There is growing emphasis on the economics, research, innovation, and development of Trinidad and Tobago’s cocoa industry.
The UWI’s Cocoa Research Centre, through their Annual World Cocoa and Chocolate Day Expo, is attempting to demonstrate the potential of the industry.
Acting Director Dr. Darin Sukha says the Centre, through its research and engagement with cocoa farmers, wants to make a more resilient cocoa value chain.
“So we do training, we do training in best practices, we reimagine and reinvent and optimise approaches to cocoa farming in terms of how cocoa is grown, how it is managed, how it is processed, and the approaches to mitigating risk in cocoa farming and optimising the use of resources and dealing with the climate change issues.”
2019 National Cocoa Award winner Geeta Maharajh-Peters of the Leroy Peters Estate says their estate approach encompasses the principles of bean to bar, from the estate to the consumer. She says the potential for success in this industry depends on the commitment of the farmer or artisan.
“The cocoa industry have many, plenty potential but it all depends on the individual, the people, what they could do to keep that cocoa industry at a high.”
Similarly, owner of Mamma Mia restaurant and Gelato Artisan Mirko D’Alessio, says he has developed and enjoyed a close relationship with his suppliers. He notes Trinitario cocoa, one of the world’s finest, is used in the production of his chocolate-flavoured gelato and other chocolate-based gourmet items.
“Quality, we have no problem. Consistency, also we have no problem besides again, I know now literally we have a little shortage and then not too much people get involved in the cocoa and when I go to my suppliers, spend time with them, I know it’s difficult to find employment because the industry suffers a little bit because they have none, new generation kick in so things, but not too far from now if nothing else happens, it will be a little bit challenge.”
The UWI St. Augustine Cocoa Research Centre is currently developing a Bean to Bar Cocoa Training Certificate Programme. Dr. Sukha says it comprises 10 modules which will commence in 2025.