There has been a surge of interest in cacao in recent months especially in the media. Very often these products are claimed to be fine flavour, traceable cacao but unfortunately they are not. The definition of fine flavour cacao is stipulated in Article 2.2. of the International Cocoa Agreement 2010 (Ammended). Fine flavour cacao is characterised by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean.