This project seeks to develop a single cocoa fermentation box designed for small-scale farmers who lack the resources to generate large quantities of cocoa beans required for storey box fermentation. The single box is cost-effective and gender-inclusive. Additionally, the project will use a yeast starter with pectin-hydrolyzing properties to extract cocoa juice from the pulp through a stainless-steel tank with a hydraulic press. By producing value-added products like ethanol and wine from cocoa pulp juice, the project aims to reduce Uganda’s ethanol import costs, which amounted to USD 500,000 in 2015.

The initiative is expected to boost the income of participating cocoa farmers by up to 25% through the sale of high-quality fermented cocoa beans and value-added products to laboratories and buyers. Collaborating with private sector players such as ICAM Chocolate and Lwanga Enterprises, the project addresses challenges faced by small-scale farmers who often sell fresh, unfermented beans due to the high cost and large-scale requirements of existing fermentation methods.

Cocoa, Uganda’s 4th largest foreign revenue earner supports over 10,000 households. Current spontaneous fermentation methods lead to inconsistent quality and prices. By utilizing pure yeast strains isolated by NaCORI, this project aims to enable controlled fermentation for better-quality beans and improved market opportunities.

For details, contact Mr. Lawrence Muganga on Email: lawrmuganga@yahoo.com