Cocoa Value Chain

Cocoa (Theobroma cacao) Production

Description of Cocoa

Cocoa beans are the seeds, contained in a cucumber-like fruit, of the cacao tree, a member of the Sterculiaceae family. The flowers/fruit are borne directly on the trunk (cauliflowery) and on thick branches (rami Flory). The yellowish, reddish to brownish fruits (botanically speaking, berries), which are of similar appearance to cucumbers, are divided into five longitudinal compartments, each containing up to 10 seeds (cocoa beans). As the fruits approach ripeness, the partitions break down and the seeds are located around the central funicle in a whitish pulp with a sweet/sour flavour.

The cocoa bean consists of the seed coat which encloses the cocoa kernel and almost solely consists of the two folded cotyledons, and the radicle. The cocoa kernel is the principal component for the production of cocoa products.
Two subtypes are distinguished:

• High-grade, criollo cocoa: the beans beans are large, roundish and brown in color. They have a delicately bitter, aromatic flavor and are easily processed.
• Forastero or common grade cocoa: the beans are smaller than criollo cocoa beans, flattened on the side, have a dark reddish-brown to violet color and a sharper flavor. Forastero cocoa beans account for around 90% of the world’s cocoa harvest.

The main zones of cultivation of the tropical cacao tree fall within a band 10° north and south of the equator. Central Africa produces approx. 75% of the world’s forastero cocoa harvest, while criollo cocoa is primarily shipped from Central America (Venezuela, Ecuador) and from Sri Lanka and Indonesia.
Due to its high content of fat (cocoa butter), protein and carbohydrates, cocoa has a high nutritional value. Since cocoa contains only small amounts of substances such as theobromine (1 – 2%) and caffeine (0.2%), consuming it has no harmful side-effects.
In order to moderate the initially bitter flavor of cocoa and to develop the flavor typical of cocoa, the beans must be subjected to a fermentation process during which the highly bitter tannins present in the beans are oxidized, resulting in the formation of aromatic substances and the development of the typical brown to deep red-brown color of cocoa. As a result of the heat associated with fermentation, the cocoa beans lose their ability to germinate. This process is performed after harvesting by heaping cocoa beans in layers in troughs, concrete pits or fermenting tanks. http://www.tis-gdv.de/tis_e/ware/genuss/kakao/kakao.htm#temperatur

 Land preparation

Cacao is a tree crop which is highly suitable or well-matched under different production systems (monocrop, intercropping and agroforestry.) It is grown mainly for each beans, processed into cacao powder, cake and cacao butter and largely used in making chocolates, soaps, cosmetics, shampoo and other pharmaceutical products. Cocoa flourishes well in areas where the land is comparatively flat but will also perform well in areas where the land is undulating. It can therefore survive in areas of slopes between 0 – 8º and on altitudes from 1300m. Cocoa is an understorey crop which means it grows well under shade. As a result, cocoa trees need enough shade cover for two purposes:

• To provide adequate initial (0-3 years) and permanent (after 4 years) shade and organic matter.
• To improve soil fertility.

Farmers should leave permanent shade/timber trees of economic or household value and other vegetation that grows well in association with cocoa when clearing a field to grow cocoa, it is therefore advisable for farmers to plant forest trees like Terminalia sp., Milicia excelsa, Khayaivorensis, etc., and traditional agroforestry tree species that can fix nitrogen (e.g., Gliricidia spp., Albizia spp., Acacia spp., etc.) to improve soil nutrient content in areas where there are no permanent shade/timber forest trees.

Also, when establishing a new cocoa farm, crops such as plantain, cassava, coco yam, maize, etc., can be cultivated to provide initial shade for newly planted cocoa seedlings and also serve

as source of income. In selecting which crops to plant, it is important to choose varieties that provide maximum shade.

When an effective initial shade is provided for newly planted cocoa seedlings it protects the seedlings from intense sun light and Mirid attack.

cagayandeoro.da.gov.ph/wp-content/uploads/2013/04/CACAO-PRODUCTION.pdf

 

Soil and Climatic Requirements

Rainfall of about 1,250 – 3000 mm per year is required. It grows best in areas where the dry season last for not more than three months. Also, a temperature between a high of 30-32^oC and a low of 18-21^o C is needed.

