A visit to cocoa farmers in Peru

Sandro Marti, Head of the Chocolate Department, visited four partner cooperatives in Peru in July 2018. Organic and Fairtrade cocoa from these four cooperatives has always been among the ingredients used to produce our chocolate bars.

The trip started with a visit to two cooperatives in the Apurimac Valley. In this isolated region there is still considerable evidence of coca plant growing, an economic activity that is not without risk. The rewards are lucrative, but the chemicals in use and the violence associated with the drug trade take their toll on coca farmers. It is extremely important to offer small farmers an alternative livelihood in the form of organic and Fairtrade cocoa – an initiative that first saw the light of day many years ago and deserves to be continued.

Sandro was very impressed by the busy atmosphere at the cocoa plantations. Organic farming methods are not easy to apply in this humid region and the profit per hectare is modest. Centralised processing is impossible in this vast territory with only a few practicable roads. Hence, these smallholder farmers not only cultivate the cocoa plantations, they also take charge of fermenting and drying the fresh cocoa beans immediately after harvesting. The premiums paid for organic and Fairtrade certification are extremely important in supporting the hard work of the small farmers.

Sandro then attended the closing event of the far-reaching "Projecto de Desarrollo" optimisation project at the Acopagro Cooperative. This project was first rolled out in 2010, since when it has been implemented with great commitment by cocoa farmers and cooperative employees, with support from USAid, Equal Exchange and Tcho. The entire value-added chain has been examined and various improvements made throughout, from the way the cocoa parcels are cultivated to central processing and quality control procedures. The progress achieved since the start of the project is impressive, with a significant increase in average yields and a real improvement in the quality of the cocoa and traceability.

Finally, Sandro paid a visit to the cocoa farmers at the Oro Verde cooperative to find out how a modern organic cocoa plantation is run to deliver good, secure yields. Up to eight different types of cocoa are grown alternately as a means of curbing the spread of pests. Cinnamon shrubs are planted as natural insect repellents, as well as trees to provide shade. The cocoa plants are inspected regularly and any pests are removed at an early stage before they can proliferate.  Natural compost fertiliser is made locally to provide the soil with sufficient quantities of organic nutrients.

The excellent work is obvious for all to see. The fungus held by Deciderio Lozano Rios is only found on organic plantations and is a clear sign of neat, clean operations for the inspectors.

Thanks to the good work of the four cooperatives, we have sufficient supplies of organic and Fairtrade cocoa from Peru.