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Indeed, their failure to do so could pose a threat to the quality and market value of Ghana's cocoa beans in the international market.
He stated that a post-harvest badysis conducted by CRIG had revealed that some cocoa producers
"Impatiently" fermented their cocoa beans for only three days instead of exercising for six days at a minimum.
Such practices, he said, could potentially reduce the taste and quality of cocoa beans, which, he added, were the main characteristics that attracted buyers.
"Flavor, richness of butter and physical characteristics determine the quality of cocoa
beans that attracts buyers.
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The fermentation phase is essential for the determination of all these components, which has given Ghana a competitive advantage over other cocoa producing countries. "
Mr. Opoku gave this opinion in an interview with the Daily Graphic when a team of tourists visited CRIG yesterday in Akim-Tafo, Eastern Region.
The tour, organized by the Ghana Tourism Authority, in collaboration with the Ghana Cocoa Board and the Ghana Education Service, was part of the activities marking the celebration of the 2019 Chocolate Day.
Low yields
Mr. Opoku added that the inability of some cocoa producers to obtain higher yields was attributable to
not to adhere to the practices required by CRIG for the cultivation of different varieties of cocoa beans.
He said that the environment in which the bean would be grown, the nature of the soil, the level of shade and the planting distance were key factors that influenced the rate of cocoa yield over the years. 39, a given period. "The yield potential of the varieties we develop here is between 1.5 and 3 tonnes. However, this can be achieved if the farmer applies the package that goes with a variety, "he said.
It has therefore urged various agricultural extension agents in cocoa growing areas to intensify their education and monitor farmers' activities in order to:
ensure compliance.
launching
The Ghana Tourism Authority has launched the 2019 Chocolate Day celebration with the theme "My chocolate experience". As part of efforts to boost the consumption of cocoa products among citizens, the GTA visited institutions such as Tetteh Quarshie Memorial Farm and Jubilee Cocoa Farm in Akuapem Mampong.
Mr. Lloyd Brobbey Adasi, CRIG's senior public affairs officer, explained the purpose of creating the various sites and the important role they played in improving cocoa production in the region. the country.
Briefing
Dr. Edward Amporful, Interim President of National Chocolate Day, told reporters that the Ghana Cocoa Commission has put forward plans to incorporate free chocolate beverages into the national school feeding program menu in order to of cocoa consumption among schoolchildren.
"Our consumption of cocoa per capita is 500 mg per person. It's very poor for a country that is one of the biggest producers of cocoa, "he said.
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