Over the past year, cocoa has proved to be a little “sustainable” in Côte d’Ivoire, despite being the world champion. Environmentally Sustainable: Mighty Earth revealed that Côte d’Ivoire’s plantations had destroyed classified forests. Cocoa was not sustainable either economically, as the drop in prices put the income of Ivorian producers at risk. How to make cocoa sustainable? This is the question of the sector this year for World Cocoa Day, celebrated this Sunday, October 1st.
A sustainable cocoa is first and foremost producers who live decently on this crop. Gold prices have plummeted by 30% since last July. Difficult to get out of Côte d’Ivoire, where yield per hectare has not increased, despite the ambitious objectives of the Coffee-Cocoa Council.
“We want to achieve at least one tonne per hectare, in ten years, for producers,” says Robert Yapo Assamoi, Director of Sustainability. He said that the ratio is currently 500 kg per hectare.
500 kg against 1.5 tons in the Dominican Republic. The Ivorian yields do not take off, the “Mercedes” seeds sold by the national labs of the CNRA were not the promised cars.
If the Ivorian crop has broken its historical records, it is thanks to the rain and the excessive extension of the plantations, at the expense of classified forests. This is not sustainable, says Patrick Poirier, CEO of the chocolate maker Cemoi who is processing the beans in Côte d’Ivoire.
” This is the limit today: no one accepts that trees are cut. So there will really have to increase the productivity of the farms because the producers will not be able to increase their surfaces “.
Also, president of the Syndicat du Chocolat, Patrick Poirier pleads for a recognition of the cocoa of Ivory Coast by the ICCO. Some Ivorian cooperatives have, according to him, an extraordinary quality in terms of taste, which should be better valued.