Why Tanzania’s cocoa deserves more attention

About two years ago, Professor Palamagamba Kabudi – as Minister for Information, culture, Arts and Sports – surprised many when he passionately spoke about agriculture instead.

Perhaps it was not entirely unexpected, considering he is also the Member of Parliament for Kilosa constituency in Morogoro, a region renowned for farming. Most memorable was his emphasis on the value of Tanzanian cocoa.

“Cocoa from Kyela is the best in the world,” he declared, recounting experiences from his international trips across Europe, which cemented this belief.

His words reminded me of how last year marked a defining moment for cocoa globally and particularly for the country. I remember vividly how, in 2024, global media was ablaze with reports on the surge in cocoa prices.

The Spectator Index, for instance, cited cocoa prices hitting 9,600 US dollars per tonne – a jump of over 230 per cent in just one year. This spike was largely attributed to poor weather and disease outbreaks affecting crops in topproducing countries like Ivory Coast and Ghana.

Indeed, after remaining relatively stable between 2017 and 2022, prices climbed by 70 per cent in 2023 and had doubled by early 2024, reaching historic highs.

Tanzania remains one of Africa’s leading cocoa producers – and holds its own on the world stage. In 2022, the country ranked ninth in Africa in cocoa exports, selling over 25,000 tonnes valued at 66bn/-.

Remarkably, around 80 per cent of Tanzanian cocoa is produced in Kyela District, Mbeya Region, an area that enjoys near-perfect growing conditions.

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Around 99 per cent of the cocoa grown here is organic, positioning it well for markets demanding chemical-free produce. Cocoa farming has also helped diversify livelihoods in Kyela, historically known for its highly aromatic rice. Moreover, Kyela cocoa is globally recognised for its distinctive flavour.

A 2012 REPOA study estimated that cocoa supported around 100,000 people in Kyela, with the average farmer being a married man over 55 years old, educated to primary-school level.

Today, demographics and attitudes toward farming are changing and so has farmer empowerment. Back then, buyers set prices and farmers had little bargaining power; now, auction systems have shifted dynamics in favour of growers.

As with many Tanzanian crops, however, value addition in the cocoa sector remains minimal, with most exports being raw beans.

One standout exception is Livy Africa, a Tanzanian company based in Kyela producing premium chocolate under its flagship brand MABABU. Founded by sisters Miriam and Naomi Mwasambili, Livy Africa works closely with Mababu CCF farmers to increase both production and processing capacity.

Impressively, the company was the only African chocolate maker showcasing Tanzania-made fine chocolate at the 2023 African Food Systems Forum (AGRA).

Africa produces 75 per cent of the world’s cocoa beans. In 2022 alone, Ivory Coast and Ghana exported more than 2 million tonnes combined.

Yet the continent captures a mere 6 per cent of the USD 130 billion global chocolate industry. This makes the pioneering efforts of the Mwasambili sisters particularly commendable– and a rallying point for all who want to rewrite Africa’s story in the chocolate value chain.

The time has come for Tanzania to give proper support to its innovators in the chocolate industry – including financing companies like Livy Africa so they can scale up. The benefits would go far beyond corporate profits: Most of all, they would uplift Tanzanian cocoa farmers who continue to be shortchanged with low farm-gate prices.

The government should also consider offering corporate tax incentives to such startups to accelerate growth in this promising sector. Let’s give Tanzanian cocoa, and those transforming it, the recognition and investment they truly deserve.