Most of Uganda’s cocoa is sold unfermented and ends up in low‑value bulk markets — yet the origin has far more potential. Fermentation is one of the most important steps in developing cocoa flavour. Without it, cocoa remains bitter, astringent, and lacks the rich cocoa notes of well-fermented beans, leaving farmers locked out of higher-value markets. Across Uganda, sack fermentation is still common. It’s simple and requires no infrastructure, but it rarely delivers the temper

Moments in Uganda that stay with me. While it may sound unbelievable, many of you who have spent time in cocoa‑origin countries will know this reality well: most cocoa farmers have never tasted chocolate. During my recent trip to central Uganda, I spent time with several smallholder cocoa farmers discussing how fermentation and drying shape cocoa flavour, quality, and ultimately market value. To bring the conversation to life, I asked: “Would you like to taste some chocolate?

After two weeks on the ground in Uganda engaging with farmers, buyers, processors, and agricultural support organisations, the picture that emerges is of a cocoa sector with real potential, yet one that—like many origins—still faces structural constraints influencing productivity and quality. The Western region, and Bundibugyo in particular, remains Uganda’s cocoa hotspot, yet an estimated 30% of cocoa exported as “Ugandan” actually originates from across the border in the D