Ms. Gladys Ramos is an agronomist engineer with many years of experience in the field. She obtained a master Degree in the Development of water and soil management and a position as researcher V at the INIA institute in Venezuela.

Gladys is highly specialized in the world of fine-flavor cocoa.

Since 2010, she has been responsible for the quality control laboratory of the Venezuelan company, Cacao Aroma, and is a board member of CAPEC, the Chamber of Cocoa Commerce in Venezuela (since 2006).

Gladys has held a diverse range of positions, ranging from consultant to coordinator supporting investigative projects.

Gladys travels frequently and can be found at many leading industry events all over Latin-America.

In her work, she places special emphasis on sensory profiles and the organoleptic characteristics of fine-flavor, as well as cocoa agricultural practices for cacao. Gladys applies her knowledge in biology, physiology, chemistry, to all the stages of cocoa, from seeding and harvesting to the post-harvest phase where fermentation and drying become crucial.

She can be found online referenced in many publications regarding cocoa quality, organoleptic analysis, chemistry, and Criollo genetics.

At Intercacoa we have the privilege to frequently work with Gladys. Her specific knowledge and expertise stands at the basis of our decisions and helps us to improve our processes and obtain optimal results in origin. All of this leads us the end goal achieving optimal customer satisfaction.