Marigot, Dominica – February 7, 2025 – Dominica’s cocoa sector is poised for growth thanks to an intensive five-day training program focused on specialty cocoa production, post-harvest processing, quality management, and sensory evaluation. Held from February 3-7, 2025, at the Marigot Fisheries Complex in Marigot, Dominica, the program was a collaborative effort between the Food and Agriculture Organization of the United Nations (FAO), the Ministry of Agriculture, Fisheries, Blue and Green Economy of Dominica, and the University of the West Indies Cocoa Research Centre (UWI-CRC).
Jacqueline Douglas from Hamstead Estate and member of the Northeast Cocoa Producers Cooperative said, “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 program combined theoretical learning with hands-on practical sessions on pod cracking, fermentation monitoring, pruning, grafting, and flavour profiling using internationally recognized evaluation methods.
This initiative is part of the FAO project ‘Strengthening the Foundations for a Specialty Cocoa Sector in the Caribbean’ and aims to empower cocoa farmers, processors, and industry stakeholders with the knowledge and skills needed to build a robust specialty cocoa industry by addressing production challenges, improving post-harvest practices and enhancing the awareness of quality produce through sensory analysis techniques, for improved access to premium markets.
Expert facilitators from the UWI-CRC, including Professor Umaharan (Head of the CRC and Professor of Genetics), Dr. Sukha (Research Fellow/Food Technologist), Dr. Romina Umaharan (Pathology Team Leader), and Mrs. Annelle Holder-John (Agronomist), led the training. Participants gained valuable knowledge in areas such as:
- Sustainable cocoa farm establishment and management
- Fermentation methods and best practices
- Pest and disease management
- Drying techniques and quality management
- Traceability and food safety standards
- Soil fertility management and mitigation of heavy metals in cocoa
- Sensory evaluation and flavour profiling
“This training empowers farmers, agro-processors, and other stakeholders to adopt sustainable practices, improve productivity, and enhance quality awareness through sensory evaluation,” said Anne Desrochers, Plant Production and Protection Specialist at FAO’s Subregional Office for the Caribbean. “By strengthening their expertise, participants will contribute to enhancing Dominica’s reputation in the high-value specialty cocoa market.”
The training proved highly beneficial for participants. Julia Napier from Pointe Baptiste Chocolate Factory expressed her gratitude, highlighting the valuable insights gained in cocoa grafting and crop management.
Ivan Ferreira, Laboratory Technician at the Ministry of Agriculture and cocoa stick maker affirmed Dominica’s potential in the fine-flavour cocoa industry, citing the country’s rich soils and the knowledge gained from the training.
Jamal Prince from Jamagro Processing Ltd. stated, “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 end of the 5-day training, Dr. Sukha, from the UWI-CRC was proud to have successfully conducted this training in Dominica, equipping stakeholders with essential knowledge on cocoa production, agronomy, post-harvest processing, quality management, and sensory analysis. He said: “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.”
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