Mulindwa, JosephKaaya, A. N.B. N., DaphneMuganga, L.Chemutai, J.2020-10-122020-10-122020http://hdl.handle.net/10625/59591This 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.application/pdfenVALUE CHAINSCOCOASMALLHOLDERSAPPROPRIATE TECHNOLOGYAGRICULTURAL INNOVATIONCAPACITY BUILDINGVALUE ADDEDUGANDASOUTH OF SAHARAPolicy Brief