Abstract
Coffee and cocoa quality is of evergrowing importance and bemg able to determine the key quality aspects of different batches of coffee or cocoa and their products Is central to match1ng industrial processes with mcreas1ng consumer demand for specific quality attnbutes. But what do we actually mean by quality? Th1s is not only difficult to define but different stakeholders often have different interpretations relating to their own specific reqUirements for their part of the product1on chain However, what is clear 1s that the central component of every quality attribute. irrespective of position in the chain. IS that 1t IS always the biochemical composition of the matenal 1n question which determines 'quality'.
| Original language | English |
|---|---|
| Pages (from-to) | 38-39 |
| Journal | Coffee & Cocoa International |
| Volume | 41 |
| Issue number | 4 |
| Publication status | Published - 2014 |