Cocoa Farming and Agriculture

Through the Gold Fields Ghana Foundation (GFGF), Abosso Goldfields Limited (AGL) hosted a distribution event, in which they contributed over US$80,000 worth of farm inputs to 360 farmers in the Prestea-Huni Valley Municipality. The items were distributed as part of AGL’s Cocoa farmer support programme, which was put in place to help boost Cocoa production

Côte d’Ivoire is supposed to be in its rainy season, which starts in April and lasts through to November. Rainfall has been less than expected for the time of year, however, and the weather is uncharacteristically dry with above-average temperatures. Nevertheless, moisture accumulated in the soil over the past week has provided a level of

Alternative Uses for Cocoa by  Ghanaian Company Volta Winery Ghana is well known for its contribution to the global Cocoa supply, being the second-largest producer of Cocoa worldwide. The country exports over 800,000 tonnes of Cocoa per year on average, making it Ghana’s primary commercial crop and a huge contributor to their economy. The value

Cocoa remains one of Ghana’s most important commodities, with the West African country ranking the second largest global Cocoa producer after neighbouring Côte d’Ivoire. The country’s Cocoa economy focuses on the export of Cocoa beans for global use in chocolate products. Koa, a Swiss-Ghanaian food upcycling start-up, has just received approximately US$10 million in funding

The government of Côte d’Ivoire is asking the private sector to invest in a $1.5 billion plan to restore degraded forests and increase food production.  Despite a commitment to fight deforestation and a commitment to increase forest cover to make up 20% of Ivorian territory by 2030, data shows that the West African country continues

One hundred forty million hybrid cocoa seedlings have reportedly been raised as part of a COCOBOD initiative to revive dying farms infected with Cocoa Swollen Shoot Virus Disease (CSSVD). At BarTalks, we recently wrote about the progress that Ghana’s Cocoa Board (COCOBOD) has made with their National Cocoa Rehabilitation Programme (NCRP). Farms that were once

Chocolate has been around for millennia in various forms, and people have experimented with different methods of processing it for nearly as long. Even today, researchers at the American Chemical Society have discovered a new Cocoa post-harvest treatment that could serve as an alternative to traditional fermentation. The new method, called ‘moist incubation’, reportedly produces