Dominica's cocoa; finest in the world

Rawlins Smith, cocoa consultant from Grenada and one of the directors in the Grenada Chocolate Company says Dominica produces some of the finest cocoa in the world. The 30 plus years cocoa veteran, made the statement last week while visiting Dominica to conduct a series of workshops with farmers and processors on the harvesting and processing of cocoa.

Smith further noted that, notwithstanding their present semi-abandoned state, Dominica cocoa fields have great potential. “I visit a field and I saw a cluster of cocoa that I have never seen in my lifetime being in cocoa; that cluster had about 13 pods in it. This gives me an indication of the type of cocoa you have and what you could get from it.” The cocoa expert suggested that if the farmers would adhere to the requisite cultural practices, given Dominica’s fertile soils and farmers’ enthusiasm, the crop and industry would do well.

During his week-long visit, Smith conducted a number of farm visits and workshops tackling issues such as field rehabilitation, pruning techniques, key cultural practices, pest and disease control, fermentation, drying and various codes of practice to ensure high quality cocoa beans for exports.

The workshops, hosted by DEXIA in collaboration with J.H.B. International and the Division of Agriculture, were designed as the final installment in a series of activities to prepare farmers and other stakeholders for Dominica’s reentry unto the international cocoa market.

DEXIA will begin the purchase of wet cocoa beans from West Coast farmers on November 12th, 2007 in Batalie. Other farmers across the island will be given the opportunity to sell their crop to the Agency in the ensuing weeks.

DEXIA is targeting a first shipment of a 20-foot container load of dried beans to J.H.B. International in March 2008. The Belgian-based company has already given a signed undertaking to buy all the cocoa Dominica can produce.