By Jeremiah Nutsugah and Gloria Amoh
The CEO of Dwamena Organic Cocoa Farm, Mr. Dwamena, emphasized the importance of harvesting cocoa before it overripens to prevent weight loss, based on advice from African experts.
In an interview on the breakfast show, Mr. Dwamena outlined the process of cocoa cultivation, stressing the need to clear the land, preserve tall trees for shade, or plant plantain suckers at 10-foot intervals to provide shade for the cocoa seedlings. “This ensures that cocoa receives water from the plantain during the dry season,” he explained.
Traditionally, cocoa was planted closely together, but the organic method now advocates for 10-foot intervals to promote airflow and reduce disease spread on the farm.
Mr. Dwamena noted that ripe cocoa pods turn yellow and are ready for harvest, with each average tree yielding about 100–150 cocoa pods annually.
Regarding diseases, he highlighted black pod disease, which occurs due to excessive shade, resulting in blackened fruits and aborted flowers. “Excessive shade can lead to reduced fruit yield,” he cautioned.
He also explained the practice of intercropping cocoa with cassava, plantains, cocoyam, or yam to provide sustenance for farmers during the 3–4 years it takes for cocoa to bear fruit.
Careful cocoa plucking is essential to facilitate the sprouting of new cocoa, with two harvesting seasons: bumper and light seasons.
Mr. Dwamena advised against leaving cocoa pods on the ground for more than three days.
