Check out the companies exhibiting in the BtoB area by activity.
11am – 12 noon: Tempering techniques by Kerry Beal, Owner of The Chocolate Doctor – in English
12 noon – 12:30: Working with prints on chocosheets and bonbonsheets by Eric Hoekstra, Sales Manager of Cake Art BV – in English
1pm – 2pm: The Unique Quality of Philippine Cocoa by Valente Turtur, Executive Director of Philippine Cacao Industry Council – in English / For more information, meet Mr. Valente Turtur and some of the finest Philippine cocoa producers after his presentation in the Lounge of the BtoB Village.
2pm – 3pm: Single origin Colombian Cocoa Testing by Carlos Torres, Project Director and Manlio Larotonda, Technical Director of El Colaboratorio – Disidente Cacao – in English
3pm – 4pm: Exploring the latest innovations in cocoa quality evaluation by Chloé Doutre-Roussel, International Expert in Cocoa and Fine Chocolates & Carla D. Martin, Executive Director of the Fine Cacao and Chocolate Institute – in English
TUESDAY 31 OCTOBER
11am – 12 noon: Les terroirs de cacao de l’Amazonie brésilienne by Wandel Da Rocha, President of Association CABRUCA COP21 Paris – in French
12 noon – 1pm: Why does bean-to-bar is not taking off in France? by Eri Ikezi, Author of “Les Génies du Chocolat”, Gianluca Franzoni, Cocoa and Chocolate Expert, and Olivier de Loisy, President of Chocolaterie de l’Opéra – in French and English
1pm – 2pm: The quality of Colombian Cocoa by Oscar Ramirez, Technical Manager of Federacion Nacional de Cacaoteros – in English
2pm – 3pm: The bean-to-bar movement and how to handle it with the F.B.M. technology by Giuseppe Di Chiano, General Manager of F.B.M. – in English
3pm : Les Couvertures Végétales Linnolat – La pâtisserie de demain à travers l’innovation et le développement durable by Daniel Becker, Founder and Manager of Linnolat – in French