HARVESTING AND PROCESSING OF COCOA IN GHANA

HARVESTING AND PROCESSING OF COCOA IN GHANA

  • Cocoa matures in 3 years producing pods that turn yellowish when ripe
  • Harvesting is done with the help of a cutlass twice in a given calendar year i.e. September to January and April to July.
  • Pods are heaped on the ground and later split open using a panga




  • Seeds are extracted and laid on the ground for fermentation covered with leaves for 4 to 6 days
  • The fermented seeds are then placed on a raised platform for sun drying
  • The dry seeds are then packed and taken to the state cocoa marketing board for exportation through port Tema, Takoradi, etc

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