Cocoa Club Ghana has taken another bold step toward promoting local cocoa consumption through its Cocoa Cooking Contest, an educational and practical initiative aimed at encouraging the integration of cocoa into everyday Ghanaian diets.
The contest, which saw Old Tafo R/C Primary School emerge as the overall winner, highlighted creativity, innovation, and hands-on learning among participating pupils.
Speaking at the event, Madam Grace Adza-Awude, Director of Education, underscored that the Cocoa Cooking Contest was far more than a competitive exercise. She described it as a comprehensive educational experience intentionally designed to complement classroom instruction. According to her, the programme encourages learners to think creatively by exploring unconventional ways of preparing food with cocoa, while also fostering teamwork through collaboration and shared problem-solving.
She further explained that the contest nurtures innovation by challenging students to experiment, apply knowledge practically, and solve real-life problems. Madam Adza-Awude noted that such practical engagement deepens understanding, builds confidence, and helps learners discover and develop essential skills, including critical thinking, communication, and hands-on competence. She therefore commended Cocoa Club Ghana for creating an enabling environment where learning extends beyond theory, adding that initiatives of this nature are vital for developing well-rounded and skill-oriented students.
The Founder of Cocoa Club Ghana, Dr. Michael Owusu-Manu, traced the historical significance of cocoa, noting that for over 3,000 years it has shaped cultures, traditions, and economies across the world. He explained that ancient civilizations such as the Aztecs and Mayans consumed cocoa mainly as a bitter beverage for energy and strength. Cocoa’s later introduction to Europe, he added, led to innovations such as sweetening, alkalization, and the addition of milk—transformations that gave rise to the chocolate products widely consumed today.
Despite Ghana’s status as one of the world’s leading cocoa producers, Dr. Owusu-Manu observed that cocoa remains largely an export commodity with limited local consumption. He therefore emphasized the need for innovation to align cocoa use with local tastes, diets, and lifestyles. He described the event’s theme, “Inculcating Cocoa into Our Local Diets,” as timely and relevant, as it promotes learning by doing and allows children to explore, experiment, and generate new ideas.
The Guest of Honour, Dr. (Mrs.) Esther Gyedu Akoto, Deputy Executive Director of the Cocoa Research Institute of Ghana (CRIG) responsible for Coffee, Cashew, and Shea, expressed deep enthusiasm about the programme. She applauded Cocoa Club Ghana for championing initiatives that promote value addition and local utilization of cocoa, noting that such efforts are critical to maximizing the country’s benefits from its primary crop.
Dr. Akoto emphasized that although Ghana is globally renowned for cocoa production, domestic consumption remains low, resulting in much of the economic and nutritional benefits being realized abroad. She stressed that promoting local consumption through innovative programmes like the Cocoa Cooking Contest is essential for improving nutrition, supporting local industries, and strengthening the cocoa value chain. She further encouraged stakeholders, especially educational institutions, to continue supporting practical initiatives that inspire young people to appreciate, consume, and creatively use cocoa as part of their daily lives.
Cocoa Club Ghana, through programmes such as this, aims to nurture a generation that will not only grow cocoa but also proudly consume and innovatively utilize it, ensuring that cocoa becomes a vibrant and integral part of everyday life in Ghana.
Experience Cocoa, Live Cocoa.
Source:Mybrytfmonline.com/Amuzu Priscilla
