Focus on . . . Cocoa
Chocolate captures the hearts and imaginations of many people all over the world. Its unique flavour and textural characteristics combine and together are the secret of its success. It was valued so highly by the Maya that it was used as a form of currency at a fixed market rate (ten beans for a rabbit, one hundred for a slave). Fundamental to the success of chocolate is the quality of the raw material itself - the cocoa bean. Cocoa products sell in a very competitive market so quality and value are paramount if 'real' chocolate is to continue to appeal to consumers as manufacturers seek to replace cocoa butter with cheaper fat substitutes. Small-scale cocoa growers may themselves never taste chocolate but they know that if they are to continue to generate an income from this cash crop, that the quality of their produce has to be maintained.
Almost 85% of global cocoa production is now cultivated by smallholders with relatively modest plots planted to the crop. Yields per hectare are invariably low and, as with other cash crops where higher yields per unit area are required, pressures on soil infrastructure and fertility are becoming increasingly severe. In this edition of New Agriculturist we highlight some of the current challenges faced by cocoa researchers in maintaining the stringent requirements demanded by the industry whilst farmers try to achieve a reasonable income.
Cocoa Germplasm: an invaluable resource
A new global initiative to co-ordinate activities relating to the conservation and use of cocoa germplasm involves both international and national . . .
Better income, increased diversity and less environmental degradation are just some of the advantages that result from establishing a cocoa agroforest. Intercropping cocoa with . . .
New combat strategies for cocoa
Cultural and agronomic practices have become increasingly important in the production of cocoa as the battle against insects, diseases and weeds continues to . . .
A new initiative for sustainable cocoa production aims to have a 'sustainable and geographically diverse supply of cocoa within ten years.' This collaborative effort is . . .
The development of a genetic finger-printing technique for identifying black pod (Phytophthora spp.) will save time and money in distinguishing between . . .
A project for the processing of cocoa by-products could significantly increase the income-generating capacity of the industry in cocoa-producing countries. Cocoa wastes, such as . . .
A guaranteed minimum price; a price that is higher than the standard; a guarantee to take all the production that meets the quality criteria; and a long term contract - no wonder . . .
Regions of developing interest
Devastation of cocoa in many regions from pests, disease and adverse climatic conditions over recent decades has dramatically narrowed the global . . .
There are two reasons why some of Cameroon's cocoa farmers are turning away from their cement ovens for drying beans; their tendency to crack and allow smoke . . .
Further information can be found on the following organisation's web sites
American Cocoa Research Institute
Biscuit, Cake, Chocolate and Confectionary Alliance
International Cocoa Organisation
International Plant Genetic Resources Institute
International Working Group for Cocoa Pests
(INCOPED)
