IBE Announcements

Join a Unique Research Experience on Cacao Fermentation in Costa Rica!

Are you passionate about scientific research and improving the livelihoods of smallholder farmers? Take part in an exciting opportunity to combine these interests by studying cacao fermentation in the lush, tropical landscapes of Costa Rica.

Few people know that cacao must be fermented before becoming chocolate, and this process significantly influences the beans' market value. Smallholders often sell unfermented beans at lower prices, while companies that ferment the beans face challenges due to limited scientific understanding of the biochemical processes involved. This program seeks to bridge that knowledge gap and empower smallholders.

Through this interdisciplinary IRES (International Research Experiences for Students), participants will:

• Gain in-depth scientific knowledge of cacao fermentation and processing.
• Learn analytical and statistical techniques through hands-on field and laboratory research.
• Collaborate with cacao farmers and chocolate manufacturers, contributing directly to maximizing the value of local cacao products.

Participants will work alongside researchers from the Universidad Nacional in Heredia, Costa Rica, as well as mentors from the University of Georgia and the University of Florida. In addition to valuable research experience, you’ll explore Costa Rica’s stunning landscapes, immerse yourself in its culture, and learn about the history of cacao.

Undergraduate and graduate students from any university are welcome to apply. Take advantage of this unique opportunity to make a difference in science and sustainability while experiencing the beauty of Costa Rica!

Please contact José Reyes De Corcuera ([email protected]) for additional information on the program and how you can participate!