Technology on the Cacao Farm
March 9, 2012
More than 100,000 cacao farmers in Ghana will take advantage of the application of mobile phone text messaging, as well as voice mail, to gain access to information in an effort to enhance the production of cacao.
The program is called Cocoa Link. It is an attempt of the Hershey Company, a pioneer in the world of chocolate and sugar confectionery, to improve cacao farming. They work hand in hand with the World Cocoa Foundation and the Ghana COCOBOD.
According to Andrew McCormick, vice-president in-charge of Public Affairs at Hershey, farmers will be given relevant information regarding the best practices in cacao cultivation to be able to increase the production.
The Hershey Company has been up and running in Ghana for 50 years already. They do not only implement programs that focus on the production, but they also take into consideration the environment and the health and needs of the farmers.
"Ghanaian cocoa is in very high demand and we need more quality Ghanaian cocoa that will in return help the farmers increase their income and make life better for themselves and their dependents. We think that modern technology is the key way to make improvement very quickly and easily," McCormick stated.
Tawiah Agyarko Kwarteng of the World Education Incorporated, responsible for the implementation of the program, claims that the extension officers of Ghana Cocoa Board will be educating farmers who aren't well-versed in the use of mobile to gain access to the services. Kwarteng believes that more farmers will be participating in the Cocoa Link project to deal with the challenges that such farmers are facing.
Doesn't it make you extra cheery hearing good news like this? Companies like this are downright commendable given that they don't only look out for number one, but they also take into account the welfare of people who work for them.
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At Moho River Cacao we use GrainPro brand plastic sacks to store our cacao until it’s ready to ship from Belize to the USA. They’re specifically designed for grains, seeds, beans, etc, and keep out unwanted moisture and pests. They help keep our cacao top quality from bean to bar!
One of the things that I really think is going to improve both the lot of farmers and the chocolate-eating public is the actual manufacture of chocolate in the country of prigin. When you shop the beans they can get moldy and so ruin the flavour where as creating it in situ can make something perfect. This is wicked good news 🙂