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July 22, 2008

Ghanaian cocoa farmers urged to improve post-harvest handling

The Quality Control Division of the Ghana Cocoa Board (COCOBOD) has advised cocoa farmers to ensure adequate fermentation and drying of their cocoa beans, before sales in order to help to protect the premium quality of the country's cocoa.

Mr Kwadwo Kyei, Principal Quality Control Officer, stated that the purple colour of some of the beans is as a result of bad fermentation and advised that the only way they could avoid a recurrence was to ferment the beans properly.

He said the beans must be fermented very well for six days, before putting them on the drying mat. This is to ensure that they are thoroughly dried before bagging. Kyei urged Purchasing Clerks to do pre-sale inspection to ensure that the beans do not contain any foreign matter before they purchased the beans.

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