BY KIMBERLEY HIBBERT

Observer Writer

editorial@jamaicaobserver.com

COCOA farmer and member of the Board of Directors for the Jamaica Cocoa Farmers Association, St Thomas region, Miriam Brown, says there is a high demand for the locally grown crop from top international producers of chocolate-based products.

“The Jamaica Cocoa Farmers Association through the Cocoa Industry Board ships cocoa to companies like Valrhona in France and Hershey’s in America through Transmar shipping company. Some of our cocoa farmers also receive training from representatives from MARS, a chocolate company in Brazil,” she recently told the Jamaica Observer North East.

Jamaica, according to Brown, is one of just eight countries in the world to produce fine flavoured cocoa. This, in her view,

is reason enough for

cocoa production in Jamaica to increase.

“We are one of eight countries with fine flavoured cocoa. If we can build up back cocoa production in Jamaica we could see good revenue for the country,” she stated.

But, in order to do this, Brown said piquing the interest of Jamaicans, especially young people, will be the first hurdle to get over.

“We need to interest people and motivate them to do cocoa production. Cocoa can grow almost anywhere, so if we can get each farmer or small farmer in the 14 parishes to plant at least 100 acres of cocoa, we could see a turnaround,” she said.

She further explained that the St Thomas region of the Jamaica Cocoa Farmers Association has youth groups that go to different farms and introduce products, while encouraging farmers to develop micro nurseries for cocoa production.

“We go to different farms and provide seedlings for farmers to help with the micro nurseries. So far we have 11 groups with micro nurseries. Williamsfield and Springbank in St Thomas are our two newest groups,” she said.

Brown admitted that some people were reluctant to cultivate cocoa because of the length of time it takes the crop to mature and the care the crop needs to produce the beans.

“It takes five years for the crop to be in full production. At that time, one plant will have 40 to 80 or more cocoa pods. It is important that the cocoa plant is pruned so it has the right canopy that acts as a shade for the plant from the sun, but not too much. If it is left to the sun, the pods will become black and lessen the production,” she said.

Brown said that the waiting period is nothing to be alarmed about, as plants like coconut and bananas can be planted in-between the cocoa and those crops mature faster.

“Planting crops that take a shorter time to mature in-between the cocoa will give the farmers another source of income,” she said.

With relation to preparing the beans, Howard Thompson, a Member of the Port Morant Community Development Commission, which Brown is also associated with, said the beans go through a seven-day fermentation process in a solar dryer which he described as a transparent or white-looking greenhouse for them to acquire a rich flavour.

“They are placed in the solar dryer because if they come in direct contact with the sun they will dry too fast and not be as refined as the dryer would have them be,” Thompson said.

He added that the sap of the cocoa pod can be sucked and the placenta within it is used to make jams, while the pod itself can be used as manure or feed for animals.

However, Brown urged young people to become more involved in cocoa farming. She noted, that the market is growing because of the demand for Jamaica’s cocoa.

“It is a good area in which to seek employment,” she said.