 

Climatic Needs for Growing Cacao Under Coconut

Factors includes:

• Altitude (above sea level) Less than 600 m Up to 800 m
• Temperature of 24 ^oC -29 ^oC and 18 ^oC -32 ^oC
• Light 2000 sunshine hours’ year Shade tolerant crop.
• Total annual rainfall (mm) 1500-2500 (well distributed) 1250-2800 (w/o any drought exceeding 3 months)

 

Soil Requirement for cacao Under Coconut

In a small farm or a plantation, different recommended high yielding varieties may be

grown at the same period. Soil Conditions includes:

• Soil Depth (cm) >75 >1500
• Drainage Moderate to well drained Well-drained
• Soil Texture Sandy, loam, Clayey (with good structure)
• Loamy, Clayey (with good structure)
• Organic matter content Medium to high Medium to high
• Soil Acidity (pH) 5.5 – 7.5 5.5 – 7.5
• Major Nutrient N, K, Cl,S, P, Ca, Mg, B+ trace elements
• N, P, K, Ca, S + trace elements
• (Mo, Mn, B, Cu, Zn, Fe)

 

Variety

Criollo: it is comparatively susceptible to pest and diseases and possesses a superior quality

Forastero: a round pod and thick-walled which turn yellow when ripe. It has a flat, violet seed: one group of forastero is Amellonado. It is a high yielding variety which is more genetically uniform.

Trinitario: a cross between Criollo and Amellonado.

Brazillian hybrids: include Upper Amazon X Amenolado and Upper Amazon X Trinitario

 

Some Recommended Hybrids

• UF 18
• BR 25
• PBC 23
• F1 Hybrid

The seed source can be a seed garden where improved planting materials are produced.

http://www.agriculture.gov.tt/publications/manuals/cocoa-production-a-producer-s-manual.html

 

Planting

 Soil Fertility

Coacoa is extremely demanding in its soil requirements. Not all soils are suitable for cocoa cultivation. Cocoa trees grow well only in good quality soil. It is therefore important to select an appropriate site before establishing a cocoa farm. To select a site, look for the presence of

earthworms in the soil since this gives an indication for humus soils. After the inspection for earthworm and humus, conduct a careful analysis of the soil in order to characterize the soil.

When forests are cleared, the nutrients are rapidly released, giving the soil a high fertility for a

few years. Hence, farmers should remember to apply recommended mineral fertilizer or compost to the planting hole to improve soil fertility when planting cocoa in a field that has been used to grow other crops.

 

Nursery

A successful nursery requires a reliable source of water close to nursery site and planting material (i.e. seed source). Seedlings should be raised in the nursery for at least 3 to 6 months. Farmers can establish 2 types of nurseries:

 

Nursery types include:

• Temporary or own use nursery: this is appropriate for raising small quantities of seedlings, suitable for a household.
• Permanent or commercial nursery: this is more appropriate for raising large quantities of seedlings, for commercial use. Therefore, the intended purpose of the seedlings will determine the type of nursery to establish.

 

Consideration when raising a nursery for cocoa and other tree seeds:

• Size of land to be cultivated should be determined (for temporary nursery)
• Demand for seedlings and which species are required (for permanent nursery) should be determined.
• Sources of water and planting materials.
• Good drainage system
• Accessibility to fertile soil or you should apply fertilizer or compost
• Accessibility to the nursery operator and proximity to the farm

 

Management

• The nursery needs to be fenced to prevent strangers or animals from entering
• It also needs to be shaded and maintained very well.
• The nursery needs to be weeded to avoid competition

 

Nursery equipment

The following equipment can be used in establishing and operating a nursery:

• Pickaxe
• Measuring tape
• Nylon ropes
• Spade or shovel
• Sieve (1,5 cm)
• Ladle for filling in media
• Watering can
• Water hose (rubber pipe)
• Wheelbarrow
• Scissors cut
• Poly bags
• Potting medium
• Seeds

 

 Nursery conditions:

Most plants germinate well in loamy soils, i.e., soil particles that are not too sandy and not too clayey. A loose and fine structured soil: this will ensure good contact between the seed and soil; allow continuous supply of water to be supplied while providing adequate air for respiration by the roots. In large scale nurseries, soils from previous year’s seed beds may be contaminated by pathogens and so should be sterilized before use. This may be done by heating or fumigating and requires that the soil be removed and put back after it has been sterilized. Note that an area of about 9 m x 9 m may accommodate approximately 2,500 seedlings, depending on the size of the poly bags. Also, 2,500 seedlings may use an average of 450 litres of water (0.18 litre/seedling) a day if there is no rain. The thickness of the shade or shed must be adjusted according to type of plant, e.g., if dense shade is used for light demanding

plants, seedlings may be thin and weak. On the other hand, too little shade may provide inadequate protection against direct sunlight, large temperature changes, drying out, and heavy rains

