The Andhra Pradesh government has approved plans to establish cocoa fermentation centres in Ravulapalem and Ambajipeta, located in the Konaseema region. These centres will allow farmers to ferment their cocoa beans locally, improving quality and reducing travel and handling costs.
Fermentation is a critical step in cocoa processing. It develops flavour, reduces bitterness, and prepares beans for drying and export. Having local fermentation units will help farmers retain more value, avoid losses, and obtain better prices for their produce.
This initiative aligns with broader efforts to expand cocoa cultivation across Konaseema and nearby districts. Authorities hope these fermentation centres will strengthen the entire value chain—from growth to processing to marketing—and nurture Konaseema as a cocoa hub in Andhra Pradesh.
Farmers are expected to benefit from training, technical support, and easier access to processing infrastructure. The local economy may also gain through job creation in value‑addition units. The move signals a push toward sustainable, high‑value crop cultivation in coastal Andhra, giving farmers a strong incentive to grow cocoa alongside coconut and other crops.
If successful, these fermentation centres could mark a turning point in the region’s agricultural profile, helping farmers transition from raw crop sellers to processors and improving their earnings and resilience.
#AndhraPradeshAgriculture
#CocoaFermentationCentres
#Konaseema
#Ravulapalem
#Ambajipeta
#CocoaProcessing
#ValueAddition
#CocoaCultivation
#CocoaHub
#FarmerIncome
