From Cocoa Bean to Chocolate Bar
From 14-16 October 2021, small cocoa businesses in Uganda attended a training on producing chocolate for export.
'I learned the importance of Hazard Analysis Critical Control Point (HACCP) certification for aspects of business; focusing on good quality product and help us comply with export requirements to sell at better prices,' explained a representative of AINEA & Sons.
13 companies attended the training organized by MARKUP through ITC. Representatives of the National Coffee Research Institution, Uganda Coffee Development Authority and two agricultural extension officers from Mayuge District also participated in the training. The training enabled participants to learn the chocolate making process with step-by-step instruction on sourcing cocoa, storage, cleaning to roasting, cooling, packaging, marketing, tasting and finally selling to consumers. Businesses with resource capacity showed more enthusiasm and readiness to experiment with chocolate making, with many affirming their new operational plans to make it a reality.
Photo credits: ITC