Collaborative Innovation in Cocoa/Chocolate Products: Exploring Sustainable Alternatives between Belgium and Turkey
▶Summary
1. To raise public awareness about biodiversity & sustainability in chocolate 2. To develop sustainable, innovative chocolate alternatives integrating finest Belgium chocolate with Turkish ingredi...
▶Objectives
1. To raise public awareness about biodiversity & sustainability in chocolate 2. To develop sustainable, innovative chocolate alternatives integrating finest Belgium chocolate with Turkish ingredients & flavors 3. To achieve less sugar more nutritious chocolates & pralines 4. To educate Turkish people interested in chocolate about bean to bar processing 5. To create a link between Belgian local chocolate producers & Turkish local farmers 6. To enhance research collaboration between partners
▶Activities
1. Survey Studies 2. Training and Hands-on Sessions in Belgium 3. Training and Hands-on Sessions in Turkey 4. Earth Market in Turkey 5. Promotional Activities
▶Impact
It is expected to result in increased public awareness of biodiversity and sustainability in chocolate, development of nutritive/innovative chocolates, collaboration between Belgian and Turkish partners, new market opportunities for Turkish farmers and Belgian chocolatiers, enhanced skills among participants and initiation of research activities between the partners. Belgium and Turkish small producers/entrepreneurs, patisseries etc. are expected to supply products from each other.