Chocoa brings together the global cocoa and chocolate community to build business, exchange knowledge and help shape the future of the industry. The organisers describe it as a leading marketplace for high-quality, sustainable cocoa and chocolate, combining professional events covering trade, knowledge, networking and innovation across the cocoa value chain.
Chocoa connects cocoa with bakery
At the heart of Chocoa is its Trade Fair, which brings together companies and specialists working at every stage of the cocoa journey. These include cocoa producers, traders, logistics providers, equipment suppliers, certification bodies and fine chocolate makers, giving visitors opportunities to explore innovations and develop new partnerships in sustainable cocoa.
For the bakery industry, this is particularly relevant to manufacturers using cocoa and chocolate across cakes, biscuits, cookies, pastries, doughnuts and other sweet bakery applications. The event provides an opportunity to understand developments further upstream in the supply chain, from cocoa origin and sourcing to processing, flavour and finished chocolate.
Sustainability is central to Chocoa. Its Conference brings together cocoa and chocolate businesses, policymakers, farmers, NGOs, service providers and researchers, with discussions addressing sustainability, market trends, traceability and innovation.
The Chocolate Makers’ Forum adds a product-development dimension, exploring areas including sourcing, flavour, consumer trends, business and creativity, while examining how post-harvest practices can influence cocoa flavour.
For bakery manufacturers and ingredient specialists, Chocoa therefore offers valuable insight into one of sweet bakery’s most important raw materials, particularly around cocoa sourcing, flavour development, supply-chain resilience, traceability and sustainability.
