Aggie chief urges cacao farmers to produce fermented beans

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Aggie chief urges cacao farmers to produce fermented beans

MAMBAJAO, Camiguin, April 20 (PIA) – Camiguin Provincial Agriculture urged cacao growers to produce fine, high-grade chocolate by fermenting their beans before drying.

“Proper fermentation brings out the very best flavor of the beans, unfortunately, it is under-appreciated by both the public and farmers alike,” Camiguin Provincial Agriculturist Renero G. Torion said.

He pointed out that the high demand for cacao is only limited to fermented beans, even local processors, to date, still secure their supply from plantations in Davao, Butuan, and Agusan del Sur.

Torion drum up the call as cacao is among the indentified crops in the province under the community participatory action research (CPAR) of the Department of Agriculture (DA), which introduced multiple cropping systems and integrated farming to increase farmers’ income other than relying solely in coconut.

Mahinog and Sagay towns already received/planted cacao seedlings and fertilizers last year, covering 7.2 hectares and 6.4 hectares, respectively.

To date, there are about 35 adopters from barangays Hubangon, Catohugan, and Tupsan Pequeño in the municipality of Mahinog and barangays Bonbon, Cuña, Alangilan in the municipality of Sagay.

Torion encouraged the cooperators to maximize all available technology, even at the backyard level to be able to generate more income and augment the demand for   cocoa products both locally and around the globe giving rise to the Philippine Cacao Challenge 2020. (JCV, PIA 10)

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