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Abstract

Achieving a sustainable value chain requires collaborative efforts between cocoa farmers, chocolatiers, and chocolate companies, integrating indigenous wisdom with modern practices. This study explores the challenges and interests of cocoa farmers and chocolatiers in achieving a sustainable cocoa bean-to-bar practice, focusing on smallholder cocoa farmers and chocolate companies in Ondo, Nigeria, and chocolatiers in Montana, USA. The cocoa farmers, chocolatiers, and chocolate companies were interviewed using semistructured questionnaires. Farmers in Nigeria highlighted the seasonal timing of cocoa harvests, planting practices, fermentation processes, challenges in farming, government support, and the significance of cocoa farming to their families and communities. Challenges included physical strength requirements, climate impacts, disease management, and the need for more interest among youth in cocoa farming. Chocolatiers in the USA discussed company backgrounds, cocoa sourcing, production processes, challenges, innovation potentials, and consumer feedback. Challenges included financial constraints, equipment reliability issues, and the need for market adaptation. The study sheds light on the intricate dynamics of the cocoa value chain from the perspectives of indigenous knowledge from farmers and chocolatiers.

Background

Cocoa beans are seeds from the tree Theobroma cacao L, native to the Amazon and grown in tropical rainforests in Central and South America [1]. Although cocoa originated in the Americas, 70% is grown in West Africa [2].

unripe cocoa pods on tree ripe cacao fruit

Figure 1: Unripe and ripe cacao pods

opened cacao fruit dried cacao

Figure 2: Fresh and dried cocoa beans

Cocoa Value Chain
Farmers
Chocolate Companies
Chocolatiers
  • Cocoa farming is vital in Ondo State, akin to crude oil
  • Farmers have deep roots and indigenous wisdom
  • New cocoa varieties reduce wait time
  • Some yield pods in 2-3 years, boosting income
  • Research drives efficiency, enhancing cocoa production
  • Process bean sourced directly from the farm
  • Offers traceable and premium chocolate
  • Commits to fair pricing and local sourcing, supporting farmers
  • Adapts to consumer preferences
  • Innovation and global collaboration
  • Promotes eco-friendly packaging practices
  • Collaborates locally and aims for community growth
  • Focuses on dark chocolate bars
  • Emphasizes meticulous process and taste variations
  • Sources organic cacao and plans for repurposing cocoa shells

Methods & Results

Interview question categories

Figure 3: Interview question categories and research participants

 

Cacao pods

cocoa pods on ground under trees

Cocoa shells

cocoa shells

Byproducts usage

  • Pig feed
  • Shoe polish
  • Black soap
  • Mosquito repelling coils

Figure 4: Byproducts from cocoa beans and chocolate

Practices, interests, and challenges for the three groups
Theme
Farmers
Chocolate Companies
Chocolatiers
Practices
  • Adoption of new cocoa variety
  • Box and heap fermentation
  • Income diversity
  • Cocoa pod upcycling
  • Direct cocoa sourcing
  • Premium chocolate production
  • Milk and dark chocolate
  • Cocoa shells upcycling
  • Diverse cocoa origin
  • Varied cocoa percentage
  • Craft chocolate production
  • Composting cocoa shells
Interests
  • Community development
  • Sustainable farming practices
  • Economic empowerment
  • Preserving heritage
  • Fruit infused chocolate
  • New product development
  • Innovation & customization
  • Expansion and export
  • Quality chocolate desire
  • Specialize in dark chocolate
  • Cocoa shell tea
  • Eco-friendly packaging
Challenges
  • Inadequate government support
  • Poor road conditions
  • Lack of clean drinking water
  • Lack of youth interest
  • Market Pricing
  • Power supply
  • Security
  • Cost of equipment
  • Financial constraints
  • Financial constraints
  • Faulty equipment
  • Commercial space
  • Manual production
 
harvesting cacao opened cocoa fruit cacao fermentation box cacao sun drying
Harvesting Pod breaking Box fermentation Sun drying

Figure 5: Farmers' cacao pods to cocoa beans process

 

sorting cocoa beans roasting cacao winnowing cacao
1 - Sorting 2 - Roasting 3 - Winnowing
Refining chocolate tempering chocolate molding chocolate bars
4 - Refining 5 - Tempering 6 - Molding

Figure 6: Chocolatiers and chocolate companies' cocoa beans to chocolate bars process

Conclusions

This research project reveals cocoa and chocolate's deep significance in Ondo and Montana, USA. It serves as the economic backbone,  supporting livelihoods and generating export income. The sustainability of this traditional practice is further complicated by the reluctance of educated youth to continue cocoa farming, inadequate government support, and the influence of modern trends.

Key sustainability themes identified
Theme
Farmers
Chocolate Companies
Chocolatiers
Practices
Cocoa pod upcycling
Premium chocolate production
Diverse cocoa origin
Interests
Preserving cultural heritage
Expansion and export
Eco-friendly packaging
Challenges

Recruiting younger generations 

Cocoa pricing

Financial constraints

Expensive and faulty equipment


The findings contribute to the ongoing discourse on sustainable cocoa production and its implications for local communities and global chocolate industries. Further research and policy interventions are warranted to promote global inclusive and environmentally friendly cocoa value chains.

Acknowledgements

This research was fully funded by Mars Wrigley. The Montana State University College of Education, Health, and Human Development contributed to travel funding. The authors are solely responsible for this publication's content, which does not reflect the official views of any entities indicated above. We also acknowledge the farmers and chocolate companies in Nigeria and the chocolatiers in Montana, USA.

References

[1] Caligiani, A., Marseglia, A., & Palla, G. (2016). Cocoa: Production, Chemistry, and Use. In Encyclopedia of Food and Health (pp. 185-190). Elsevier. https://doi.org/10.1016/B978-0-12-384947-2.00177-X

2] ICCO. (2023, February 28). Global cocoa bean production from 2020/21 to 2022/23, by country (in 1,000 metric tons) [Graph]. Statista. https://www.statista.com/statistics/263855/cocoa-bean-production-worldwide-by-region/