COCOBOD and Swiss delegation deepen partnership to scale cocoa juice production

Correspondence from the Eastern Region

The Ghana Cocoa Board (COCOBOD) has taken a significant step towards transforming Ghana’s cocoa value chain through a strategic partnership with Swiss stakeholders aimed at expanding innovative cocoa juice production.

The initiative was underscored during a high-level working visit by COCOBOD’s Chief Executive, Dr Ransford Abbey, and the Swiss Ambassador to Ghana, Benin and Togo, Simone Giger, to the KOA Impact processing facility at Achiase in the Eastern Region.

The visit spotlighted Ghana’s growing leadership in cocoa value addition, with particular emphasis on the extraction and commercialisation of cocoa “sweatings” — a liquid by-product of cocoa fermentation that has historically been underutilised. Through innovative processing techniques, KOA Impact has successfully converted this by-product into premium cocoa juice, opening new economic opportunities within the sector.

Transforming the Cocoa Value Chain

At the core of the engagement was an assessment of the technical and commercial viability of scaling the cocoa juice initiative nationwide. By capturing cocoa sweatings prior to fermentation, the process creates an additional revenue stream for farmers without compromising the quality of cocoa beans.

Discussions between the Ghanaian and Swiss delegations focused on expanding the initiative to other cocoa-growing regions, broadening the range of value-added cocoa products, and attracting increased foreign direct investment into Ghana’s cocoa sector.

The initiative is also expected to deliver tangible economic benefits to farmers by providing immediate supplementary income alongside traditional bean sales, while strengthening sustainable agricultural practices through environmentally friendly processing methods.

Leadership Endorsement

Speaking during the visit, Dr Abbey described the project as transformative for Ghana’s cocoa industry.

“This initiative is a game-changer for our farmers. It raises awareness of the full cocoa value chain and ensures that the sweat of the farmer translates into tangible wealth,” he said. “Scaling this across all cocoa-growing regions will be a priority to ensure that the benefits of innovation reach every corner of the country.”

Ambassador Giger, on her part, commended the project as a strong example of successful Swiss-Ghanaian collaboration, noting that such innovations position Ghana as a global leader in sustainable cocoa processing.

Driving Sustainability and Jobs

The KOA Impact facility in Achiase utilises solar-powered technology to process cocoa pulp, aligning with global sustainability goals while creating employment opportunities for local communities. The initiative also contributes to skills development among young people in the Eastern Region, reinforcing its socio-economic impact.

Industry analysts note that efforts to diversify cocoa products are consistent with Ghana’s broader strategy to reduce reliance on raw bean exports and increase earnings through value addition — a policy direction long championed by COCOBOD and successive governments.

As global demand for ethically produced and sustainable food products continues to rise, partnerships such as this are expected to play a pivotal role in securing Ghana’s competitive position in the international cocoa market.