By Umar Nsubuga
Cocoa, a vital ingredient in chocolate and powdered drinks, is not just a delicious treat but also a highly marketable commodity worldwide, thanks to its health benefits, including being fortified with vitamins.
In Uganda, cocoa is among the oldest cash crops, with a rich history and immense potential for both local and international markets. However, cultivating cocoa is a long-term endeavour that demands patience and careful planning.
Vincent Kakande, a cocoa farmer in Munyonyo village, Mpigi district says cocoa farming requires specific conditions to succeed. It thrives in well-drained soils, a humid climate, and consistent rainfall, making site selection a critical part of the planning process.
Once planted, he says cocoa trees can take between 3-5 years to start bearing pods, and during this time, farmers must be patient and dedicated to providing the proper care, such as watering, mulching, and protecting the plants from pests and diseases.
This extended growth cycle makes cocoa farming a challenging investment, requiring long-term financial commitment without immediate returns.
Lilian Rwomushana, a cocoa farmer in Kyenjojo district explains that cocoa is not suitable for open spaces and does best when grown under trees, making it an ideal agroforestry crop.
She notes that one of the unique benefits of cocoa farming is its self-mulching ability. The leaves of the cocoa tree naturally fall to the ground, creating a layer of mulch that reduces the need for frequent weeding.
According to Rwomushana, this self-mulching feature allows farmers to leave the land unattended for up to six months without worrying about weeds.
Despite these advantages, proper planning remains essential for maximising yields.
Rwomushana says farmers must ensure that the trees are spaced correctly, and shade trees must be incorporated to protect the cocoa plants from direct sunlight.
she says farmers need to develop a sustainable farming approach that considers potential challenges, such as climate change, fluctuating market prices, and pest outbreaks.
These factors can significantly impact cocoa production and require farmers to stay proactive in adopting resilient farming practices, such as intercropping and organic farming.
Another aspect that demands patience is the harvest process. Once the cocoa trees mature, harvesting becomes a regular task, with trees yielding pods every month, she explains.
Unlike coffee, which typically has two harvest periods each year, cocoa allows farmers to harvest up to twice a month. However, harvesting cocoa is no easy feat.
Rwomushana says the pods must be carefully harvested by hand, and the beans undergo a fermentation process followed by drying, which requires meticulous attention to detail. The entire process, from harvesting to drying, plays a significant role in determining the quality of the cocoa beans, which is crucial for ensuring marketability.
Cocoa farming is not without its challenges. The edible nature of cocoa makes it vulnerable to attacks from animals such as squirrels, monkeys, and baboons. Many farmers employ patrols to guard their plantations, but it remains difficult to monitor such large areas effectively.
Additionally, pests and diseases can infect the plants, leading to swellings and patches on the stems. In some cases, the affected trees are cut down and burned to prevent the spread of disease, which can result in losses of up to 60% of the yield.
Moreover, the rainy season presents its own set of difficulties.
According to farmer George Bbule, drying the cocoa leaves inside the warehouse can be problematic during the rainy season, as they often fail to dry properly and end up rotting, causing further loss.
Another significant challenge is the scarcity of skilled labor, which can make the process of maintaining and harvesting cocoa more complicated.
Despite these hurdles, Bbule says the rewards of cocoa farming can be substantial. The industry has the potential for significant growth, and with proper training and management, cocoa farmers can achieve financial stability.
“Farmers who engage in sustainable practices and work closely with private sector partners, researchers, and government bodies are positioned to boost production and increase the quality of their cocoa,” he says.
As Peronaci, an advocate for agricultural innovation, emphasizes, with better soil management and diversified crops, cocoa farming can contribute significantly to the reduction of household poverty and the overall economic development of Uganda.
