Farmers urged to ferment cocoa beans properly

cocoa_tree.jpgThe Quality Control Division of the Ghana Cocoa Board (COCOBOD) has
advised cocoa farmers to ensure adequate fermentation and drying of
their cocoa beans, before sales in order to help to protect the premium
quality of the country’s cocoa.

Mr
Kwadwo Kyei, Principal Quality Control Officer, gave the advice when he
interacted with farmers on the quality of cocoa beans at Akim Oda in
the Eastern Region.

Mr Kyei stated that the purple colour of
some of the beans is as a result of bad fermentation and advised that
the only way they could avoid a recurrence was to ferment the beans
properly.

According to him, the beans must be fermented very
well for six days, before putting them on the drying mat. This is to
ensure that they are thoroughly dried before bagging.

Mr Kyei
urged Purchasing Clerks to do pre-sale inspection to ensure that the
beans do not contain any foreign matter before they purchased the beans.

The
Principal Officer was not happy about farmers using child labour on
their cocoa farms and cautioned them against the practice and asked
them to desist from using children without allowing them to go to
school.

Mr Kyei advised the farmers to accept only Akuafo
Cheques whenever they sold their cocoa to the Purchasing Clerks and
reminded them of the numerous benefits that they could derive from that.

He
urged the P/Cs to stop pre-financing the purchase of cocoa, a practice,
which he described as having brought untold hardships to some of the
farmers.

Source: GNA