On-Farm Cocoa Fermentation Practices and their Effect on the Quality of Cocoa Beans in Three Agroecological Zones of Uganda

Little attention has been paid to on-farm cocoa fermentation practices, leading to poor-quality cocoa beans. A cross-sectional study was conducted in three agroecological zones of Uganda (Lake Victoria Crescent, Western Rangelands, and Lake Albert Crescent) to investigate on-farm fermentation practices, the association between farmer training and adoption of recommended fermentation practices as well as the impact of fermentation practices on cocoa quality. Results revealed significant variation in fermentation practices used by farmers, with over 65% employing rudimentary methods such as sack, bucket, and jerrycan. Training of farmers did not increase the likelihood of farmers adopting the recommended fermentation practices. The quality of fermented cocoa beans was low with only 40-51% of the beans from all zones exhibiting the fully brown color, which is below the 60% threshold for commercial-grade cocoa beans.