Whatever the genetic background of the trees producing the cocoa, the development of flavour is also dependent on correct fermentation and drying procedures, and further processing steps such as roasting, alkalisation or conching. All types of cocoas can suffer from several off-flavours and these are described below, along with the method of assessment or detection. The causes of the off-flavours, and guidance on good practices are discussed in here. (To read in its entirety, click the cover photo or go to this link Cocoa Beans Industry Quality Requirements Apr 2016)