By Patrick Opio
Senior Communications Officer
Lira University Vice Chancellor, Prof. Jasper Ogwal Okeng has promised to take seriously the growing of cocoa at the institution’s land.
“The University has vast land, a portion of it will be allocated for cocoa farming. This will be a substantive revenue source to the university,” Prof. Ogwal Okeng said.
He was speaking during the tour of Trinity Mixed Farmstead, Dokolo, by selected staff from Lira University on 1st August 2024.
The Vice Chancellor noted that the knowledge and skills acquired from the visit would be imparted and cascaded to other staff of the university to spur personal and university development accruing from the cocoa farming.
Prof. Ogwal Okeng praised the Management of Trinity Mixed Farmstead for launching cocoa framing in the region. “Thank you for opening our eyes on the benefits of this lucrative crop, cocoa. We shall take it up seriously as the University and at personal levels. Lira University and the Farm are already in partnership for cocoa farming” he says.
The Farm’s Director, Mr Ogwal Oyee, retired UN staff, said farmers need to be trained on how to grow the crop because it is a specialized crop. Once farmers are equipped with the necessary skills on how to grow cocoa and process it, poverty level in our community will drastically reduce.”
On Socio-Economic Impact, Ogwal Oyee, says cocoa producers can increase their income and enhance their living by improving their crops’ productivity and quality. This might guarantee that nobody in rural areas is ever again impoverished. Individuals in rural cocoa-growing areas can also have access to new employment prospects.
He adds, “There will be additional opportunities for local income generation, which will discourage people from relocating to urban areas. In addition, cocoa farmers can easily obtain loans and other financial services to improve their lives and grow their businesses.”
Mr Ogwal Oyee implored cocoa farmers in the north to form a Corporative Society for bulk storage so that they can attract better prices. “Quite important is ensuring quality right from planting cocoa up to post-harvesting. We need to guarantee the standard and quality for us to attract international market,” he said.
“We are planning to start selling processed cocoa, not just fresh pods, as a value addition initiative. As a country we should be exporting semi-processed products like cocoa powder and butter. When cocoa is exported in that form its price is double that of unprocessed cocoa beans because cocoa powder and butter is on high demand on the international market,” Ogwal Oyee observes.
He adds, “In the countries of Europe and North America people eat a lot of cocoa and chocolate. But the cocoa tree does not grow in their countries; they buy cocoa from Africa. So we should double our strengths and energies in cocoa farming.”
The Farm Manager, Solomon Adim, named the three main varieties of cocoa are grown in Africa as Criollo (When Criollo pods are ripe, they are long, yellow or red, with deep furrows and big warts. This variety does not produce as much as the others but the cocoa is of very good quality.) Forastero (Amelonado) (The pods are short, yellow, smooth without warts, with shallow furrows.This variety produces well, but the quality is not as good as Criollo. It is grown a lot in Africa.) Trinitario (This variety is a cross between Criollo and Forastero. The pods are long or short, red and yellow. It yields cocoa of fairly good quality.)
Adim noted that people grow cocoa trees in order to sell the cocoa beans that are in the pods. “The kernel of the cocoa beans is used to make cocoa and chocolate,” he adds.
He observed that there is a need to increase cocoa production in Uganda by encouraging more farmers to join the cocoa business through raising cocoa seedlings for sale and offering seminars on how to grow the crop.
Adim noted that Uganda’s climate is suitable for cocoa production and it is a perennial crop that responds well in rainy tropical areas, with a maximum annual average of 30 – 32ºC. It thrives under shades and in areas with annual rainfall between 1,500mm to 2,000mm.
Anytime is harvest time.
Adim reveals that although Coffee has two harvesting seasons a year but with cocoa every time is harvesting season. It is only the amount of cocoa that goes up or down depending on the season.
Research into better varieties.
He advised that planting hybrid cocoa varieties which mature earlier and are resistant to pest and diseases is better and more profitable. This will help reduce the cost of production while also encouraging more farmers to grow the crop.
He noted that cocoa varieties can be grown and processed to expand export markets and attract foreign investment. The infrastructure and technologies employed in the cocoa value chain might become more robust due to this investment, which might boost output and spur economic expansion.
Even for small farmers, investing in new trees that they know will have a better survival rate and yield makes their investment less risky. Also, these varieties start producing cocoa much faster, making it feasible for farmers with less resources. Thus, they can plan their future better, knowing that they will have a return.
Quality Beans
On quality, Adim says, cocoa farmers produce cocoa beans that can fetch a greater price in the global chocolate market. “Cocoa farmers can increase their income and raise their living standards by producing high-quality beans,” he reveals.
Environmental Impact
Cocoa production supports the livelihoods of most people all across the world. The economy depends heavily on cocoa production, as does the viability of its social system and environment.
Over the years, new cocoa varieties have been developed to increase yields, enhance quality, and make crops more resistant to pests and illnesses. Here are how these new varieties can benefit the environment globally.
