HOW WE PRODUCE PREMIUM COCOA BEANS

Our pursuit of the perfect cocoa beans starts with responsible crop management practices. Our goal is to produce premium cocoa beans without compromising our values or the environment.

By its nature, cocoa production is a sustainable business that harnesses the power of the sun to dry the beans. We are committed to doing our part to preserve the fragile ecosystem in which we live and operate. We embrace many agronomic practices designed to protect the environment, limit soil erosion, and preserve native tropical vegetation.

We closely follow the latest research and recommendations of the Cocoa Research Institute of Ghana to ensure optimum plant propagation, plant density, pest control, nutrition, shade, pruning, soil and water management, and waste management. Adopting the latest agronomic innovations and optimizing production allows us to both increase yield and quality.

Cocoa beans are found in the ripe pods of the cacao tree, a delicate tree that does not begin producing until its fifth year. These pods are harvested and cracked open to reveal the beans inside. Each pod contains between 20 to 50 cocoa beans. The beans are then fermented and dried, a process that takes about seven to ten days. From there, we inspect and sort the dried cocoa beans for quality before sending them to the Ghana Cocoa Board and its Cocoa Marketing Company subsidiary for export. The Cocoa Marketing Company promotes, sells, and delivers Ghana’s cocoa to local and international cocoa processors and traders.