent Cacao of Excellence Technical Committee, consisting of internationally recognized flavor experts and sensory scientists. Utilizing standardized tasting methodologies, panelists evaluated attributes including aroma complexity, flavor balance, bitterness, acidity, and mouthfeel. These sensory parameters were scored with scientific precision, enabling a robust ranking system grounded in data-driven insights rather than subjective preferences. The oversight by an independent committee ensures transparency and impartiality, free from commercial biases, thus preserving the credibility of the awards and their impact on the cacao industry.
Recognition as part of the Best 50 set positions cacao producers and their unique terroirs on the global stage, elevating their visibility among chocolate manufacturers, traders, and specialty buyers. This distinction is more than a mere accolade; it functions as a vital market signal that opens doors to premium pricing, fair trade relationships, and long-term partnerships. By highlighting smallholder farmers who demonstrate exceptional dedication to quality, the program helps to rebalance global value chains in favor of those who steward cacao biodiversity and advocate sustainable farming practices, thus fostering resilient rural economies.
Looking ahead, all 50 winning samples are being transformed into dark chocolate bars at the Cacao of Excellence R&D Laboratory using a meticulously standardized recipe that governs parameters such as roasting temperature, conching duration, and ingredient composition. This phase ensures that the sensory differentiation in the final chocolates originates solely from the intrinsic qualities of the cacao beans themselves. These chocolates will serve as the basis for an upcoming blind tasting session conducted by an international jury of sensory experts and industry leaders, appointed to confer Gold, Silver, and Bronze distinctions at the Cacao of Excellence Awards Ceremony scheduled for February 20, 2026.
The forthcoming awards event will be held during Amsterdam Cocoa Week at the esteemed Chocoa Trade Fair, a globally influential platform dedicated to bean-to-bar chocolate innovation and sustainable cacao supply chains. The ceremony will not only honor the producers’ extraordinary craftsmanship but will also stimulate dialogue on the future of cacao farming, flavor innovation, and sustainability within the global chocolate sector. This historic gathering underscores the Programme’s commitment to creating synergies between scientific research, agricultural development, and market dynamics for cacao, ultimately benefiting all stakeholders in the supply chain.
At its core, the Cacao of Excellence Programme represents a paradigm shift in how cacao quality is defined, measured, and rewarded. By integrating advances in scientific analysis with sensory evaluation rigor, the Programme enhances the granularity of quality distinctions, overcoming the limitations of traditional commodity-based assessments. This approach nurtures cacao genetic diversity, encouraging farmers to preserve heirloom varieties with unique flavor signatures that would otherwise be marginalized in the global market. Consequently, it bolsters biodiversity while promoting the economic and environmental sustainability of cacao production landscapes.
Julien Simonis, Programme Manager of the Cacao of Excellence Programme, emphasizes the integral role of producers in this journey: “The Best 50 is an important step for farmers. It brings their dedication and skill to the attention of the international chocolate community, opening doors to recognition and better market access. Each cacao reflects extraordinary quality and the hard work of the people who produce it.” This testimony underlines the Programme’s unwavering commitment to empowering smallholder farmers and strengthening equitable value chains that acknowledge their expertise and contributions.
The Alliance of Bioversity International and CIAT, the program’s host organization, provides the scientific backbone and global outreach necessary to sustain such an innovative quality assessment platform. As part of the CGIAR system, the Alliance channels multidisciplinary research that intersects agricultural biodiversity, nutrition, and sustainable development. Its goal is to harness agrobiodiversity as a key lever for transforming food systems, building resilience against climate challenges, and enhancing farmer livelihoods worldwide. The Cacao of Excellence Programme exemplifies this vision by translating high-level research into tangible market benefits for cacao producers.
In summary, the announcement of the 2025 Best 50 cacaos marks a milestone in the evolving relationship between cacao production science and the global chocolate industry. With carefully curated samples reflecting wide-ranging origins and terroirs, this initiative not only elevates quality standards but also bridges gaps between farmers and discerning markets. As the program moves toward its awards ceremony and the subsequent commercial integration of winning cacaos, it continues to foster sustainable cacao landscapes that are culturally rich, environmentally sound, and economically viable for smallholder communities.
For those interested in exploring the detailed list of the 2025 Best 50 cacaos and further information on the Cacao of Excellence Programme’s groundbreaking work, the full list and additional resources are available at the official website: www.cacaoofexcellence.org/2025-awards/2025-best-50. This repository serves as a comprehensive knowledge base, providing technical documentation, sensory profiles, and insights that advance the science and appreciation of cacao quality worldwide.
Subject of Research: Cacao quality assessment, sensory evaluation, sustainable cacao production, smallholder farmer recognition
Article Title: Cacao of Excellence Announces 2025 Best 50: Elevating Global Standards in Cacao Quality and Farmer Recognition
News Publication Date: 23 September 2025
Web References: www.cacaoofexcellence.org/2025-awards/2025-best-50
Image Credits: Cacao of Excellence
Keywords: cacao quality, sensory evaluation, sustainable agriculture, smallholder farmers, cacao biodiversity, flavor profiling, sustainable livelihoods, international awards, agricultural research
