Manuals

This is a collection of all manuals published within NARO. These include Training manuals, crop production manuals and farm operations manuals

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BUILDING THE CAPACITY OF SMALL SCALE COCOA FARMERS TO CONDUCT ON-FARM FERMENTATION
(THE SCINNOVENT CENTER, 2020-03-06) Mulindwa,Joseph; Kaaya, A.N.; Daphne B. N.; Muganga L. &; Chemutai J.
Cocoa is one of the ten strategic crops in Uganda1, currently ranking fourth in foreign revenue contributions. Production in Uganda has increased over the past five years from 26,352 tonnes in 2013 to 30,752 tonnes in 20182. The provision of cocoa seedlings by the Opera on Wealth Creation (OWC) to farmers is expected to increase production. Most production occurs in Bundibugyo, Mukono, Buikwe, Hoima, Kibale and Mpigi. Small-scale farmers with an average acreage of less than a hectare are the ones who grow cocoa. Cocoa goes through a series of postharvest handling procedures including pod breaking, fermentation, drying and bagging. Fermentation and drying affects the quality of beans and the resultant secondary products (chocolate and cocoa butter). Fermentation is a costly stage that requires training and resources that are not easily accessible to smallholder farmers in Uganda; thus forcing farmers to sell fresh cocoa beans instead of dry beans. Previous research highlights lack of knowledge on postharvest handling as one of the challenges faced by cocoa growers in Uganda. This brief therefore highlights the currently used cocoa fermentation methods and their associated challenges. It also provides policy recommendations.