 

Sowing seeds on nursery beds

• Water nursery beds before sowing
• Use a string to make lines 60 cm apart along the entire length of each bed
• On each line make holes twice the size of the seed (fresh beans for cocoa) at 5 cm apart
• Sow seeds in the holes
• For cocoa, place beans into the holes with the pointed end up
• Cover the holes and water the nursery beds again
• From then on water the beds twice daily

 

Using poly bags in the nursery

The soil or materials used in filling poly bags in the nursery is called a planting medium. The medium can be artificial potting materials or soil based potting materials. The importance of the medium is to help the seedlings to grow. This involves a typical mix of about 20% by volume of each of the following ingredients:

• Soil
• Shredded coconut fibre.
• Composted rice husk.
• Burnt rice husk.
• Sand, and
• Dried manure.

 

If one cannot find rice husk, other materials like cocoa pod husks, coffee pulp, banana peel, and sugar cane bagasse can be used instead.

 

Shade provision

Seed beds and poly bags must be shaded during germination and early seedling stages. For seed beds, shade should be about 30-60 cm high and about 2 m for poly bags to allow for people to easily work under it. Shade or shelters protect seeds and young plants from:

• Direct sunlight;
• Wide temperature changes;
• Drying out;
• Heavy rains.

 

Fertilizer application

There is no need for fertilizer application where fertile forest soil is used for seed beds or as potting soil in poly bags. But if the planting soil is relatively poor in nutrients, apply fertilizer. The need to apply fertilizer and the specific type depends on:

• Nutrient composition of the soil.
• Age and size of seedlings.
• Length of time they will spend in the nursery.

The following must be observed when applying fertilizer:

• Liquid fertilizer should be applied with a watering can for young seedlings.
• For seedlings in poly bags, apply a few granules to each bag.
• Confirm that granules do not remain on the leaves since this can cause damage.
• After applying granule fertilizer seedlings should be watered thoroughly to dissolve the granules and ensure root contact.

 

 

Transplanting

Two weeks before seedlings are planted in the field, watering of seedlings should be reduced to once a day. The addition of fertilizer should also be stopped under nursery conditions to harden the seedlings to enable them withstand field conditions. Shade or shelters can be removed to expose seedlings to full sun light.

 

Planting Seeds

A healthy cocoa pod contains at least 30 good seeds for sowing. Clean improved cocoa seeds (Hybrid materials) can ONLY be obtained from a certified seed source, usually a government cocoa seed garden, research institutions and projects. Cocoa can be grown by either sowing the seeds or by budding and grafting using other vegetative parts (rootstock, bud woods, etc.) apart from the seeds.  In the case of rootstocks, farmers can use any tree so long as the tree is healthy looking and the pods are also healthy with good healthy looking seeds (good size and shape) inside. Rootstocks can be obtained from a few trees (rootstock trees), which produce good size seeds from fast growing and healthy seedlings emerge. When using bud woods as planting material, it should be obtained from recently hardened flushes.

 

Using Seeds as Planting Materials for Cocoa

Farmers are expected to use hybrid seeds for new planting which implies that only seeds from approved mother trees are required since seeds from pods harvested from hybrid trees grown on a farmer’s field cannot produce hybrid trees. Trees from these seeds will have lower yields compared to true hybrids obtained from a certified cocoa seed source. Farmers need to know where certified cocoa seed sources are located and obtain seeds from these sources. Note that seeds from hybrid pods are usually available from September to January.

 

When picking up seeds, the following should be considered:

• Pick up pods that are healthy and ripe
• Seeds should be used 4 days after opening the pod as it cannot be stored for a long time.
• Cocoa seeds are easily destroyed by heat and in dry weather

 

Seed preparation

• Open the pod with a wooden mallet or a blunt machete (avoid using a sharp edged tool as this may damage the seed)
• Remove the seed from the pod by separating it from the pulp.
• Discard small seeds, damaged seeds and flat seeds

 

Pre-treatment of seeds before sowing

This process helps to clean the seeds of foreign materials and also protect it from diseases and pests before and during sowing. To do these,

• Rub the seeds in saw dusts to remove the remaining pulp covering the seeds. This is done to break dormancy.
• Wash the resulting seeds in clean water and drain.
• Seeds may then be soaked in fungicide solution (e.g., Benlate or Dithane) for about 1 minute.
• Drain the seeds and place them on a dry tray in a shaded and cool area protected from rain and wind.

