Cocoa production: Practical guide for African farmers

If you grow cocoa or plan to start, this short guide gives clear steps to raise healthy trees, get better yields, and sell beans at good prices. Cocoa grows well in humid, tropical areas with rich soil and some shade. Small changes in planting, pruning, pest control and post-harvest work can lift incomes fast.

Start with the right variety and site. Choose disease-resistant seedlings from a trusted nursery. Plant where the soil drains well and stays moist, but not waterlogged. Aim for partial shade from larger trees for the first years — cocoa seedlings do better with filtered light. Space trees about 3m by 3m to allow pruning and air flow.

Soil and fertiliser matter. Test soil if you can. Cocoa prefers slightly acidic to neutral soil with good organic matter. Add compost or well-rotted manure yearly. Use small doses of N-P-K fertiliser if yields are low, but avoid overfeeding. Proper mulching keeps moisture, cuts weeds and feeds soil slowly.

Water and weed control. Cocoa needs steady moisture, especially during flowering and pod development. If rainfall is unreliable, build simple water pans or use drip lines where possible. Keep the area around the trunk free from weeds and grasses that steal nutrients and harbour pests.

Pruning, pests and disease

Prune trees to form a sturdy main stem and remove crowded branches. Open canopies reduce fungal problems and make harvesting easier. Watch for common pests like capsids and mealybugs, and diseases such as black pod and witches’ broom. Inspect trees weekly and remove infected pods or branches early. Use trained extension officers or local agronomists for advice on spraying and resistant varieties.

Harvesting, fermentation and drying

Harvest pods when they are ripe — usually yellow, orange or red depending on variety. Split pods carefully to avoid damaging beans. Fermentation is key: pile beans in boxes or heaps, cover for 5–7 days, and turn regularly. Proper fermentation develops flavour and raises market value. After fermentation, dry beans on raised racks or clean mats until moisture drops to about 7%. Avoid sun-bleaching and protect beans from rain, animals and mould during drying.

Sorting and storage. Remove mouldy, insect-damaged or rotted beans. Store dry, clean beans in jute bags in a cool, dry place. Keep records of harvest dates, fermentation times and buyer prices — small steps that help you negotiate better deals.

Value and markets. Learn who pays for quality in your area: international buyers, cooperatives or local traders. Bigger buyers pay more for well-fermented, evenly dried beans. Consider joining a cooperative to access training, inputs and better prices. Certification schemes like Fairtrade or organic can add value but require consistent quality and record keeping.

Sustainable practices. Plant shade trees for soil health, rotate with food crops, and avoid clear-cutting. These methods protect the land and keep yields steady over years. Investments in nursery care, drying racks and record-keeping deliver the best returns.

Tell me your country and farm size and I’ll make a simple plan.