Professionalising a cocoa cooperative
The optimisation of organic cocoa production in Akebou, Togo
The impact concerns generating income for 1,300 cocoa farmers and their families. Approximately 10% of Togolese farmers cultivate coffee and cocoa. If the quality and quantity of their products increase and their sales increase, their income will rise. This, in turn, will improve the cocoa farmers’ access to food and living conditions.
Heart of the Matter
The demand for organic cocoa is (and will continue to be so in the future) greater than the expected supply worldwide. In one of the world’s leading cocoa-producing countries, the Ivory Coast, there is social turmoil (political instability) and it is difficult to export organic cocoa due to fiscal bottlenecks. Togolese cocoa has the potential to meet part of the world’s demand for West African cocoa. By making knowledge and resources available and improving the organisational structure, the quality and production of cocoa in the country can be optimised.
Coffee and cocoa were introduced in Togo around 1920 (during the colonial period) as agricultural products and since then have been an important source of income for Togo. After cotton and phosphate, coffee and cocoa are the country’s most important export products. Due to a lack of knowledge and organisation, as well as poor management, Togo produced only 6,300 tons of cocoa in 2011 (approx. 10% of which was organic cocoa). During the same period, nearby Ghana produced 600,000 tons.