Quality Control Division of SUCOFA-CocoaBoard

The International Cocoa Standards require cocoa of merchantable quality to be fermented, thoroughly dried, free from smoky beans, free from abnormal or foreign odour and free from any evidence of adulteration. It must be reasonably free from living insects, broken beans, fragments and pieces must be seasonably uniform in size.

Throughout the world the standard against which all cocoa is measured is that of West and Central Africa which has high content of theobromine, thus making it the best cocoa for high quality chocolates. Cocoa from Cameroon continues to enjoy high premium on the World’s Commodities Markets because of its unsurpassable high quality. The high quality cocoa beans, still continues as the preferred choice of all chocolate and beverage producers of high reputation and distinction. This status has been diligently maintained, over the years, through the effective quality control practices of the Quality Control Division (QCD) of SUCOFA-CocoaBoard.

QCD is responsible for maintaining the quality of cocoa and other exportable crops such as coffee and sheanut. To achieve its objective of ensuring the maintenance of the high quality of the country’s produce, various activities are carried out by the Division.

An infestation Control Department of the Cameroon Cocoa and Cofee Board originally existed and, known as the Department of Africulture. In April. A Stored Products Entomology Unit was established in 1970 with Stored Products experts.  In 1975 the Cocoa and Cofee was transferred to merge with the Produce Inspection Division (PID) which had been absorbed by the Cameroon Department of Agriculture from the Ministry of Agriculture years earlier, since the functions of the two units had a common objective of ensuring the export of the best quality cocoa.