Scientist raises concern over quality of cocoa in East Sepik

EAST SEPIK’s cocoa farmers are carrying out improper fermentation process without considering quality, which is detrimental to the long-term sustainability of PNG cocoa’s reputation on the world market, an official says.
Biotechnological and forensic scientist Brian Takoboy said farmers needed to have proper fermenting and drying before sale.
He said wet beans had to go through the box fermentation process for 10 days or more before the fire-dry or sun-dry stage.
He said cocoa farmers were enjoying high prices due to issues affecting cocoa production in major cocoa-growing nations in West Africa and Latin America which increased demand.
“The price increase also pose challenges as farmers race to meet the demand and often the temptation of quick turnaround times in fermentation and processing affects quality,” he said. “I urge leaders to not only advocate for increased cocoa production but also to ensure quality is maintained.”
Takoboy said that in 2002 and 2003, vanilla prices was high and farmers raced to meet the demand using unauthorised methods which reduced the quality.
“It was rejected on the international market,” he said.
“Unlike vanilla, cocoa is a regulated industrial crop and the PNG Cocoa Board, East and West Sepik governments, buyers and community leaders must educate farmers to maintain quality.
Takoboy said checks had to be conducted on cocoa farmers in Yangoru-Saussia, Maprik, Wosera-Gawi and Nuku.
Soaring cocoa prices has sparked concern about maintaining quality control, according to the board’s regional coordinator for the Greater Sepik, Daryll Worimo Wobar.