This latest release fully supports the Cut Test, a key metric used in sample handling by chocolate makers. It features support for all the physical analysis parameters demanded by the industry and it’s growing standards. Cocoa specific values like fermentation levels, cocoa specific defects, fat content, bean count are all part of the base package adding clarity for chocolate businesses and their supply chain. The result? Chocolate makers can record more information, more quickly, using industry specific terminology across the entire system.
We have been working hard with partners in the cocoa business to deliver focused cocoa sample handling, expanded analysis sheets for different types of cocoa, more detailed reporting, and support for both CoE grading and FCCI as well as the ability to customize these reports. That is an important advantage in a business with multiple standards. This release also introduces comprehensive support for handling multiple samples and batches, a big time saver for growing businesses with such a high quality focus.
Cocoa Physical - capturing the details
Chocolate makers can select the physical attributes that are important to their business to track. Once selected, these attributes are saved for use with all future samples. Some examples include:
- Cut test
- Bean count
- Liquor fat content
- Smell (including a list of values)
Analysis has been simplified for one or multiple samples at the same time based on the fields selected. Another major time saver, all sample information flows through the system as samples are accepted or rejected. You can come back to it any time and critically analyze against it in the future.
The system supports a single cut test or as many cuts as needed. To save time processing cuts the total values per category are calculated across all entered cuts. Custom notes for each cut are also supported if needed. You can also select 50 or 100 beans per cut, another selection the system will remember going forward to save time. Also, while entering your bean counts, the system will automatically check if you have hit the total bean count.
Cocoa physical analysis - getting into the details
The new cocoa detail page provides a single at-a-glance overview of every data point around a cocoa sample and of course supports multiple sample views as well as the ability to customize the information presented at a detail level. To keep things simple the detail page is designed to only show information that is collected and filled in.
Reviewing your cocoa’s physical details
Getting good information out of Cropster starts with putting good information in. This release features a cleaner, simpler interface to make inputting information while you are processing samples simple. It also presents information on where you are in the process, and the effects of the information on analysis, etc. in real-time. Analysis in Cropster is the same, it is designed from the ground up to present a clean, simple overview of your business and its critical information. Select from a set of standard analysis or build your own custom view in seconds.
Cropster’s support for customization extends into the critical details chocolate makers need. The system only presents the fields you are tracking to reduce clutter. Once in the system you can analyze and sort based on your key criteria. Just getting started with sample management? The system defaults give an excellent overview and you can customize to your own needs from there. Looking to migrate data from that spreadsheet you built? Let us know and we’ll help. Looking to get some information into a spreadsheet? Just select what you want and hit that handy ‘download to Excel’ button!
Digging into your cocoa sample information
Chocolate makers understand that better sample management results in higher quality. The thing is, sample management can yield a lot of information and depending on how many samples are reviewed, it can quickly get complex. Cropster makes collecting simple and more importantly it presents the information collected in an easy, quick and portable way. That helps decision making and drives better, data driven decisions.
This release also benefits from numerous advances we have made to reporting across the Cropster platform. It highlights relevant information and presents it as and when it is needed in your workflow. An example: the cocoa detail page above presents all the information about cuts and samples including all relevant percentages from the cut test and the sensorial analysis once it is complete. The cut test and the sensorial analysis is presented side by side giving quick, easy to read and complete information on two key processes. This is critical information, paired as needed by chocolate makers.
Additionally due to the integrated nature of Cropster, filtering cocoa by origin, farm, sales number, location, etc. and reviewing sample quality over time with complete quality (sensorial and physical) information is simple. We know many chocolate businesses have tried to achieve this using spreadsheets. With this release this type of comprehensive review is now easily done across multiple samples (e.g. a pre-shipped vs. an arrival sample comparison) for any cocoa business.
Finally, all of these improvements feature the latest Cropster interface which means they are fully accessible via mobile device. Chocolate businesses now have access to all their key information and can update it - anywhere, anytime.
Who thought chocolate could get any better?