Brighter horizons for Cameroon Cocoa sector
A delegation of French industrialists is in
Cameroon to carry out prospection in the Cocoa sector. Trade Minister, Luc
MagloireMbargaAtangana on Monday 14 August 2017, received the French delegation
in audience, just after the French men ended a working session with
stakeholders in the Cameroon Cocoa and Coffee sector.
By Our Economy Correspondent
Meeting in the conference hall of the
ministry of trade, Yaounde, The French industrialists of the chocolate sector
during the working session with their Cameroonian counterparts pledged their
total determination and readiness to help Cameroon to produce the best quality
cocoa possible. They reiterated the pledge during their audience with the trade
minister, Luc MagloireAtanganaMbarga.
The
meetings in Yaounde were held not before the French delegation had visited some
cooperatives and the Excellence Centres for the Treatment of Harvested Cocoa
set up by the Inter-professional Council of Cocoa and Coffee-CICC, of the
National Cocoa and Coffee Board-ONCC.
Visibly
impressed by what they saw on the field, the French industrialists in the
domain of Cocoa and Coffee did not conceal their enthusiasm to federate forces
with their Cameroonian counterparts.
They
expressed satisfaction with the good practices observed on the field. Their
satisfaction was all the more when they discovered the “good fermented” cocoa
churned out by the cooperatives and excellence centres and which is in high
demand by chocolate producing companies.
“What
you see on the field is thanks to our insistence and follow-up for the
professionalization of the sector. Here, we insist on good practices that
permit for the production of «well fermented» Cocoa. This professionalization policy is sustained
by yearly campaigns for “well fermented” Cocoa, instituted by the CICC,”
Minister MbargaAtangana told the visitors, recalled that the 2017/2018 cocoa
season was launched only weeks ago.
He
noted also that thanks to the excellence centres set up by the CICC, producers
and stakeholders in the cocoa/coffee sector have been able to master the
quality production chain.
The
two three-day working visit (from 13 to 15 August) of the French Master
Chocolate Producers was therefore aimed to lay down the groundwork towards a
more fruitful collaboration with Cameroonian producers.
Apart
from boosting production and exportation of high-grade cocoa, the collaboration
also envisages the setting up of artisanal units for transformation of cocoa
into chocolate, the transformation and exportation of semi-finished cocoa and
the promotion of Cameroon Cocoa on the world market.
«This
visit of the French Cocoa and Chocolate industrialists marks a turning point in
Cameroon-France trade relations in the domain of cocoa and coffee. It is a
capital stage in the collaboration between Cameroonian inter-professional
organizations and the Confederation of French Chocolate producers represented
here by Ms. Daniel Mercier and AlaxandreBellion,” remarked Minister
MbargaAtangana, who informed that the two parties will in the days ahead sign a
memorandum of understanding and draw a calendar of activities to be carried out
jointly with the Cameroon government.
“The
Cameroon government has elaborated a strategy which consists in locally
transforming at least 40% of its cocoa produce this, with the objective to
better the lives of local farmers,” Minister Atangana said, noting that the new
collaboration proposed by the French investors is timely as it ties squarely
with this policy of the Cameroon government.
For
his part, the head of the French delegation, Daniel Mercier noted that: “Both parties will
forge a collaboration that will enable them to develop transformed products of
good quality.” He said the outcome of this very fruitful meeting will be echoed
by the French Press.
For
his part, the SG of the College of Cameroonian Cocoa Producers, Dr. Balleba,
could not conceal his joy and optimism for the success of the collaboration:
«You can rest assured, we will be up to the challenge; all conditions have been
met for producers to ameliorate quality,” he reassured, adding that: «If you
can help us to realize our dreams you can be sure that we will also help you to
realize your dream of having cocoa of acceptable quality.”
As
for the DG of the Cameroon Cocoa and Coffee Board, Ndoping Michael, the visit
of the French chocolate producers has afforded Cameroonian producers
much-needed savoire-faire. He said with the knowledge gained, Cameroonian cocoa
producers will be able to improve the quality of produce destined for export.
Ndoping expressed the hope that Cameroonian
cocoa will get needed value-added thanks to the transformation units that would
be set up.
Apollinaire
Ngwe, President of the executive committee of CICC also thanked the French
investors for accepting to share their rich experience with Cameroonian
producers and marketers.
It
should be recalled that the CICC was created by presidential decree in 1991,
following the liquidation of the defunct National Produce Marketing Board NPMB.
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