In Cameroon, in a cocoa pod, producers use only the beans that are extracted and sold, while the husk, the juice and the placenta are discarded.

Yet, according to Jean Marie Lema, the Director of operations at the inter-professional Council for cocoa and coffee (CICC), outside of the bean which is only 40% of the cocoa pod, other components can provide substantial revenues to producers.

The pod can produce fertilizers for your plantings, while juice can be used to produce liquors, he explained before a hundred producers invited to Yokadouma, in the eastern region, at the launch of the capacity-building peasant organizations programme in the technique of bulk of cocoa sale and negotiation of prices.

In order to show the reward for the transformation of cocoa, a producer for example revealed that with 3 Kg of cocoa beans, he manages to produce a litre of butter, which he sold at 10,000 Cfa francs on the market of Yokadouma, and up to 25 000 francs Cfa in Yaoundé, the capital of the country.