Local cocoa fermentation competition for Samoa cocoa farmers

One of the objectives for this regional project is ‘to evaluate the opportunities for Pacific cocoa industries to expand the value of their markets related to quality attributes and industry organisations’.


The activities aim to assess bean quality through local competitions and linking to buyers for niche markets so Samoan cocoa is able to compete in the high- value, low volume markets based on fine flavor and ‘single origin’ branding.