Uganda’s Cocoa history
Ugandan Cocoa began with British introduction in 1901 that saw early growth and commercial production in the 1960s, with initial farms in central Uganda. The late 90s and 2000s saw a rapid expansion in Bundibugyo district, bordering DRC, making it the heart of production. Becoming a major cash crop second after coffee and key global exporter, driven by good climate, farmer adoption, and supportive policies, despite past neglect, National output dramatically increased from over 2,000 MT in 2001 to over 44,000 MT by 2021. Today, Uganda is a significant player. Improved incomes led more farmers in other regions (South-West, North-West) to switch to cacao, focusing on improving quality and processing to move beyond just beans to value-added products like chocolate.
With modern developments and the future, Uganda is now a top global exporter, with production growing from 23,000 MT (2013) to over 52,000 MT (2024). The Ugandan Government has put up efforts which are underway (with partners like ITC, GIZ) to improve fermentation, post-harvest handling, and develop unique flavour profiles. Initiatives aim to process beans into cocoa powder, butter, and chocolate, boosting local industry. Government policies and several training programs have and are driving to support farmers and improve quality.
Uganda Cocoa Specification
Ugandan cocoa is highly regarded in the specialty and artisanal chocolate markets for its exceptional quality and distinctive flavour profile, which often includes hints of fruit and nuts. While "superior" is subjective to taste, it is considered a premium product, especially when compared to mass-market cocoa used for industrial production. Considering its superiority due to its distinct taste and production methods, we strive to meet the evolving trade quality required by our customers seeking low-acidity profile, unique and high-quality flavour experiences in cocoa products.
Uganda Cocoa Specification
| Measure | Indicators |
| Fermentation & Flavour | Crucial for removing bitterness and developing chocolate flavour; proper fermentation and drying are essential. |
| Physical Appearance | Beans should be clean, sound, reasonably free from breakage, shell pieces, and foreign matter. |
| Bean Count/Size | Around 100 beans per 100 grams is a common benchmark for good quality main crop. |
| Moisture Content | Proper drying preserves quality and flavour, meeting global standards. |
| Defects | Low percentages of mouldy, insect-damaged, or slaty beans are required (e.g., <5% for good fermented) |
Major Growing Districts in Uganda
New expansions
Koboko, Lira, Arua, Gulu, Adjumani, Kole, Dokolo, Omoro, Nwoya,