Chocolats du Monde returns from its first trip to Cameroon, where Sacha went to discover producers in the Central region. During this trip, we sought to understand the challenges and opportunities facing this new cocoa giant.
Cameroon and Cocoa
Cameroon has become the fourth largest cocoa producer in the world, exceeding 266,725 tonnes during the 2023-2024 campaign, registering a slight increase of 1.17% compared to the previous year. This growth, though modest, reflects a sector in constant change, torn between ancestral agricultural traditions and the demands of international markets. However, what particularly characterizes this season is the record rise in prices. In this liberalized market, which follows the fluctuations of the London stock exchange, this increase has sparked renewed interest in cocoa farming. This phenomenon could potentially disrupt the African cocoa market and trigger a massive craze for this crop, once unattractive to young people.
Exporter, loading cocoa for export - Obala
Peculiarities of the Cameroonian Cocoa Market
The Cameroonian cocoa market has undergone major transformations that have profoundly altered its functioning. The liberalization of prices in 1994, previously set by the State, was imposed by the structural adjustment programs of the IMF and the World Bank. This decision upset the sector's balance. Previously, as in Côte d'Ivoire and Ghana, prices were regulated by the State. But under economic pressure and the collapse of cocoa prices, the government had to withdraw from the sector, transforming each producer into an entrepreneur, where previously they depended on agricultural unions controlled by state policies.
This opening has allowed private players like Telcar Cocoa Ltd, Olam Cam, and Ecom Trading to take dominant positions in exports, creating a near-oligopoly. Furthermore, it has exposed small producers to the volatility of global prices. This abrupt change has made the sector much riskier and unstable. Banks and exporters, previously eager to offer state-guaranteed pre-financing, are now more reluctant, leaving farmers to bear the risks or depend on unregulated informal systems to quickly sell their cocoa.
Forastero Amelonado Cacao Tree - Biakoa
An Increasingly Deregulated Environment
In this new context, it's not just the producers who are weakened. Cooperatives, though present, struggle to fully play their role. Weakly structured and often poorly managed, they face competition from "coaxers," informal actors who, financed by their own funds or by exporters, buy cocoa without regard for state-regulated rules. Today, it is estimated that coaxers dominate nearly 80% of the market.
Offering immediate cash payments, they attract producers with quick liquidity in remote communities. However, it is often reported that coaxers use questionable practices, such as rigged scales to buy cocoa at the lowest possible price. This informal network, while essential for the survival of many farmers, weakens the traceability and quality of Cameroonian cocoa.
The government, through the National Cocoa and Coffee Office (ONCC) and the Interprofessional Cocoa and Coffee Council (CICC), attempts to regulate the sector. Setting farm-gate prices, controlling exports, and international promotion are all missions entrusted to these institutions. However, the lack of coordination between the Ministries of Trade and Agriculture, coupled with sometimes opaque governance, hinders these initiatives.
Cooperative, loading cocoa for export - Batchenga
Cameroon Facing European Union Regulations
Recent European regulations on deforestation, requiring strict traceability of agricultural products, pose a new challenge. Due to the coaxer model, it is very complex to contact producers to collect the polygons (GPS traces of plots) necessary for validating the EUDR during exports. Cameroon must prove that its cocoa does not originate from deforested areas after 2020.
In response to this, several state branches have launched projects for precise plot mapping (such as FODEC - Producer Counter or the Agricultural Cadastre with the CICC), but these initiatives are struggling to develop. Currently, the collection of polygons seems to be led by the private sector through exporters, which could be problematic for cocoa farmers, who thus become dependent on them to sell their cocoa.
The Future of Cocoa in Central Africa
Despite these hurdles, the future of the Cameroonian cocoa industry seems promising. The country is focusing on local processing to create added value and diversify its revenues (with initiatives like Neo Industry). Cocoa butter and cocoa paste, produced locally, are beginning to conquer regional and international markets, thus offering new prospects for producers. However, these initiatives remain fragile and threatened by private interests and corruption.
Cameroon's real advantage lies in its land. The country benefits from a richly wooded terroir and fertile lands conducive to cocoa production. The equatorial regions currently host numerous agroforestry farms, which will allow, unlike Ghana and Côte d'Ivoire, a sustainable intensification of production, if this model is protected and promoted.
Trinitario cocoa tree - Endom
Cameroon: Between Industry and Aromatic Chocolates
With market evolution, and especially the exponential growth in demand, which has propelled cocoa prices to unprecedented records, the direction chosen by the country remains uncertain. Cameroon could follow the path of Madagascar and Uganda, which focus on quality production, in small quantities, destined for aromatic chocolate markets at higher prices. Conversely, it could opt for industrial production, like its Western neighbors, seeking to supply the global industry.
Cameroon currently seems to lean towards the second option, with average quality cocoa produced in large quantities. This strategy is risky: in case of a price drop, it prevents producers from finding alternative outlets, jeopardizing entire regions.
Centralized fermentation box - Ayos
However, aromatic cocoa already exists in the country. We had the chance to meet a cocoa center of excellence, led by Sébastien Mveng, awarded in 2024 for his cocoa with unique aromas. Today, his bean is prized by many artisan chocolatiers.
A brief tasting note on this cocoa produced by the Umoprocaoe cooperative in Ayos. A bitter and intense cocoa, with pronounced cocoa notes, a truffled power, accompanied by vegetal and woody touches.
Cocoa Excellence Award at Chocoa - Amsterdam
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