New innovations to make Ghana’s cocoa more valuable with flavour

New innovations will soon be introduced to improve the flavour and value of Ghana’s cocoa under a collaboration between the World Cocoa Foundation (WCF) and US-based chocolate maker TCHO.

According to the two, this will take the form of a “Flavour Lab” located at the Cocoa Research Institute of Ghana (CRIG) and on-farm extension work.

The project is expected to work with approximately 7,000 farmers throughout Ghana’s cocoa producing regions.

In a joint statement February 19, 2013, the two said “the Flavour Lab will include a sensory panel that will be trained in objective flavour evaluation, an invaluable tool for commercialization and research based on flavor characteristics.”

It adds that farmers will learn by tasting chocolate from their own beans, usually for the first time, how product quality depends on good fermentation and drying methods.

WCF President, Bill Guyton said, “We are proud to partner with TCHO to bring this innovative programme to Ghana.  We’ll build upon Ghana’s strong cocoa culture, by improving flavour and value, and will be able to reinvest increased quality back into cocoa communities.”

Officials say the project’s goal is to demonstrate to farmers the direct link between quality at the farm level and increased value for their products.

By Ekow Quandzie