Specialized training in cocoa production set to enhance local industry

The cocoa industry in Dominica is on the brink of significant development, thanks to an extensive five-day training session that focused on the unique aspects of specialty cocoa farming, post-harvest handling, quality control, and sensory evaluation. This event took place from February 3 to 7, 2025, at the Marigot Fisheries Complex, and was organized through collaboration between the Food and Agriculture Organization of the United Nations (FAO), Dominica’s Ministry of Agriculture, Fisheries, Blue and Green Economy, and the Cocoa Research Centre of the University of the West Indies (UWI-CRC), according to a press release by FAO.

The program successfully integrated theoretical knowledge with hands-on activities, such as pod cracking, monitoring fermentation, pruning, grafting, and flavor profiling, employing renowned international evaluation standards, said the statement.

This initiative is part of the FAO’s project titled ‘Strengthening the Foundations for a Specialty Cocoa Sector in the Caribbean.’ Its mission is to equip cocoa growers, processors, and industry participants with the relevant expertise and abilities to develop a strong specialty cocoa sector by addressing production issues, enhancing post-harvest techniques, and elevating quality awareness through sensory analysis methods to improve access to premium markets.

Jacqueline Douglas, of Hamstead Estate, and part of the Northeast Cocoa Producers Cooperative, remarked, “The training was highly impactful, providing not just practical techniques but also the reasoning behind them, which challenged the participants to improve farming methods and estate management. The hands-on and classroom-based training, delivered by highly qualified experts, was invaluable.”

The training was conducted by a team of experts from UWI-CRC, including Professor Umaharan, who heads the centre and specializes in genetics; Dr. Sukha, a research fellow and food technologist; Dr. Romina Umaharan, who leads the pathology team; and Mrs. Annelle Holder-John, an agronomist.

The training covered a range of essential topics aimed at enhancing participants’ knowledge and skills in the cocoa sector. Key areas of focus included the establishment and management of sustainable cocoa farms, as well as optimal fermentation techniques to improve product quality. Participants learned effective strategies for managing pests and diseases, along with best practices for drying methods and ensuring quality assurance. The program also addressed important aspects of traceability and food safety regulations, which are important for market access. Additionally, the training emphasized soil fertility enhancement techniques and the mitigation of heavy metals in cocoa, while also introducing sensory analysis and flavor profiling to elevate the understanding of cocoa quality.

Anne Desrochers, a Plant Production and Protection Specialist at the FAO’s Subregional Office for the Caribbean, emphasized, “This training empowers farmers, agro-processors, and other stakeholders to adopt sustainable
practices, improve productivity, and enhance quality awareness through sensory evaluation. By strengthening their expertise, participants will contribute to enhancing Dominica’s reputation in the high-value specialty cocoa market.”

The training reportedly yielded significant benefits for those who attended. Julia Napier from Pointe Baptiste Chocolate Factory expressed her appreciation for the valuable knowledge received regarding cocoa grafting and agricultural management.

Ivan Ferreira, a Laboratory Technician at the Ministry of Agriculture and a cocoa stick manufacturer, underscored Dominica’s potential in the fine-flavor cocoa market, noting the advantage of the country’s fertile soils alongside the insights acquired during the training.

Jamal Prince from Jamagro Processing Ltd. remarked, “The training was highly impactful. Participants gained valuable knowledge on cocoa production, propagation, and fermentation. The presenters effectively shared their expertise, making the experience an amazing opportunity to enhance cocoa production and processing practices in Dominica.”

At the conclusion of the five-day training, Dr. Sukha from UWI-CRC expressed satisfaction about the successful delivery of the program in Dominica, equipping stakeholders with insights on cocoa production, agronomy, post-harvest processing, quality control, and sensory assessment.

He noted, “This initiative, funded by the FAO, is a crucial step in strengthening the foundations of the specialty
cocoa sector in the Caribbean, addressing key challenges such as farm rehabilitation, climate-smart practices, and quality enhancement to ensure Dominica’s continued recognition as a fine cocoa producer.”