Ivory Coast Conventional
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Region and Country
Gôh-Djiboua District, Ivory Coast.
Ivory Coast is the world’s biggest cocoa producer. The cacao industry in this country is estimated to involve about 4 million people, of which approximately 800,000 are farmers. Cocoa is typically grown in small family-owned plots along other cash crops and are tended by the family members.
The cocoa sector nowadays is suffering threats such as deforestation and land degradation, the widespread occurrence of pests and diseases, early ageing of unshaded trees, no access to credit and agricultural inputs, as well as lack of land ownership. NGO’s, research institutes and the Ivorian government have been investing resources in the promotion of agroforestry schemes, the distribution of improved genetic stocks and inputs and providing more widespread training on good farming practices.
October – March (main) May – August (mid-crop)
Upper Amazon cocoa hybrids
Post Harvesting Process
Cocoa beans are fermented in heaps on banana leaves on the ground at the plantation site. Fermentation takes place during 5 – 8 days. Afterwards, the beans are dried on raised bamboo mats. The beans are turned regularly by hand.
Medium body with notes of cocoa, coconut and toasted bread. Tobacco and leather notes might be present as well.
|Net weight||65 kg|
Ashanti, Brong-Ahafo, Central, Eastern, Volta Regions, Western
500gr Sample, 65kg Bags