Long before chocolate graced shop windows worldwide, indigenous peoples revered Theobroma cacao as a “food of the gods,” a potion of power and pleasure. A millennia later, cocoa’s story in West Africa is being reborn.At Volta Winery, cocoa pulp once tossed aside now ages into crisp white and hibiscus-kissed red wines, while a physician-turned-cocoa farmer codifies crop’s medicinal credentials against diabetes and hypertension.
With the African Continental Free Trade Area (AfCFTA) beckoning a generation of young people hungry for opportunity, cocoa promises more than an export: it is a catalyst for an African agrarian renaissance.

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