Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon

Cocoa production in south west region of Cameroon, Fako, is faced with several quality challenges. These challenges affect the value of the final cocoa beans produced and the entire cocoa beans value chain. Cocoa harvesting period clashes with the peak wet season in Fako and farmers' only means to dry the produce is to use artificial local dryers. Most farmers' dried cocoa beans suffer deficiencies such as smoke taints, burnt cocoa beans, cracked beans and most abnormal higher than required moisture content of the cocoa beans etc. which in turn affect the cocoa beans value in local and international markets. This paper focuses on optimizing the cocoa beans value chain by using convection dryer to improve moisture content and eliminate defects. Using one-on-one interview, factorial design and design of experiment, a new convention dryer was setup and experimentation carried out. The results showed that setting the convention dryer to these parameters: Temperature 35 degrees C, Time 96 h, Aeration rate 15 m(3)/s and Space/quantity ratio 12 m(2)/50 kg, the required world standard of 7.0% moisture content of dried cocoa beans is achieved under the prevailing weather conditions. This improves the value of dried cocoa beans by $2.8/kg in the local and international market as compared to the surveyed values. (C) 2020 The Author(s). Published by Elsevier B.V. on behalf of African Institute of Mathematical Sciences / Next Einstein Initiative.