The artisanal cocoa process is an experience of harmony with nature. The Cooperativa de Caficultores Jucuapense de R.L., which has benefited from PROCAGICA's equipment and technical assistance, allows its associates to carry out a semi-industrialized process, which basically consists of classifying the beans by size, roasting them on a gas-heated griddle, and then hulling and cleaning them.

"I have worked the land for many years and there have always been cocoa "sticks" on the farm, but I had never given them any importance", commented Ana Julia Sarabia de Ortez, producer and member of the Cooperativa de Caficultores Jucuapense de R.L.

"When PROCAGICA pointed out to us that we could improve our income by diversifying with cocoa, we took on the challenge. The arrival of this project was a hope, because we did not see a clear outlook with so many problems we were having on the farm due to management and above all due to the low coffee prices we were being paid", he said.

"As this plant is very demanding with the characteristics of the soil, we have to work to ensure that it is always in perfect condition and thus provide us with the cocoa fruit; then the process of pruning, cutting the fruit and drying it until it is processed involves a commitment that has changed my lifestyle because I dedicate a lot of time to it", said Ana.

Passionate about working the land, at 53 years of age Doña Ana confesses that she is still in charge of her farm located in Jucuapa, Usulután. Her three children help her with some of the work, but she is in charge of taking care of the crops. Today, she is working with cocoa and with what she has learned thanks to PROCAGICA's technical assistance, she is in charge of all the processes.

"Since I have been working with cocoa, I am convinced of the benefits. Thanks to God I have had a good harvest and I am enthusiastic, the chocolate bars, I make sell quickly and I have orders placed in advance that allow me to improve my family's income", said Doña Ana.

The shelled bean, free of impurities, is passed through the mill, which will provide a much finer and more palatable cocoa paste in the final product. In this way, chocolate bars are produced and sold in local markets.

PROGAGICA's extensionist, Norma Arias, said the importance of meeting with producers who show interest in technical support to diversify their farms. In the case of cocoa processing, many had cocoa planted on their farms, but due to lack of technical knowledge they were unable to add value, which limited them to very basic marketing.

Currently, within the Cooperativa de Caficultores Jucuapense, six women are working with cocoa and producing 6 pounds each per week. The Cooperative has seen an increase in income of 1.7% in this area, Arias concluded.