 

Seed preparation for short period

Cocoa seeds can stay in storage for a short period say 2-5 days before sowing

in the poly bags.

• Spread some rough sawdust on the floor
• Break each pod and scoop the seeds on the spread sawdust
• Examine the seeds and remove all bad seeds from the lot
• Wash the seeds by rubbing them in the rough saw dust to remove the mucilage and seed moisture.
• Place the seed- sawdust mixture in a basket with holes big enough to separate the seeds from the sawdust
• Wash the seeds again by rubbing them in fresh rough sawdust and sieve them using the same basket as before to obtain a second stage washed seeds
• After the second round of washing clean the seeds in a sieve tray using a clean cloth or handkerchief
• Also hand pick minute dust or foreign particles to clean seeds
• Smooth sawdust is mixed with water in a mixing tray to moist them. The cleaned seeds are now added to the moist sawdust and mixed evenly
• The cleaned seed- moist sawdust mixture is now packed in appropriate weight for transport, delivery or storage.

Note that in doing the washing, avoid saw dust with wood chippings and other hard materials since these may damage the seeds. Also, seeds should be in small quantities, e.g., 5-10 pods. This may take about 20 minutes when properly done.

Materials needed to wash 5 – 10 pods includes: a wheel barrow or mixing trays, rough sawdust (½ of size 34 bucket – 17 liters), smooth sawdust (½ of size 34 bucket), sieving tray and a plastic basket

 

Management Practices

Lining and pegging

Lining and pegging at the recommended spacing will give more income on cocoa yield per unit area. To do ‘Lining and pegging’ on a field, place a peg at a reference point and with a rope tied to the peg make a horizontal base line to the edge of the land, about 100 m. From this peg, and on the horizontal base line, mark the recommended spacing for each crop to be planted and put a peg at every mark. Repeat the process vertically till the whole farm is pegged.

 

Spacing

Every country has adopted a recommended spacing regime for planting food crops, fruit and timber trees. These recommendations are related to the climate, type of planting material, shade conditions and soil type. In Ghana for instance, recommended spacing for planting hybrid cocoa seeds and plantain is 3 x 3 m resulting in 1111 cocoa trees and 1111 plantain per hectare. Spacing affects the shade conditions on cocoa farms. Spacing also plays a role on certain diseases (Black Pod) and pests (Mirid) in cocoa. For instance, when seedlings are widely spaced and there are gaps in the canopy, there is a higher chance of Mirid attack on trees. Black pod is more likely to develop when cocoa trees are closely spaced resulting in high humidity under the dense canopy.

 

Shade management

Cocoa needs a well-established shade level at all stages of its production cycle

(young, mature and old) to protect it against Pests, diseases and drying out.

 

Basin preparation

Immediately after transplanting, a basin is prepared around the palm to prevent run-off and to ensure a sufficient supply of water to the plant. When using a micro irrigation system, it is recommended to have a basin of approximately 3 m in diameter and 20 to 30 cm deep. The basin should have a slight downward slope towards the plant to allow the water to reach the root system of the young plant.

 

Mulching

The benefits of organic material were highlighted when land preparation, as part of the plantation development, was discussed. The mulching is done by putting a layer of organic material (e.g. wheat straw) around the base of the palm. Mulching of the basin has the following advantages.

• Limits water loss from the soil through evaporation;
• Prevents crust formation;
• Allows better water penetration into the soil:
• Limits weed growth around the plant; and
• Improves the humus content of the soil.

Irrigation

Immediately after transplanting, the palm should be irrigated to limit transplant stress. Once the plantation is established, a frequent irrigation schedule is to be followed to allow suffi cient water supply to the young date palm.

The irrigation frequency, is soil type dependant, but on very sandy soils it requires daily irrigation during the first summer. Heavy soils will require irrigation once a week, while in most soils, irrigation is required every second or third day. During the first six weeks, the date growers should inspect their planted date palms to verify that the surface soil does not dry and shrink away from the plant.

