The Ghana Cocoa Board (COCOBOD) is deepening collaboration with Swiss partners to expand cocoa value addition through innovative juice production, following a high-level visit to the KOA Impact processing facility in Achiase. The Chief Executive of COCOBOD, Dr. Ransford Abbey, together with the Swiss Ambassador to Ghana, Benin and Togo, Simone Giger, toured the facility to assess progress in extracting cocoa “sweatings” — a liquid byproduct traditionally discarded — for the production of premium cocoa juice. Driving value beyond cocoa beans The visit focused on evaluating the technical and commercial potential of scaling the process, which captures cocoa pulp before fermentation without affecting bean quality. The initiative is creating an additional revenue stream for farmers while transforming what was once waste into a marketable product. Discussions during the tour centred on expanding the model to other cocoa-growing regions, increasing the range of value-added cocoa product...