Cocoa Production: From Bean To Bar

Stage 1: Cocoa pods grow and ripen

Source: Pa Pa Paa www.papapaa.org

Stage 2: Harvesting

Source: Pa Pa Paa www.papapaa.org

Stage 3: Fermentation

Source: Pa Pa Paa www.papapaa.org

Stage 4: Drying

Source: Pa Pa Paa www.papapaa.org

Stage 5: Packing and Weighing

Source: Pa Pa Paa www.papapaa.org

Stage 6: Transport

Source: Pa Pa Paa www.papapaa.org

Stage 7: Shipping

Source: Pa Pa Paa www.papapaa.org

Stage 8: Preparing the beans for manufacture

Source: Pa Pa Paa www.papapaa.org

Stage 9: Moulding and packaging

Source: Pa Pa Paa www.papapaa.org

Stage 10: Selling in shops

Price of cocoa keeps going up and down on the world market = no long term security Farming equipment, food, medicine etc are very expensive Machetes and pesticides can be very dangerous.

What are the problems cocoa farmers face?
Very low pay: farmers only receive a fraction of the price paid for each chocolate bar

Changing to produce other crops is difficult Scales are often „fixed‟ to show a higher reading than is true

Children often have to work to bring in extra income for farming families

How does Fairtrade help?
Protects the environment A minimum price Long term contracts

The “Fairtrade Premium”
Working together in “cooperatives”

No child labour

Able to borrow money safely

Better working conditions

Comfort Kwaasibea, cocoa farmer.

"Fairtrade is good to the farmer and makes us happy. We would like to sell more cocoa to Fairtrade so more farmers can taste a better life."

“We can proudly take good care of ourselves and our children... because of Fairtrade we can stand on our own because we are self sufficient.”

Akua Gyamfua, cocoa farmer and stall holder.

How to taste chocolate
• • • • • Listen for the snap! Smell the chocolate Check the appearance “Mouth feel” Making notes – flavours, textures, the finish and the aftertaste.

Sign up to vote on this title
UsefulNot useful