Protection

Tissue culture-derived plants and young offshoots should be protected from harsh climatic conditions (sun and wind during the first summer and cold the following winter) and against some animals (rabbits, etc.). The use of a hessian wrapping, a shade net cover, or a tent of date leaves is recommended. The top is to be left open so that new growth may push out.

Aftercare

Beside irrigation applications, the annual fertilisation schedule, weeding and mulching, the date grower should, for at least the first 10 to 12 months, keep an eye on the plantation in order to detect and consequently correct any adverse situations.

Source: http://www.fao.org/docrep/006/y4360e/y4360e0a.htm

Planting of shade Crops

In the initial years of cacao establishment, shade crops (‘nurse crops’) like coconut cacao mono-cropping system, shade trees are later pruned.

 

Cacao Intercropping System

• Cacao + cassava + corn under coconut.
• Cacao+ banana + fruit trees under coconut.

 

Pruning

Proper and timely pruning is required:

• To train, shape and achieve the economical tree height; have adequate air circulation and sunlight penetration within the crop.
• To minimize incidences of pest and disease
• To produce higher and quality yields.

 

Fertilization

A separate fertilization for the stands of coconut and the cacao crop is recommended.

• Using the combination of single fertilizers (ammonium sulphate plus common salt (for potassium-rich soils) or potassium chloride (0-0-60) for soils deficient in K.
• Using ready-to-apply multi nutrient fertilizers (14-5-20-0.02 (B) now commercially available like COCOGRO (ATLAS Brand) in 25. Capacity bags.
• These two fertilizer recommendations are compatible with the application of appropriate organic fertilizers (compost, coco peat, commercial organic fertilizers). Organic fertilizer should be applied about a month ahead of the application of the inorganic/mineral fertilizers.
• Organic fertilizers serve best as soil conditions and fertilizer supplements to the coconut cacao cropping system.

 

Pests and Disease Management

• Plant recommended high yielding and pest resistant varieties.
• Early bagging of young fruits (battery-size).
• Field sanitation and regular pruning done to clean the area and eliminate the dwelling place of the moth and other insects and disease.
• Apply or spray with combination of insecticides and fungicides

 

Other Control Measures

• Frequent harvesting of ripening pods and splitting as soon as the pods are harvested.
• Shredding of pods husks – mechanically destroys/kills off the pod borer larvae and grinded and grinded husks can be used as mulching and organic fertilizer.
• Keeping of alternate host plants out of the farm – elimination of other plants that will serve as hiding or breeding places for pod borer.

 

Harvesting and Postharvest Operations

• Usually takes 5 to 6 months from pollination.
• Maturity period depends on the variety and climatic conditions such as rainfall distribution and temperature.
• When ripened, pods are yellow or orange in colour.
• Harvesting is recommended when the pods are fully ripe to have good flavour and good quality beans.
• Fermentation is done to produce

 

Fermentation and Drying

Beans of good quality, meaning the colour and aroma of the beans are improved.

• Beans are placed in wooden boxes or rattan baskets for 6 days. The desired temperature ranges from 100-120^oF) (38-48^oC).
• This practice is required for high quality and export grade cacao beans.
• Sorting, Grading and Bagging.
• Sorting and grading will enhance bean quality.
• Foreign materials, clumped, infested and broken beans are removed.
• Small and partially fermented beans are set aside.
• Grading follows basing on standards set by buyers.
• Classified beans are then bagged and weighed.

Source: cagayandeoro.da.gov.ph/wp-content/uploads/2013/04/CACAO-PRODUCTION.pdf

Quality / Duration of storage
The quality of cocoa products (e.g. cocoa powder for beverages) is primarily determined by the quality of the raw cocoa.

Fully ripened and correctly fermented cocoa beans are thus of a brown to dark red color and have a very fragile kernel with a pure, bitter flavour.

Apart from exhibiting the appearance and odour characteristic of their variety, perfect beans must be undamaged and uncontaminated, must include no foreign matter or mold and must not be infested with insects or have suffered wetting damage. They must not smell sour, musty or smoky.

Poorly fermented cocoa beans are purple or very dark in colour when under fermented. They also have a slate to solid kernel and an astringent (mouth-puckering) flavour. The core may have changed to a violet to yellowish white colour. The excessive heating which occurs in over fermentation also results in butyric acid fermentation, which impairs quality.

