Site visit at FAREI in the context of implementation of the project “Building capacity to determine optimal post-harvest and processing practices for the production of quality cocoa beans and fine flavoured cocoa derived products in Mauritius” partly funded under the Innovation Boost Grant of the Mauritius Research Council.
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Under the Innovation Boost Grant (Green and Blue Innovation), FAREI is implementing a project on “Building capacity to determine optimal post-harvest and processing practices for the production of quality cocoa beans and fine flavoured cocoa derived products in Mauritius”. With a total project value of MUR 1,250,000, the Mauritius Research Innovation Council has funded MUR 595,700 towards this endeavor. The project, slated from July 2023 to July 2024, focuses on bolstering post-harvest and processing practices to ensure the production of superior cocoa beans and fine-flavoured cocoa products for a premium market similar to the Mauritian rhum which has gained an internationally recognized label “Made in Moris”. Through this endeavour, FAREI aims to strengthen the local cocoa industry, tapping into global demand for high quality cocoa and contributing to the sustainable development of Mauritius agricultural sector.
In this context, a visit was organised on 23rd May 2024 at Wooton Crop Research Station whereby the Minister of Information Technology, Communication and Innovation, Honourable Darsanand Balgobin, Chairman of MRIC , Dr Kaviraj Sukon, Chairman of FAREI, Mr Hemraj Woodun, Executive Director MRIC, Professor Theesan Bahorun and Acting Chief Executive Officer of FAREI, Mrs Micheline Seenevassen Pillay were present.
The visit served as an opportunity for Mrs Yogeeta Luchoomun, Research Scientist/SRS and Chief Investigator, to showcase the progress and goals of the project, thereby highlighting the importance of optimising the post-harvest practices and processing practices for enhancing cocoa quality and marketability in Mauritius.
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Under the project, FAREI is undertaking a comprehensive study to determine the optimal post-harvest practices for cocoa beans, focusing on the fermentation and drying processes of the local cocoa accessions using quality monitoring tools. Fermented and dried cocoa beans are processed into cocoa products using the Cocoatown lab-scale kit which includes the roaster, cooler, cocoa cracker, winnower, mini-grinder and melanger. The processed cocoa derived products will be assessed for their flavours.
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The lab-scale processing equipment will also be used for training of producers in cocoa processing and serve as a model to small-scale agro-processors who want to venture in the business.
The project is being carried out with the collaboration of local cocoa producers and expert from the Cocoa Research Centre, University of West Indies, Trinidad/Tobago.