Launch of Lalcocoa Yeasts for Cocoa fermentation

The world of Cocoa descended on Guayaquil in Ecuador for the 6th Cumbre Mundial del Cacao. With Ecuador being the 3rd biggest producer of Cacao at 6% of the world production, it is arguably one of the key producers of Fine and flavor cocoa. 75% of their cocoa exports are classified as fine and flavor cocoa.

With this in mind, Ecuador is well positioned to be the host of our first Cocoa Exhibition and Launch of our Lalcocoa range. Lallemand Oenology launched two commercial products, Lalcocoa Forte and Lalcocoa Matunda for cocoa fermentation. This is a first for the cocoa industry; we are the first company to launch yeast specifically selected for Cocoa fermentation. Our chocolates, made in-house by our very own Pierre Poirot, were very well received and showed very well the impact of the two different yeasts on flavor and quality of the chocolate. Our booth was abuzz with people wanting to know more about our offering.