A Global Celebration
In celebration of World Chocolate Day 2024, we are thrilled to share that the International Food & Beverage Association hosted a special virtual meeting. Esteemed collaborators, supporters, and patrons from around the globe joined this festive event. This year, with the Chocolate Queen Raquel Toquero-Choa as the main host, festivities took place in South Korea in partnership with the Philippine Embassy, commemorating the 75th anniversary of Philippines-Republic of South Korea relations.
Insights and Innovations
Hai Poh Cheong, President of the International Food & Beverage Association, shared his insights on the innovative journey of cacao in today’s markets and its boundless potential.
Transforming Chocolate
As we come together virtually to mark World Chocolate Day 2024, we celebrate the transformation and innovation that chocolate and cacao have undergone in the food and beverage industry. The creativity within this space continues to expand our culinary horizons, demonstrating both the versatility and the timeless appeal of chocolate around the globe.
The Chocolate Queen
At the forefront of this evolution stands a distinguished personality, Raquel T. Choa, hailed as the “Chocolate Queen.” Her visionary efforts and commitment to collaboration have set the stage for groundbreaking applications of chocolate, far beyond ordinary expectations.
The Journey of Cacao
The journey of cacao from bean to bar has been a story of constant development—one that today reaches into new and exciting domains. Cacao is no longer just a guilty pleasure but serves as a symbol of progressive cuisine and a beacon for sustainability. With its robust health benefits and rich antioxidant properties, cacao is carving its niche in functional foods, bringing delight to health-conscious consumers.
Ethical Practices
Ethical practices in the cultivation and sourcing of cacao are now as important as its taste. Through the promotion of fair trade and organic farming, we nurture the communities that harvest cacao and ensure that their futures—and the future of our planet—are protected in every delicious bite.
Innovations in Cacao: Synergistic Collaborations
Innovation in cacao transcends from chefs and chocolatiers to researchers and entrepreneurs. These synergistic collaborations push forward the boundaries of processing, devising new flavors, and conceptualizing unique products that continue to entice and intrigue us.
The Impact of Raquel Toquero-Choa
The Chocolate Queen, Raquel Toquero-Choa, embodies the perfect marriage of expertise and innovation. Her ventures and partnerships have become trendsetters within the industry, inspiring waves of new culinary designs that reach every corner of the world. As we forge ahead in our collective endeavors, the vanguard of chocolate innovation promises to reveal even more astonishing uses for cacao and chocolate.
The Future of Chocolate: Inspiring Creativity and Sustainability
Raquel Toquero-Choa’s work, along with the efforts of countless others in this vibrant industry, inspires us to think beyond the bar and envision a future where chocolate not only delights but also nourishes and sustains. Today and every day, we celebrate the joys of chocolate. Let it continue to inspire, to uplift, and to bring us together, fostering creativity and championing sustainable and responsible consumption for generations to come.
A Toast to the Future
Let us raise a cacao cup (or a chocolate bar) to the future of cacao—a future ripe with promise and as rich as the chocolate we cherish.
Happy World Chocolate Day 2024!
