Building the capacity of small scale cocoa farmers to conduct on-farm fermentation

Date

2020

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Abstract

This policy brief highlights currently used cocoa fermentation methods along with policy recommendations for farm level fermentation. The project aims to aid fermentation through design of a single fermentation box which can handle 60 to 100kg of cocoa and has shown potential to reduce fermentation time from six to four days with 99% fermented beans. The majority of farmers have less than a hectare of land and produce approximately 70kg of cocoa bean pulp in two weeks. For small-scale farmers to benefit from the cocoa enterprise, there is need to add value to the beans through fermentation.

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Keywords

VALUE CHAINS, COCOA, SMALLHOLDERS, APPROPRIATE TECHNOLOGY, AGRICULTURAL INNOVATION, CAPACITY BUILDING, VALUE ADDED, UGANDA, SOUTH OF SAHARA

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