FLAVOUR
PROFILING

In 2014, the Cocoa research Centre (CRC) of the University of the West Indies, St Augustine, with the support and collaboration of the Ministry of Food Production and the UWI Trinidad and Tobago Research and Develop Impact Fund conducted a detailed flavour profiling of the cocoa in the Montserrat region.

Results showed that there were distinct flavours including fruity, floral and woody flavours. These flavours stood out when compared to other regions.

Comparison of average flavour profiles of composite bean samples from Montserrat Cocoa farmers Co-operative Society Limited, processed on site at three points during the crop year.

profile