Farmers in Kalinago Territory receive multi-faceted cocoa training

Cocoa producers, processors, agricultural extension workers, and key stakeholders in the Kalinago Territory have gained vital knowledge and skills necessary to enhance postharvest practices and elevate product quality, unlocking the full potential of cocoa flavor profiles.

A press release from the Food and Agriculture Organization of the United Nations indicated that this training, which unfolded from February 10 to February 12, 2025, was a joint effort by the   (FAO) and the Ministry of Agriculture, Fisheries, and the Blue and Green Economy of Dominica.

It was part of FAO-led initiatives, namely “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 engaged in an extensive curriculum that integrated theoretical insights with practical demonstrations and sensory assessments. An experienced facilitator from FAO guided attendees through interactive sessions, enhancing their grasp of cocoa quality management. This effort is indicative of FAO’s dedication to bolstering the cocoa value chain and supporting sustainable agricultural practices throughout the Caribbean region.

Noteworthy aspects of the program included:
– Emphasizing the significance of best practices for soil health and its influence on cocoa bean quality.
– Recognizing essential control points in the postharvest phase to maintain bean quality.
– Covering the basics of fermentation and drying methods, along with cost-effective equipment.
– Exploring flavor development, quality evaluation, and proper storage techniques.

FAO’s Cocoa Postharvest Specialist, Sarah Bharath, who led the training sessions, expressed her delight with the participants. She noted, “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 chocolatier from Castle Bruce, reflected on the training’s benefits, stating that it provided valuable insights into improving cocoa fermentation with easily accessible equipment and materials. This knowledge empowers farmers to enhance the flavor profiles of their cocoa output. Additionally, the instruction included important guidance on maintaining healthy soil, which is essential for cultivating robust plants.

Asher Burton, an Agricultural Extension Officer with the Ministry of Agriculture in the Kalinago Territory, expressed gratitude on behalf of the local cocoa farmers and processors, remarking,“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.