Kerry Ann Deo

I pursued a Bsc. in Human Nutrition and Dietetics, however, I stepped into my niche of food product development by participating in local and regional competitions which tested different criteria of product development. These criteria ranged from taste to marketability of products. Having experienced success of placing in the top 3 every time, I wanted to learn more of the science behind the food so I pursued my Msc. in Food Science and Technology. Whilst pursuing my Msc. I worked in the Food Technology Department at the Cocoa Research Centre in the University of the West Indies for approximately 3 years. There I specialized in quality assessments (from fermentation to chocolate), chocolate and cocoa product development as well as practical bean to bar and sensory training for students. I also incorporated chocolate into my thesis, basing it on a more convenient form of drinking chocolate where I studied the effects of cocoa butter and soy lecithin (emulsifier) percentages and there effects on solubility. During my time working with chocolate I became passionate about the process but most importantly the products that could be derived from cocoa. It was there I decided to branch off into my own business and develop my brand. This is where 'Chawklit' came to life.