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By Alfred Pagepitu
The Commodity Export Market Authority (CEMA) urged farmers to produce high-quality cocoa beans and not Substandard cocoa beans are resold to other buyers licensed to export high-quality cocoa.
CEMA operations and field division manager George Tuki reminded farmers that reselling of rejected coffee beans is not allowed.
“Farmers, we urge you not to resell your cocoa beans to other buyers once they are rejected by CEMA.”
“If you bypass CEMA and go to other buyers who have permission to export cocoa in the country, then this is not the right approach.”
“This is because if you do this and are caught by CEMA, we have the power to terminate your license, especially those who accept rejected cocoa beans for export,” Tuki said.
CEMA will continue to monitor cocoa beans produced by local farmers in the provinces and even in Honiara to ensure the quality of the export product.
It will not tolerate anyone reselling rejected cocoa to ensure that quality cocoa is produced for export.
“So if we don’t ferment and grade the cocoa beans correctly, the results will show what the quality of the dry beans we produce is.”
Tuki also encourages farmers to do their own inspection and grading before selling their produce, and works closely with the CEMA team to produce high-quality cocoa beans.
Encourage to seek help from CEMA staff in the Ministry of Agriculture and Livestock (MAL) departments in each province.
“For Malaita province specifically, CEMA has an office in Maru and we understand that Maru is quite far from other parts of Malaita but you can contact the Ministry of Agriculture and Livestock for more information.”
People in Makira can also consult and seek advice from MAL officials so that they can provide more information.
Tuki said provinces like Western, Temotu, Isabel and others that do not have procurement centres rely heavily on MAL staff at the provincial headquarters to provide them with information.
“We will continue to work closely with all our officials and you, the country’s farmers, to produce quality cocoa,” Tuki said.
For the farmers who have already received the training, CEMA is confident that they will be able to help advise other farmers on how to grade their cocoa before bringing it to market.
At the same time, quality is very important and everything starts in the fields, from harvesting to fermentation and drying.
CEMA does not have the time to observe all farmers, but hopes and believes that all farmers can produce high-quality cocoa.
CEMA is committed to maintaining the reputation of the country’s cocoa exports.
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