Tanzania, while accounting for a modest share of global cocoa production with around 8,000-10,000 tonnes in 2020, stands out for the exceptional quality of its beans and its producers' commitment to sustainable agricultural practices.
Production Regions and Agricultural Practices
Cocoa was introduced to Tanzania in the 1880s, during the German colonial period. German settlers planted the first cocoa trees, likely from Cameroon and the Amazon, in the north of the country.
The main cocoa growing areas in Tanzania are the Kyela district, located on the shores of Lake Malawi, and the Kilombero Valley. In these regions, approximately 25,000 smallholders cultivate cocoa on small plots, often intercropped with other crops such as bananas and rice. This agroforestry approach promotes biodiversity and contributes to the preservation of local ecosystems. Furthermore, the majority of these farms practice organic farming, thus enhancing the quality and reputation of Tanzanian cocoa.
Lake Malawi, source daily geek.
Aromatic Profile of Tanzanian Cocoa
Tanzanian cocoa beans, primarily Trinitario varieties, are renowned for their rich and complex aromatic profile. They reveal notes of red fruits such as cherry and plum, accompanied by floral nuances of violet and rose, as well as hints of hazelnut and chocolate. This aromatic palette makes them a prized choice for chocolatiers seeking distinctive and refined flavors.
Local Initiatives and Sector Development
Cooperatives such as Kokoa Kamili, based in the Kilombero Valley, play a crucial role in improving the quality of Tanzanian cocoa. Founded by Simran Bindra and Brian LoBue, Kokoa Kamili's main mission is to put more money into the hands of Tanzanian farmers. Frustrated by the limitations of the traditional aid model, the two founders, from the field of international development, created Kokoa Kamili to have a direct impact on the lives of farmers. It collaborates with approximately 2,000 smallholders, owning between 0.5 and 2 hectares of land, and trains them in good agricultural practices to improve the quality of the cultivated cocoa. By centralizing fermentation and drying processes, they ensure better control over post-harvest quality. Furthermore, by purchasing beans directly from producers at fair prices, they support local communities and encourage sustainable agricultural practices.
Photo of my cocoa being bagged after drying at Kakao Kamili, source: Cacao Latitude.
Photo of the Kakao Kamili nursery, source: Cacao Latitude.
"Bean to Bar" Chocolatiers Using Tanzanian Cocoa
Several artisan chocolatiers incorporate Tanzanian cocoa into their creations, highlighting its unique characteristics. You can find Plaq, Carrack, and Puchero among them. These artisans often source their cocoa from specialized suppliers, such as Silva Cacao, based in Antwerp. These artisans help to promote Tanzanian cocoa on the international stage, while supporting sustainable practices and local communities.
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