In a joint presentation, FCIA Executive Director, Bill Guyton and The Fermentation Association (TFA) Executive Director, Neal Vitale, explore the role fermentation plays in expressing the flavor profile of cacao beans. With so many variables influencing the fermentation process of cacao, it is a balance of science and art. In this webinar, FCIA and TFA are joined by three cocoa fermentation experts discussing how they achieve that balance from the perspective of a smaller vs. larger processor as well as a consultant who works with farms around the world. Find out how Nat Bletter, PhD (founder of Madre Chocolate), Max Wax (VP Rizek Cacao), and Dan O'Doherty (principal of Cacao Services) leverage science to highlight flavor profiles to develop beans prized by chocolate makers.