On June 26, 2026, the National Cocoa and Coffee Office (ONCC) wrapped up an intensive three‑day session in Douala, held from June 24 to 26, for 35 export‑store inspectors. The initiative, carried out in partnership with the United Nations Industrial Development Organization (UNIDO), forms part of the ongoing professionalisation of the cocoa sector, which is already on the rise.
During the training, participants sharpened their skills in sampling techniques, quality control and the management of export‑dedicated warehouses. The goal is clear: to ensure that every bag of cocoa leaves the country meeting the standards of the “fine and flavour” markets, where traceability and consistency have become tariff‑level requirements.
Didime Olivier Tchoumi, UNIDO’s senior technical adviser, reminded that “this approach aims to improve the competitiveness of Cameroonian cocoa and coffee on international markets.” His comment underscores the intent to turn local know‑how into a guarantee of trust for foreign buyers, a decisive factor in attracting more lucrative contracts.
The programme is part of the PICS‑Cameroon project, funded by Japan, which supports the strengthening of technical capacities and the modernisation of value chains. This external backing reflects the international recognition of Cameroon’s potential and the importance of multilateral support to sustain progress.
In February of the same year, Cameroonian cocoa shone on the world stage by winning the gold medal at the 10th Cacao of Excellence Awards, held alongside the Chocoa Trade Fair. Out of 191 samples from 45 origins, only 50 lots were honoured, and sample No. 167, representing Cameroon, topped the Indian Ocean Africa category, confirming the progress that began after the bronze win in 2023.
This twin momentum—inspector training and international recognition—creates a lever effect for local producers. Strengthened quality control reduces customs rejections, speeds up shipments and opens the door to premium prices. For smallholders, this translates into a more stable income and the ability to invest in sustainable farming practices.
Looking ahead, the challenge will be to sustain this momentum, extend the training to other producing regions and turn the competitiveness gains into tangible benefits for rural communities. If Cameroon can consolidate these achievements, it could become a leading reference for “fine and flavour” cocoa in Africa, delivering major economic and social dividends.
