New cocoa fermenting box boosts farmers' incomes ^{CEFR B1}

In Kasawo, a new locally made single fermenting box is changing how farmers process cocoa beans. Abubaker Kisekka, chairman of the 650-member Namuganga Agalyawamu Cocoa Growers Association, says farmers can now sell directly to exporters and receive 35,000 Ugandan Shillings per unit, up from about 25,000. He describes the change as a 40 per cent increase that removes middlemen.

The box holds 150kg. Traditional four-stacked boxes achieved less than 70 per cent fermentation over eight days, while the single box reaches 90 per cent fermentation in five days and produces a brown bean with a chocolate aroma. Researchers explain that fermentation relies on microbial activity to develop flavour and reduce bitterness; juicy residues can make wine and used pods can become charcoal.

Researchers and coordinators say the design is more accessible. Archileo Kaaya of Makerere University and Joseph Mulindwa of the National Coffee Research Institute say it is gender-sensitive and easier for people with disabilities. About 200 people have bought the box and reported higher incomes. Wooden boxes last about five years, commercial production began last year, and the team plans to scale up distribution with local authorities.

The project received US$85,000 in 2023 through national science channels. New boxes cost 900,000–1,000,000 Ugandan Shillings, compared with 1.5–2 million for traditional boxes. Officials say the box helps close post-harvest research gaps and makes products more competitive internationally.