Executive Director of the Cocoa Research Institute of Ghana (CRIG), Dr. Francis Padi, has urged cocoa industry stakeholders to promote careers in the cocoa sector among the younger generation.
Emphasizing the potential of agribusinesses that manufacture cocoa products, he believes this initiative will not only boost cocoa consumption in Ghana but also globally.
Dr. Padi made these remarks during the official inauguration of the Cocoa Club of Ghana at CRIG’s Akyem Tafo premises.
The newly formed Cocoa Club, comprising CRIG workers, aims to contribute to the development of the cocoa industry.
Dr. Padi stressed that with support from industry stakeholders, the club could engage with the youth, fostering interest in cocoa cultivation and agribusiness related to cocoa processing.
Ghana has the capacity to process cocoa beans into a variety of products, including alcoholic and non-alcoholic beverages, various types of soap, and chocolate.
Deputy Director and Head of the Social Science and Statistics Unit of CRIG, Michael Owusu-Manu, explained that the club operates as a fun-based educational outreach program.
It seeks to empower basic school pupils with knowledge about cocoa production, providing firsthand information about the cocoa industry, from beans to finished products.
Owusu-Manu, who also serves as the club’s patron, highlighted the success of last year’s program, where 260 pupils from CRIG M/A JHS delved into the historical background of cocoa.
They visited experimental cocoa farms to learn about the fermentation of fresh cocoa beans and even got to taste the flavor of chocolate in the laboratory.
The Abuakwa North Municipal Education Director, Abena Gyamerah, expressed her delight with the formation of the cocoa club.
She sees it as an opportunity for basic school pupils to gain comprehensive information about cocoa, spanning from 1815 to the present, aligning with the theme “Cocoa through the Wheel of Time and the Sustainable Development Goals linked with Cocoa.” Gyamerah encouraged other schools to introduce practical aspects of cocoa cultivation and processing to stimulate interest among the younger generation.