Quality of cocoa beans is assessed according to the following criteria:

Good qualities:

• fully ripe, correctly fermented
• firm beans of uniform size with a dry weight of no less than 1 g
• loose and undamaged shell
• light to dark reddish-brown color
• readily crumbled, highly fragile kernel

Bad qualities:

• unripe and poorly fermented
• mouldy cocoa beans
• strong violet color as a result of under fermentation; purple colour when over fermented
• slate and firm kernel as a result of under fermentation
• insect infested cocoa beans
• flat, unripe, small and broken cocoa beans
• germinated cocoa beans
• ham-like odour due to over fermentation
• smoky odour due to excessively long drying

The product should be shipped shortly after harvest, as extended storage (> 6 months) may result in losses due to the high relative humidities in the tropics.

Intended use
For the production of cocoa powder and further processing into beverages, chocolates and desserts. http://www.tis-gdv.de/tis_e/ware/genuss/kakao/kakao.htm#temperatur

 

Market

Download reports on Cocoa Market Update, a summary report that includes key statistics, production & grindings detail, and pricing information. Cocoa Market Update (April 2014)

Economic Profile of the US Chocolate Industry (Posted November 2011)

Economic Profile of the EU Chocolate Industry (Posted November 2011)

Economic Profile of the Japanese Chocolate Industry

http://www.worldcocoafoundation.org/about-cocoa/cocoa-market-statistics/

 

Challenges

 Low Productivity

Farmers often have limited knowledge of modern farming techniques and farm management skills as well as limited access to finance that would allow the purchase of input supplies and quality planting material. Other challenges that impede productivity include aging trees that are past their peak cocoa pod production, decline in soil fertility and pests and disease that attack cocoa trees.

 

Marketing Challenges

The percentage of the world price that farmers receive varies significantly across regions. This is due to a number of factors, including, regulatory environment, access to market information, the use of individual sales versus leveraging the power of group buying, understanding of cocoa quality requirements; and transportation costs.

 

Pests & Disease

In all three major growing regions, an estimated 30-40% of the crop is lost to pests and disease.

 

Environmental Concerns

Soil fertility levels degrade over time. Improving productivity through composting and application of fertilizer rejuvenates cocoa lands. Promoting agroforestry techniques, to sustain a diversity of shade trees, food crops, cocoa and other cash crops, encourages productive, healthy, and sustainable farms for cocoa-growing communities.

 

Access to Education

In some areas, a lack of quality basic education is a critical issue, affecting everything from farmer labour practices and business decisions to youth migrating to urban areas and hindering the future growth of cocoa farming. Functional literacy, agricultural livelihoods training, youth leadership, and teacher training programs that improve access to a quality and relevant education are essential to sustain cocoa-growing communities in the long-term. http://www.worldcocoafoundation.org/about-cocoa/challenges/

 

Export

 Cocoa Exporters

FTN Cocoa Processors Plc

Plot 5 Block 77 Basheer Shittu Avenue, Magodo GRA, Lagos State

+234 1 740 9651, +234 1 740 4744

http://www.ftncocoa.com.ng/

FTN Cocoa Processors Plc engage in the exportation of cocoa, cashew nuts and sesame seeds.

 

Saro Agro-Allied

Empire Place, Plot 1683 Sanusi Fafunwa, Victoria Island, Lagos State, Nigeria

+234-1-6311110

http://saroafrica.com.ng/subsidiaries/agro-allied-limited/

Saro Agro-Allied engage in the exportation of cocoa, cashew nuts and sesame seeds.

 

Tosmega Cocoa Nigeria Ltd

7 Katchuan 2 Irruan, LGA, Boki, Cross River State, Nigeria

+234 812 107 1246, +234 813 367 9571

http://tosmegacocoa.blogspot.com.ng/

Tosmega Cocoa Nigeria is a major exporter of cocoa beans, coffee, and different spices.

 

Akeem and Kamoru Nigeria Ltd

31 Ilupeju Street, Oke Afo, Ikirun, Osogbo, Osun State, Nigeria

+234 803 403 4195

Akeem and Kamoru Nigeria offers exportation of cocoa products.

 

Berveek Limited

Klm 34, Benin/Shagamu Express Way, Ugbogui, Benin City, Edo State Nigeria

+234 805 671 4319

Berveek is a major supplier of cocoa, cocoa beans, cashew nuts, other tropical crops.

