We have three Cooperatives across the Country, and these are Golden Bean – Suhum, Awencofa – Nkawkaw, Ayocofa “A&B” – Ayirebi-Ofoase. Below is the general overview of our Cooperatives.

The cocoa growers in these areas farm relatively uniform agro-ecosystem which is homogenous across the present project areas. Almost all farmers grow cocoa in a mixed agroforestry system, comprising often banana, plantain, oil and coconut palms, and fruit trees in the middle and upper storeys. The lower storey comprises cocoyam as a food crop. Shade trees are common and some giants remain though pressure to fall these for timber is high. A cocoa development project in the seventies planted new varieties resistant to black pod (Phytophtora palmivora) which has led to some very well established farms; But much of the cocoa is relatively old and some farms have uneven or too dense planting patterns. Mirids and stem borer are the most common pest, the former being most important, and black pod and swollen shoot disease are the most common diseases. Most cocoa is managed extensively, i.e. farm operations are limited to weeding and harvesting. The reported use of fertilizer is small, and farmers are also reluctant to purchase their own pesticides as the government is operating a free mass spraying program. Hence, intensities of cocoa farming vary little and mostly by the extent of labour input. Labour is also the major constraint of this ageing farmer population. Farmers are well trained in fermenting and drying cocoa and sell it dry to any of the Licensed Buying Companies operating in the area, often in relation to loans made, social affinity etc. Yet, farmer’s willingness and/or knowledge to implement Best Management Practices is insufficient and the extension component trains farmers accordingly.
New plantations are still being established, generally using a slash and burn method and a multicropping system in the first few years, comprising maize, vegetables, cassava etc. Shade is provided by plantain and banana. Many farmers also have plots for food crops such as cassava and maize, and some farmers have oil palm, citrus or vegetable plots. In conventional production, there is limited use of chemical labour and seed dressing in food crops. Most also keep few animals (goats, sheep, chicken) in a traditional manner; mostly free roaming in the village and for self-consumption. Dry, well fermented cocoa is bought by well-trained purchasing clerks (PC) of the accredited Licensed Buying Company (LBC). based on a buying list which states organic status of each farmer. The cocoa will be labelled with its organic standard, and bookkeeping (daily purchase, quota recovery, bulk entry, etc.) reflects all quantities handled and aids traceability. Bags of 62.5kg are then evacuated to the district warehouses, one dedicated for organic cocoa, and a larger one for conventional cocoa which also comprises in conversion cocoa. Conventional cocoa is only purchased from farmers who are registered and comply with organic rules, but who are not part of a particular year’s external certification.
In warehouses, origin and conversion status is checked prior to storage in dedicated areas. Further handling (sieving, grading) is done by lot. Upon QCCL quality control checks, cocoa bags are sealed (by law), a grade mark applied, and transported to Tema (port). Cocoa for export is sent to a dedicated facility run by a service provider in Tema where standards are strictly implemented to ensure separation. If required, certified cocoa is disinfected using an airtight storage space. Further quality controls and government inspections occur prior to stuffing of containers and export. Conventional cocoa from the warehouses are evacuated to the COCOBOD warehouses in Tema where they are treated and sold as conventional cocoa.