COOKO
Cooko utilizes a patented Source Fermented® process that initiates cacao fermentation at the source, ensuring optimal flavor preservation and enhanced traceability through RFID tracking. This method addresses the issues of unethical sourcing and low farmer compensation by guaranteeing a living wage for farmers while improving cacao quality and reducing contamination risks.
- Agriculture Technology
- Hardware
- Internet of Things
Funding
Raised to date
$860.9KRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Traditional cocoa production faces challenges related to inconsistent bean quality, unethical sourcing practices, and a lack of traceability, leading to potential contamination and unfair compensation for farmers. Existing methods often involve reactive quality control, resulting in waste and rework.
Solution
Cooko employs a patented Source Fermented® process that initiates cacao fermentation at the source, directly after harvesting. Freshly picked cacao beans are transferred to specially designed fermentation containers, each equipped with an RFID tag for tracking. This approach ensures optimal control over the fermentation process, preserving the unique flavor profiles and quality of the beans. The system intervenes proactively to prevent defects and simultaneously ensures embedded cocoa traceability back to the plantation, meeting the stringent requirements of the EUDR and other regulations aimed at fostering more sustainable value chains.
Target Audience
Cooko's primary customers are chocolate manufacturers, food and beverage companies, and specialty cocoa buyers seeking high-quality, ethically sourced, and fully traceable cocoa beans.
Features
- Patented Source Fermented® process for initiating cacao fermentation at the source
- RFID tracking of fermentation containers for enhanced traceability from farm to processing
- Anaerobic fermentation in controlled, oxygen-limited environments to enhance flavor development
- Real-time monitoring and adjustment of the fermentation process to tailor flavor characteristics
- Proactive intervention to prevent quality defects, spoilage, and contamination
- Reduced need for extensive transportation and additional processing infrastructure