Uganda: Launching a Brand New Cacao Origin
Cacao was first introduced in Uganda in 1901. Today the country ranks amongst the top 20 cacao exporters in the world but most of it is commodity-grade cacao. Focused investments in cacao quality are however beginning to pay off, and more and more craft chocolate makers are discovering the flavor potential of Ugandan cacao. Let’s have a look at some new Ugandan qualities!
New Opportunities for Cacao in Uganda
The centre of cacao production in Uganda is the Bundibugyo region, located on the border with the DCR Congo. For most farmers in Bundibugyo cacao is their main cash crop. However, it never supplied them with a lot of cash until little by little investments in training and post-harvesting started to pay-off.
In 2019 the International Trade Center (ITC), a joint agency of the World Trade Organization and the United Nations started a program Market Access Upgrade Program (MARKUP), to contribute to the economic growth of 5 East African Countries (EAC), including Uganda, by co-developing several essential sectors. In Uganda, the focus is mainly on cacao. A new generation of local cacao experts is being trained in cacao post-harvesting, quality and marketing for better access to the specialty market. Thanks to our joint efforts with ITC, Zoto, Native Group of Companies we can introduce you these wonderful cocoas with complex and interesting flavours. In exchange for the excellent quality, farmers now also receive premium prices – a very important addition to their family income. We currently work with several unions and cooperatives that all aim to empower smallholder farmers in their production and market access so that they have the possibilities to advance their livelihood. Ready for the introduction?
Girl Power With Mukali
Bwamba Cooperative Union is the most recently established one. In a very short time, the union has succeeded in empowering more than 80 of its member cooperative societies and smaller farmers groups in their organizational skills, market access and production. What we find so interesting about this cocoa is that they have managed to obtain an excellent quality with monitored de-centralized post-harvest processing or “heap fermentation”: a round chocolaty basis with delicate flavours of rose, herbs, spices and cashew. In addition, this first specialty cocoa, Mukali, is produced exclusively by women. Who run the world? Girls!
Great Flavours From Heap & Box Fermentation
From Semuliki Cooperative Union (Semcu) we have two qualities that show the impact of fermentation on the final cocoa flavour. The objective of this cooperative is to diversify in order to provide farmers with more opportunities. Semcu has branched out by setting up a centralized facility for cocoa post-harvest processing as well as training farmers in fermentation and drying in such a way that quality at farm level has also increased. Mwena is produced via heap fermentation and reflects chocolaty flavours with eucalyptus, pleasant cognac note and dried cherries. while Sanduku is produced via box fermentation and combines a nutty pecan flavour with sweet notes of honey and a fresh hint of menthol. Both organic certified!
A Guilty Pleasure
Our fouth quality, Sente has an incredible flavour explosion of roasted hazelnuts, sweetness of dates, caramel and toffee and hints of sesame. We call it rightly the luxury Nutella flavours. This comes from the Bundikakemba Cocoa Growers Association (BGCSL). This association has been in existence since 2015 and strong emphasize on direct market access and certification, but with the support of the ICT they have been focusing on quality improvement and flavour diversification since 2021. Today, BGCSL gives about 610 smallholder farmers the opportunity to improve their living standard. As icing on the cake, this cocoa is Fair Trade and Organic Certified.
How To Chose Your Preference?
The combination of thorough post-harvesting with cacao genetics and microclimate give these cacaos their beautiful flavour profiles. These cocoas are very easy to work with and can be used for all kinds of chocolate bars, confections and other chocolaty treats! There is definitely something for everyone. For a flavour profile bursting with spices and herbs, get the Mukali! The Sente is for the sweet tooth’s and nut lovers among us, bringing some roasted hazelnuts, sesame, toffee and dates. Those who occasionally like to enjoy a drink can go for the Mwena and Sanduku, which are characteristic for dried cherries and cognac on the one hand and amber wine and honey on the other.