Land ownership in Uganda was particularly fragmented. Farmers worked small plots of land; after harvesting the cocoa pods and removing the beans, they carried out the fermentation and drying of the seeds in their own homes.
These working conditions meant that farmers faced a high risk of losing the crop: theft and adverse weather conditions during processing could damage as much as 30% of the harvested cocoa. These losses led to considerable hardship within families and negatively affected the product as well, resulting in a lower selling price.
The site of our first center for processing cocoa harvested by local farmers, the center includes offices, 5 fermentation areas, and 10 drying areas. In 2018, our Bundibugyo project expanded with two new fermentation centers in Hoima and Mukono. Today, 112 employees work there; 99% of these employees are under 50 years old, and 26% are women.
Our project in Uganda also guarantees workers:
See what we have achieved in Peru and the Dominican Republic