Cocoa farmers, processors, extension officers, and stakeholders of the Kalinago Territory are now equipped with the knowledge and skills needed to enhance postharvest techniques, and improve product quality to unlock the full potential of cocoa flavor profiles.
This initiative which took place from February 10-12, 2025, is a collaboration between the Food and Agriculture Organization of the United Nations (FAO) and Dominica’s Ministry of Agriculture, Fisheries, and the Blue and Green Economy. It was conducted as part of the FAO-led projects ‘Capacity Building Related to Multilateral Environmental Agreements in ACP Countries – Phase III’ and ‘Strengthening the Foundations for a Specialty Cocoa Sector in the Caribbean.’
Participants benefitted from a comprehensive curriculum that combined theoretical knowledge with hands-on demonstrations and sensory evaluations. FAO’s experienced facilitator shared expertise through interactive sessions, helping participants refine their understanding of cocoa quality management. This initiative underscores FAO’s commitment to strengthening the cocoa value chain and promoting sustainable agricultural practices in the Caribbean region.
Key highlights included:
- Linking the importance of best practices for soil health and impact on cocoa bean quality.
- Identification of critical control points in the postharvest process to preserve bean quality.
- Fundamentals of fermentation and drying techniques and low-cost equipment.
- Flavor development, quality assessment, and storage methods.
FAO’s Cocoa Postharvest Specialist Sarah Bharath, who facilitated the training and was elated with participants said, “The training sessions demonstrated a strong enthusiasm among participants, who actively engaged in discussions and practical activities to enhance their knowledge of cocoa processing and farm management. While the primary focus was on cocoa postharvest techniques, the sessions also fostered a broader understanding of soil health and its impact on crop and bean quality, sparking interest in further training to strengthen environmental resilience and community development in the Kalinago Territory.”
Athalie George, from Twin Islet Production, a local chocolate maker from the neighboring community Castle Bruce, added that the training offered valuable insights on improving cocoa fermentation using readily available equipment and materials, providing farmers with the tools to enhance flavor profiles in their cocoa production. The training also indirectly conveyed useful information on the importance of maintaining good soil health, which serves as the foundation for healthy, productive plants.
Asher Burton, Agricultural Extension Officer of the Ministry of Agriculture, serving the Kalinago Territory, stated “Cocoa farmers and processors are really thankful for the training from FAO. People here have been doing cocoa for years but to have an international expert in post-harvest give a three-day workshop to improve quality is priceless.”
For further information, please visit FAO’s official website or contact FAO’s Subregional Office for the Caribbean.
