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Cameroon To Double Local Cocoa Processing

Cameroon To Double Local Cocoa Processing

The world’s No. 6 cocoa producer, Cameroon plans to increase cocoa revenue by processing more beans locally into cocoa powder and butter at 10 proposed new plants in the country’s main growing areas, according to the AfricaReport.

The plan is to double Cameroon’s cocoa processing capacity to about 30 percent of its total production — or 70,000 tonnes of beans per year, a government official said.

The Central African country produced 209,905 tonnes of beans in the 2013-2014 season but only about 32,700 tonnes were processed locally, according to the AfricaReport.

Ivory Coast, the No. 1 producer in the world, grinds about 35 percent of its beans locally. In 2010, Ivory Coast overtook the Netherlands to become the world’s No. 1 cocoa grinder with capacity to process 532,000 tonnes of beans mainly into cocoa powder and butter.

Three companies processing cocoa beans locally in Cameroon include Chocolaterie Confiserie du Cameroun (CHOCOCAM), a subsidiary of South Africa’s Tiger Brands; Morocco’s Compagnie Shèrifienne de Chocolaterie; and Sic-Cacaos, a subsidiary of Switzerland’s Barry Callebaut, according to the AfricaReport.

Cameroon’s 10 new processing plants are planned at a cost of 3.2 billion CFA francs ($5.23 million) according to Bruno Ntakeu, a director in charge of transforming industrial development. Ntakeu did not say if this will be a government or private project, or when production will begin.

He did say the plants would process 15 tonnes of cocoa a day and 36,000 tonnes a year, producing 9,000 tonnes of butter and 25,000 tonnes of cocoa powder for export and the local market.