COCOA

Cocoa in Ziavi-Dzogbe

Ziavi is situated on the northern slope of the Togo Atakora mountain range which provides the climate for growing cacao trees. This parts of the Volta Region lies in Ghana’s Coca Belt, spanning Western, Ashanti, Brong-Ahafo, and Eastern, where geographic and climatic conditions are ideal for growing both cocoa and coffee.

Theobroma cacao (cacao tree or cocoa tree) is a small evergreen tree that require three years from planting to production of fruits. Unlike most fruiting trees, cacao flowers bloom on the trunk and mature branches not the young branches. The blooms are pollinated by tiny flies. The fruit, or pods, take two and a half months to mature from bloom to harvest. In Ghana, cocoa has two seasons, and the harvests are from October to March. Cacao trees can live to 60 years.

In Ziavi, Cacao and Coffee are effective companion plants, as both thrive in similar humid, shaded environments, reducing the need for artificial shade structures. Planting coffee with cocoa also help manage pests, deterring those that could harm cacao trees.

Because of the seasonal nature of agriculture, some aspects of planting, harvesting, and production will be out of season; however, travelers may engage with growers and producers who are prepared to share their insider knowledge.

What Will You Experience?

This portion of the agritourism trail will focus on the cultivation of the Theobroma cacao (cacao tree or cocoa tree), and may include aspects of planting, growing, harvesting, and preparation for export. While visiting this community, agritourists can have a one-hour demonstration and discussion of the importance of cocoa as an export foodstuff.

In Ziavi Dzogbe, cacao is grown organically without the use of chemical fertilizers, herbicides, or pesticides,

Learn about the different parts of the cacao tree.
In the cocoa/ coffee groves, see whole cocoa pods growing, and taste the flesh of the pod.
Learn about the various uses of the cocoa pod, such as: pods for soap; beans for cocoa/ chocolate; and white sap processed into gin.
Experience the process of producing cocoa nibs (fermenting, drying, roasting, and cracking cacoa beans).
Some travelers may be interest in purchasing roasted and cracked cocoa nibs to take home.

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