 

 

Cocoa Products (Ile Oluji) Ltd

Area 5, Ile-Ife Town, Ife South, Ile Ife, Osun State, Nigeria

+234 805 297 3344, +234 706 550 7971

Cocoa Products (Ile Oluji) is a agro allied manufacturing company on cocoa Beans shell, cocoa powder, cocoa beans and other cocoa products.

 

 

Remedy Crown Investment

2 Testing Ground Area, Olorunda, Oshogbo, Osun State, Nigeria

+234 806 452 5299

Remedy Crown Investment is a cocoa beans merchant, producing and exporting all products of cocoa from the cocoa bean to the finest chocolate products.

 

Shinwillcrown Cocoa Producing Company

15 Apkefon Street, Idanre, Ondo State, Nigeria

+234 810 761 9199

Shinwillcrown Cocoa Producing Company offers the exportation of cocoa beans, cotton and jute bags.

Source: https://www.finelib.com/business/exporters/agro-allied-products/cocoa

 

List of Cocoa Buyers

 

Matinique Ventures Limited
Add. 42, Olutosin Ajayi Street off International Airport Road, Ajao Estate, GPO Box 9898, Marina, Lagos
Contact person: Mr. Isaac Olayanju, CEO
Tel: 00234-8034020611 00234-1-4527999 4527999(fax)
E-mail: [email protected]
[email protected]
A. Agosile and Sons Nigeria Limited 
Add. 146, Sunday Farm Estate, Cement Bus Stop, Lagos

Contact person: Mr. Clement I. Agosile, CEO

Tel: 00234-8023105727 00234-1-4925861 4925861(fax)

E-mail: [email protected]

 

Agro Allied Development Enterprises Limited
Add. 4/6, Happy Home Avenue, Kirikiri Industrial Area, Apapa, Lagos
Contact person: Mr. Suresh Puri, Chairman and CEO
Tel: 00234-1-7740633 7730529 7752323 7755060 7752424 5878467 5878251(fax)
E-mail: [email protected]

 

All Grains (West Africa) Limited
Add. Plot P1, Pokobros Avenue, Off Atani Road, Harbour Industrial Layout, P. O. Box 10001, Onitsha
Contact person: Chief P. A. Okomkwo, Chairman and CEO
Tel: 00234-46-214983 210800 212693

 

Beeb Holdings Limited
Add. 72, Allen Avenue, Ikeja, P. O. Box 6552, Marina, Lagos
Contact person: Chief Olabintan Famutimi, Chairman and Managing Director
Mrs. Mopelola Adetiloye, Business Manager
Tel: 00234-1-4965379 4972666 4930444(fax)
E-mail: [email protected]

 

Cargill Ventures Limited
Add. TISCO Plaza, 2nd floor, Central Business District, Alausa, P. O. Box 6974, Ikeja, Lagos
Tel: 00234-1-2644823 2644824 2644825 2644826 2644828(fax)

 

Cocoa Industries Limited
Add. 1, Cocoa Industries Road, Ikeja Industrial Estate, P. M. B. 21114, Ikeja, Lagos
Contact person: Mr. R. O. Agbaje, Managing Director and CEO
Tel: 00234-1-4925080 4925070 4923991 4924355 4926383(fax)
E-mail: [email protected]

 

Ebun Industries Limited
Head office address: 104, Obafemi Awolowo Way, P. O. Box 247, Ikeja, Lagos
Contact person: Mr. Tope Bakare, Chairman
Mr. Ayo Bakare, Managing Director and CEO
Tel: 00234-4936885 4965863 4933806(fax)
E-mail: [email protected]

Web: www.ebun.com
Main factory site: 113, Iju Road, Ifako-Agege, Lagos
Tel: 00234-1-4924092 4924093 4924624

 

ED & F Man Nigeria Limited
Add. 7, Kopek Road, off Fatai Atere Way, Matori Industrial Estate, Mushin, P. O. Box 70070, Victoria Island, Lagos
Contact person: Alh. S. Y. Abarshi, Chairman
Mr. Duncan Briggs, Managing Director and CEO
Mr. Olufemi Boyede
Fax: 00234-1-4527278 5802609

 

