Several years of hard work is paying off for former Samoan university professor turned koko (cocoa) farmer, Tuiatafu Nusi Moa Maualaivao.
Tuiatafu’s small business called Koko Moni is now providing koko for New Zealand based chocolate company, Devonport Chocolates.
“It was two years ago that we first came into talks with the couple that own the business and after they tried samples of the Koko Moni they said they wanted me to supply their koko for their chocolate,” said Tuiatafu.
“So just last month we shipped off a 100kgs of koko to them and they have asked for 200 more kilograms for the month of July and August, and I’m preparing that shipment now.” he added.
Tuiatafu owns a small koko plantation in Saleimoa and is one of several farmers trying to revive Samoa’s koko industry.
“Years ago when our parents did the farming, we fermented our koko and we picked only the ripe ones for produce. We followed the proper procedure and that made our koko perfect for exports. Nowadays, things are rushed and most of the young farmers have become lazy in their process that they missed out one very important part of the preparation,” he said.
The fermentation of koko is very important for sealing flavor while eliminating the bitter taste in the beans. It is this part of the process that Tuiatafu says most have resorted to skipping.
“You have to ferment the bean because with that fermentation process you will bring out the full flavor of the koko. It is that flavor that makes the difference in the taste and its health benefits,” Tuiatafu said.
“This process takes out the bitterness in the bean and that is where that aroma and flavor comes in, while at the same time limiting the amount of sugar needed to be added to the koko when it’s made into chocolate,” he added.
Tuiatafu says Samoa can once again regain the markets it once had especially with big name countries in the European region.
However, he says to do that farmers and producers must be committed and honest in their work.
“Just follow the process. Don’t rush to earn that money you need. Work hard and you’ll see it grow into something much bigger than you planned and Samoa can have that wonderful koko Samoa it once had years back,” he said.
Koko Moni also provides it koko to some of the main supermarkets in Samoa and that is where his dream lies.
“I’m not looking for a big trade deal overseas. I love the one I have now with Devonport because what I want is to establish my own business here and be able to sell my Koko Moni chocolate in Samoa, so every little child can have a piece of Samoa’s candy bar in their lunch boxes in the future,” he said.
Devonport has launched its ‘Single Origin Samoan Dark Chocolate 80% Cocoa Solids” chocolate.
Photo courtesy: Mele Maualaivao