Karen Robinson

, GHANA

A freshly picked cocoa pod has been split using a cutlass to show the cocoa beans inside. It takes two to three years for the trees to bear fruit and three to four months for the pods to reach this ripe, yellow stage. The white milky seeds or beans are then wrapped in plantain leaves to ferment in the shade - the most crucial process in cocoa farming. The villagers of Domebra sell part of their crop under a fair trade initiative, which not only pays the farmers a fixed rate for their cocoa beans, regardless of fluctuating market prices, but a 'social premium' of $150 a tonne which helps fund community projects.

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Karen Robinson
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GHANA
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