Harvesting cocoa is a labour-intensive process that requires patience, skill, and dedication. From identifying ripe pods to careful handling, every step is crucial for producing high-quality cocoa beans.
Joan Kantu, a cocoa farmer from Masongora village in Kabarole district, says, cocoa farming is not just about picking pods. It starts with careful monitoring of the cocoa trees throughout the year to know the right time when pods are mature.
Cocoa pods take about five to six months to mature.
Kantu explains that farmers must look for pods that have changed colour from green to a bright yellow or orange, signalling readiness for harvest.
“Harvesting too early affects the quality of the beans while waiting too long can attract pests,” she warns.
Lilian Kobugabe, a cocoa farmer from Kyenjojo district, adds that the harvesting process requires proper tools, mainly a sharp machete or a special cocoa harvesting knife to cut the pods without damaging the tree.
“We carefully cut the pods and collect them in baskets,” she says.
Afterwards, the pods are opened to extract the wet cocoa beans inside, a process that must be done gently to avoid bruising the beans.
Vicent Kakande from Buwama, Mpigi district, highlights the importance of teamwork during the harvest season.
“It’s physically demanding work. Some farmers hire labourers or involve family members to help with picking, pod opening, and carrying.”
He also stresses the need for proper post-harvest handling, fermentation and drying of the beans, to ensure good quality cocoa that meets market standards.
From planting to harvesting, cocoa farming is a year-round commitment. The process requires knowledge of tree care, pest control, and careful timing.
