Ghana Cocoa Board is stepping up efforts to transform Ghana’s cocoa industry through value addition, following a high-level visit by its Chief Executive, Dr. Ransford Abbey, and the Swiss Ambassador to Ghana, Benin, and Togo, Simone Giger, to the KOA Impact facility at Achiase.
The visit underscored a growing partnership between Ghana and Switzerland aimed at scaling the production of cocoa juice derived from cocoa “sweatings” — a liquid byproduct previously left unused during the fermentation process.
At the heart of the initiative is a breakthrough approach that captures the cocoa pulp before fermentation, converting it into a premium beverage while preserving the quality of cocoa beans. The innovation effectively creates an additional revenue stream for farmers without disrupting traditional production methods.
Speaking during the tour, Dr. Abbey described the initiative as a transformative step for Ghana’s cocoa sector, stressing its potential to improve farmer incomes and deepen awareness of the full cocoa value chain.
“This initiative is a game-changer for our farmers. It ensures that every part of the cocoa fruit contributes to economic value,” he said, adding that COCOBOD is prioritising the expansion of the model across cocoa-growing regions.
The engagement also focused on attracting foreign direct investment, expanding value-added cocoa products, and strengthening sustainability through green technology.
Ambassador Giger praised the Achiase facility as a strong example of Swiss-Ghanaian collaboration, noting that such innovations position Ghana as a leader in sustainable cocoa processing on the global stage.
The KOA Impact facility, which uses solar-powered technology to process cocoa pulp, is also creating employment opportunities and building technical skills among young people in the Eastern Region.
The partnership is expected to accelerate Ghana’s push beyond raw cocoa exports toward a more diversified and resilient cocoa economy.
