In a bid to reshape its cocoa industry, Dominica has witnessed a pivotal five-day training program that promises to elevate cocoa production standards across the island. Organized in collaboration with the Food and Agriculture Organization (FAO), the Ministry of Agriculture, Fisheries, Blue and Green Economy, and the Cocoa Research Centre at the University of the West Indies, the program took place from February 3 to 7, 2025, at the Marigot Fisheries Complex.
The training, which combined classroom instruction with hands-on activities, was designed to address critical aspects of specialty cocoa farming. Participants learned essential techniques—from pod cracking and monitoring fermentation to pruning, grafting, and flavor profiling—using internationally recognized evaluation standards.
The initiative is part of the FAO’s broader project to strengthen the foundations of a specialty cocoa sector in the Caribbean, aiming to overcome production challenges, improve post-harvest practices, and boost market access for Dominica’s fine-flavor cocoa.
Local growers and processors, many of whom attended the sessions, now have a clearer roadmap for adopting sustainable farming practices and enhancing the quality of their products. The program’s objectives extend beyond technical training; it also seeks to empower participants by improving their overall capacity to manage modern, environmentally sustainable farms. With a focus on quality control and sensory evaluation, the initiative is expected to play a significant role in positioning Dominica as a leading producer in the premium cocoa market.
Key figures from the training included experts from the UWI Cocoa Research Centre, such as Professor Umaharan, and specialists in food technology and agronomy. Their expertise not only clarified best practices but also highlighted innovative solutions tailored to local conditions.
One participant, a representative from Pointe Baptiste Chocolate Factory, expressed satisfaction with the hands-on learning, noting that the insights on grafting and pest management could transform local production techniques.
As the training concluded, industry stakeholders are optimistic about the ripple effects these new skills will have on Dominica’s cocoa industry. The program’s success is seen as a vital step towards unlocking higher-quality yields and better market prospects for small-scale farmers across the island.
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