BIG INTERVIEW
FERMENTATION, ROASTING AND SENSORY SCIENCE AREN’T SEPARATE STEPS — THEY’RE INTERCONNECTED PARTS OF A SINGLE
FLAVOUR-DEVELOPMENT SYSTEM
closely with farmers and partners to ensure robust practices in fermentation and quality control. This helps us reduce variability early in the process. Regular sensory evaluation allows us to
Simon Brayn Smith
track flavour continuously and address any deviations before they affect production. At the processing stage, adapted batch roasting with bespoke profiles enhances our ability to manage natural differences that occur in cocoa. Clear process guidelines and frequent checks provide manufacturers with consistent flavours they can rely on.
Origin selection & terroir Simon – Why were the Dominican Republic, Uganda and Papua New Guinea selected for this launch, and how do they work together strategically within ofi’s broader cocoa portfolio? These three origins were selected because
we believe that they’re able to offer a unique combination of terroir (and flavour), processes in place to control post harvest practices, and then being able to do that at scale These three origins form the foundation of our fine- flavour distinct cocoa liquor range, and each was selected deliberately for its sensory profile, supply potential and strategic fit within our broader cocoa portfolio. The Dominican Republic has rich volcanic
soils, abundant rainfall and shaded mountain farms which produce slow-ripening cocoa. This cocoa liquor offers fresh fruit notes such as berries and citrus, combined with dried fruits and subtle spice and woody notes. Uganda is known for its high-altitude farms, fertile soils and diverse microclimates. Here the cocoa liquor has a fruity profile, with notes of berry, tropical fruit and citrus, alongside overripe tones and hints of dried fruit. Papua New Guinea have more nutty and woody tones, complemented by notes of tropical and dried fruit. These complementary profiles give
Irene Ter Laak
manufacturers flexibility across a wide range of premium applications, while strengthening our broader cocoa portfolio with well defined single
FEBRUARY 2026 • KENNEDY’S CONFECTION • 11
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