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Strengthening the foundations for a specialty cocoa sector in the Caribbean

Sustainable soils for Caribbean cocoa: Securing the future of cocoa-growing regions: Factsheet 7









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    Strengthening the foundations for a specialty cocoa sector in the Caribbean
    Post harvest processing: Fermentation and drying: Factsheet 9
    2025
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    Post-harvest processing of cocoa—fermentation, drying, and storage—is essential to develop flavour precursors, reduce bitterness and astringency, lower moisture content to prevent mould growth, and ensure bean quality for safe storage and market acceptance. Consistent processing practices help maintain uniform quality, which is critical for accessing premium markets and improving revenue for farmers. In the Caribbean, where there is growing demand for fine flavour cocoa, high-quality and consistent postharvest practices are key to strengthening the region’s reputation and competitiveness in the global specialty chocolate market. This technical factsheet provides critical information on best cocoa post-harvest practices.
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    Strengthening the foundations for a specialty cocoa sector in the Caribbean
    Rehabilitation of old cocoa fields, improving yield and tree health: Factsheet 6
    2025
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    As cocoa trees age, their productivity decreases. Old trees produce fewer pods, making it crucial to rehabilitate them to maintain a good yield. The key to rehabilitation is utilising a combination of techniques aimed at improving tree health, stimulating growth, and increasing pod production. This technical factsheet provides critical information for the successfull rehabilitation of old cocoa fields.
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    Strengthening the foundations for a specialty cocoa sector in the Caribbean
    Pruning cocoa trees: Factsheet 5
    2025
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    Regular pruning of cocoa trees improves tree health, reduces disease incidence, maintains a manageable tree height and boosts cacao production. This technical factsheet provides good practices for the sustainable pruning of cocoa trees.

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