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Cacao in Ivory Coast

Cacao in Ivory Coast

Ivory Coast, located in West Africa, is known as the world’s largest producer of cacao, the key ingredient in chocolate. The country’s journey with cacao and chocolate production is both rich in history and significant in today’s global market.

Ivory Coast’s history with cacao and chocolate production is a tale of growth, innovation, and challenges. From its humble beginnings as a colonial cash crop to its current status as the world’s leading cacao producer, the industry has played a pivotal role in shaping the country’s economy and culture.

Ivory Coast continues to face challenges in ensuring sustainability and ethical practices in its cacao industry. Initiatives such as the Cocoa Fruit Lab show that there are already sustainable and ethical efforts being made in Ivory Coast.

History of Cacao in Ivory Coast

The commercial cultivation of cacao in Ivory Coast began in the late 19th and early 20th centuries during the colonial era. French colonizers introduced cacao farming to Ivory Coast as a cash crop, taking advantage of the country’s favorable climate and fertile soils. The crop quickly gained popularity among local farmers due to its profitability compared to other agricultural products. Over time, cacao became deeply embedded in the cultural and economic fabric of the Ivory Coast.

Ivory Coast’s cacao industry experienced exponential growth throughout the 20th century. By the mid-1970s, the country had become the world’s leading producer of cacao, a title it has held consistently ever since. The favorable climate, coupled with the government’s support for cacao farming through subsidies and infrastructure development, propelled the industry to new heights.

Today, cacao farming occupies a significant portion of Ivory Coast’s agricultural landscape, providing livelihoods for millions of people across the country. Smallholder farmers make up the majority of cacao producers, cultivating the crop on family-owned plots of land.

As of recent years, Ivory Coast produces approximately 2 million metric tons of cacao beans annually, accounting for nearly 40% of global cacao production.

The majority of cacao farms in Ivory Coast are small-scale operations, with farmers employing traditional farming methods. However, there has been a growing emphasis on improving productivity and sustainability in the industry. Organizations and initiatives have been launched to promote better farming practices, increase yields, and ensure fair labor practices.

Ivory Coast’s Cocoa Fruit Lab

Cacao in Ivory Coast The cultivation of cacao in Ivory Coast began in the late 19th and early 20th centuries, thanks to the country's favorable climate and fertile soils. 1

The Cocoa Fruit Lab in Ivory Coast is empowering women to become the producers and marketers of their own cacao products, shifting value-addition processes to origin countries. This project will create the first entirely women-owned micro-factory to produce sustainable cocoa in Ivory Coast, specialty chocolate and cacao juice.

While Ivory Coast is the world’s largest cocoa producing country, most cacao farmers are struggling to reach a living income. This in particularly concerns women, who often own smaller farmlands, have less access to trainings and financial inputs, and lack household decision making power compared to their male counterparts.

By increasing women’s participation in the sector as cacao producers, juice collectors and chocolate makers, the Cocoa Fruit Lab promotes female entrepreneurship across the supply chain. But it also takes it one step further, creating opportunities for female farmers to improve the quality of their cocoa beans and to access higher-paying specialty markets.

The project also introduces an income-diversification aspect at the farmer level through the collection of cacao juice. When chocolate is produced, the white pulp that surrounds the cocoa beans is usually lost as a waste product. However, collecting it and processing it into juice can create an additional income stream for minimal additional cost, raising farmer income by up to 30% per kilo of cacao in Ivory Coast.

The 400 farmers from the women-run cooperative COVIMA in Ivory Coast’s Marahoue region will be the first group to participate in this project. The Cocoa Fruit Lab is an initiative of ETG’s sustainability foundation Beyond Beans, co-funded by IDH: The Sustainable Trade Initiative, as part of their Cocoa Origins Program. Women-empowerment focused Fine or Flavor chocolatier Rokbar, and cocoa juice company Kumasi are also involved in the initiative. Technical support is provided by juice experts from Koa and advice on process and quality by Döhler Holland.

Ivory Coast’s Cacao Industry Challenges & Solutions

While the Ivory Coast’s cacao industry has been a major economic driver for the country, it has also faced challenges, particularly concerning sustainability and ethical practices. Issues such as child labor, deforestation, and low farmgate prices have plagued the industry and drawn international scrutiny.

In recent years, there has been a concerted effort by both the government and industry stakeholders to address these issues. Measures have been implemented to combat child labor, promote reforestation, and ensure that farmers receive fair prices for their crops.

Certification programs like Fair Trade and Rainforest Alliance have also gained traction, providing consumers with assurance that the cacao used in their chocolate