Olam Nigeria Limited
Add. Plot 2, Block K, Ilasamaja Industrial Estate, Apapa-Oshodi Expressway, Ilasamaja, Isolo, P. O. Box 18165, Ikeja, Lagos
Tel: 00234-1-4527339 4525521 4971978 4971979 4973006 4973006(fax)

 

Saro Agrochemicals Limited
Head office address: Saro¡¯s Place, Plot 2068, Block 18C, Amuwo/Festac New Access Road, P. M. B. 1837, Apapa, Laogs
Contact person: Mr. L. A. Bakare, Chairman
Mr. A. S. Fatokun, Customer Service Manager
Mr. A. M. Makinde, Business Development Manager
Tel: 00234-1-4702458 5893137 5888055(fax) 2690915(fax)
E-mail: [email protected]

 

Stanmarks Cocoa Processing Company Limited
Add. Km. 5, Ondo/Akure Road, Ile-Oluji, P. M. B. 565, Ondo
Tel: 00234-8033355586 00234-34-610109 610106 610852 610854 243388 243424(fax)
Contact person: Oladunjoye Felix
E-mail: [email protected]

 

Unicontrol Commodity Nigeria Limited
Add. Plot A3, Ikosi Road, Oregun Industrial Estate, Oregun, Ikeja, Lagos
Tel: 00234-1-4979762 4979763 4979764(fax)

 

Watyem-Dks Enterprises Limited
Add. 1, Kayode Street, off Ikorodu Road, Onipanu, P. O. Box 3206, shomolu, Lagos
Tel: 00234-1-7746091 7731061 7746091(fax) 7731061(fax)
Branch: 105, Idanre Road, Akure, Ondo State
Tel/Fax: 00234-34-244774 242607

 

Agro Trade Limited
Add. Alagbaka Estate, Behind Central Bank of Nigeria, Alagbaka, Akure, Ondo State
Tel: 00234-8036001959

 

Nivik Investments Limited
Add. 2, Ondo Bye-Pass, Akure, Ondo State
Contact person: Mr. Victor H. Iyama, CEO
Tel: 00234-33145284 00234-34-242289 244503 244503(fax)
Lagos office: 322, Herbert Macaulay Street, Yaba, P. O. Box 6524, Surulere, Lagos
Tel: 00234-1-7751823
E-mail: [email protected]

 

Batraco Nigeria Limited
Add. Off Oyemekun Road, Akure, Ondo State
Tel: 00234-8033218916
Abig Nigeria Limited
Add. Suite 22, Akure Shopping Complex, Akure, Ondo State
Tel: 00234-8034267993
Fortune Commodities Limited
Add. Brig Ademulegun Road, Ondo State
Tel: 00234-8036925144

 

COOP Cocoa Processing Company Limited
Add. COOP House, Ilesa-Benin Expressway, Akure, Ondo State
Tel: 00234-34080720

 

International Transactions Limited
Add. Calabar-Ikom Expressway, Calabar
Tel: 00234-8037117290

 

Multi-trex Investment Limited
Add. 2A Allen Avenue, Ikeja, lagos
Tel: 00234-1-4970462 4970468(fax)
Contact person: Mr. Tola Awere

 

Ice Limited Lagos
Add. 77, Adeniyi Jones, Ikeja, Lagos
el: 00234-1-5557677 7769793
Contact person: Mrs. Modupe Olubawowo

 

Lagos Chamber of Commerce and Industry)
Add. 1, Idowu Taylor Street, Victoria Island, P.O.Box 109, Lagos
Tel: 00234-1-2705284 2613917 2705389(fax)
E-mail: [email protected] »ò[email protected]
Web: www.lagoschamber.com

Contact person: Chief Olusola Faleye, President
Ms. Sade Mosuro, Director, Business Service Unit

 

The World Trade Center of Nigeria£©
Add. Western House, 8/10 Broad Street, P.O.Box 4466 Marina Lagos
Tel: 00234-1-2635276 2647279(fax) 4744404 2692072(fax)
E-mail: [email protected]
Web: www.wtca.org

Cocoa Association of Nigeria

Office: COOP House, Ilesa-Benin Expressway, P. M. B. 720, Akure, Ondo State, Nigeria
National President: Mr. Victor H. Iyama
Tel: 00234-34-242289 243208(fax) 244503(fax) 242421£¨fax£© 00234-1-7751823 00234-8033145284

http://21stplacelive.com/Cocoa%20buyers.htm

 

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