The International Cocoa Organization hosted the First World Cocoa Conference in Abidjan, Cote d’Ivoire in November, 2012. Arising from this was a number of “Global Cocoa Agenda Actions,” one key action identified was to “Improve cocoa quality by better communication of industry needs, postharvest processing and quality assessment.” Cocoa beans from Cameroon, produced by Trinitario type trees and whose cocoa powder has a distinct and sought after red color, have, so far, been classified as bulk cocoa beans. In addition to genetic factors, pre-harvest conditions have a significant impact on final cocoa bean quality and include considerations of farm location, soil type, nutrient status and fertility, land tenure, cultivation system and agronomic practices. Over-fermentation arises if fermentation is allowed to continue after this acetic acid stage leading to a rise in bacilli and filamentous fungi that can cause off-flavors. The main chemical risks arise from the fumigation of beans and the use of chemicals during cocoa production.