Albertus Bernardus Eskes

Independent Consultant on Cocoa Quality Enhancement

“Zero and Minimal Fermentation for Superior Cocoa Qualities and Human Health”

A method was discovered that eliminates bitterness in all stages of fermentation. Zero and minimal fermentation proved to yield superior qualities and maximum preservation of antioxidants. 

Andrea Camacho

Luker Chocolate

Building Resilience at Origin| London Chocolate Forum

Climate resilience is becoming essential for the cocoa sector. With rising temperatures, shifting rainfall patterns and increasing soil degradation, cocoa-growing regions face growing challenges that threaten both crop productivity and farmer livelihoods. These impacts are already visible, with lower yields, stressed ecosystems and greater vulnerability across the supply chain.

Chris Vincent

President of the World Cocoa Foundation

The Future of Traceability in Cocoa

In this keynote, Chris Vincent will explore how regulations such as the EU Deforestation Regulation are transforming supply chains, why national traceability systems are becoming essential and how industry, governments and farmers are working together to build systems that are not just compliant, but inclusive and sustainable.

Join this session to learn how traceability is unlocking new opportunities, what it means for producers and markets, and why collaboration across the value chain is key to the future of cocoa.

Dr. Fiona Lahive

Senior Research Fellow

Physiology Meets Climate: Advancing Our Understanding of Cocoa’s Environmental Responses

As climate change threatens the future of cocoa production, our research program aims to uncover the ecophysiological responses of cocoa to environmental stress and provide the evidence needed for informed decision-making. This talk will highlight our multidisciplinary approach and showcase the diverse cocoa-related activities at the University of Reading, all working toward a more resilient and sustainable cocoa sector.

Jonathan Williamson

Product Developer at the Co Op

Chocolate at Co-op

Talking through the history of cocoa at Co-op, our commitments to fairtrade and difference it has made to cocoa farmers. I would also like to touch on what the future of cocoa might look like for our business and how we can continue and enhance our support of cocoa farmers.

Michael Cooke

VisionSpring

Clear growth: How can glasses transform lives?

Imagine working on a cocoa farm, struggling to see clearly enough to hand-pollinate flowers or sort beans. For many farmers and communities around the world, this is a daily reality.

Millions of cocoa farmers live with poor vision. It affects their quality of life, reduces their productivity, and limits their income. The challenge becomes more pressing with age: 85% of people over 40 experience age-related blurry vision—and with the average cocoa farmer now 52 years old, this is a widespread problem.

But there’s a simple solution with transformative potential: a pair of eyeglasses.

Salomon Kalou

Co-founder of Oumé in conversation with Mustard PR

Salomon Kalou, Co-Founder, Oumé
Best known for his football career with Chelsea FC and the Ivorian national team, Salomon brings a lifetime of leadership, heart, and hometown pride to Oumé. 
Karina Ferreira, Creative Director and Co-Founder, Oumé
A Brazilian-born creative force now living in Abidjan, Karina brings global style and soulful strategy to Oumé’s identity. 
Ndubuisi Kejeh, Founding Partner, Mustard
A serial entrepreneur and MIT-recognised innovator, Ndubuisi co-founded Mustard to help influential leaders build story-first brands. 

Simon Wright

In Conversation With:
Spencer Hyman, Sophie Jewett and Chris Vincent

For more information on this panel, please get in touch with a member of the LCF team today.

Sophie Jewett

Managing Director at York Cocoa Works

For more information on this talk, please get in touch with a member of the LCF team today.

Spencer Hyman

Co-Founder & Chair of Chocolate at Cocoa Runners

Chocolate, Polyphenols, Flavonols, Heart Health and Savouring

Chocolate – and in particular cocoa nibs, cocoa powder and high percentage dark chocolate-  is often described as a “super-food”.  This isn’t a new trend.  Ever since its introduction to Europe in the 17^th and 18^th century, all sorts of health claims have been made for chocolate.  We’ll go on a quick tour of these, before drilling down to the peculiar link between the Iranian Hostage crisis and the heart health claims made in the late 1990s for the flavonols in Drinking Chocolate.