.png)
In a modest processing unit in Bouaflé, a group of women are doing something remarkable, transforming locally grown cocoa into premium chocolate with flavours as bold as their ambition. Behind this success lies a cooperative driven by women, a commitment to quality, and a partnership that helped turn challenges into opportunities.
Founded in 2005, the Coopérativedes Femmes pour la Production, la Transformation et la Commercialisation duVivrier de la Marahoué (COVIMA) has become a cornerstone of agricultural development in the Marahoué region of Côte d'Ivoire.
What began as a small initiative bringing together approximately 120 women has evolved into a dynamic cooperative of more than 3,000 members engaged in cocoa, cashew, and food crop production. Over the years, COVIMA has demonstrated the power of collective action and women's leadership in rural economic development.
Beyond agricultural production, the cooperative has continuously sought new opportunities to increase value for its members. Women play an active role not only in production but also in processing, marketing, and commercialisation activities, strengthening their economic independence and entrepreneurial skills.
In 2021, COVIMA took a bold step by establishing its first cocoa processing unit. Through the production of chocolate and cocoa juice, the cooperative aimed to capture more value locally, create employment opportunities, and improve members' livelihoods. The vision was clear, but achieving it would require significant technical and organisational support.
The Challenges
The early years of the processing unit revealed several technical and operational challenges.
COVIMA struggled with irregular chocolate texture due to incomplete mastery of critical processes such as tempering and conching. The cooperative lacked key equipment needed to ensure consistent production quality and had not yet established systematic microbiological testing procedures. In addition, food safety management practices remained informal, limiting the cooperative's ability to access more demanding markets.
The processing unit also relied heavily on manual operations, which constrained production efficiency and consistency. While demand for locally processed cocoa products was growing, the cooperative faced difficulties in meeting quality requirements and scaling its operations.
These challenges were more than technical obstacles; they represented barriers preventing COVIMA from reaching its ambition of becoming a recognised cocoa processor capable of competing in national and international markets.
Agriterra's Support
To address these challenges, Agriterra partnered with COVIMA through a comprehensive capacity-building programme focused on strengthening quality management and business development.
The intervention centred on four key areas:
• Recruitment of a dedicated Quality Technician, providing the cooperative with in-house technical expertise for the first time.
• Advisory support on quality management and orientation towards a HACCP-based food safety approach, enabling the cooperative to better understand the requirements for certification and improved market access.
• Advisory support for product development and diversification, encouraging innovation and value addition.
• Business planning support to guide the expansion and sustainability of the cocoa processing unit.
· Working closely with COVIMA's Board of Directors, women and youth groups, Agriterra helped lay the foundations for a professional and scalable processing operation.
The Results: Quality, Innovation, and Empowerment
The transformation has been tangible at every level.
Building Skills and Confidence: Women and youth working in the processing unit acquired practical skills in hygiene management, food safety, quality control, and chocolate production techniques. These competencies have strengthened their professional capacities and increased their confidence in managing processing activities.
The cooperative's Quality Technician, Aka Yapi Christian Romuald, significantly deepened his expertise in HACCP protocols, quality assurance systems, and microbiological analysis. Today, he serves as a key resource person driving continuous improvement within the organisation.
Improving Product Quality and Innovation: At the cooperative level, the impact has been remarkable.
Through process optimisation and improved quality management practices, COVIMA significantly enhanced the texture, consistency, and overall quality of its chocolate products.
Product innovation became a central pillar of growth. The cooperative successfully introduced five new chocolate flavours:
• Coconut Chocolate
• Ginger Chocolate
• Cashew Nut Chocolate
• Milk Chocolate
• Sweet Dark Chocolate
In addition to expanding its product range, COVIMA improved production processes and quality controls, contributing to better product stability and shelf life.
Following the guidance received on food safety management requirements, COVIMA has initiated steps towards adopting a HACCP-based approach and continues to strengthen its internal quality management practices. These efforts are expected to support future certification ambitions and facilitate access to higher-value markets.
These achievements have significantly reinforced the reputation and credibility of COVIMA's cocoa products marketed under the "Mara Foods" brand.
Expanding Market Opportunities: As product quality improved, so did market prospects.
Participation in trade fairs, exhibitions, and promotional events has increased the visibility of Mara Foods products among consumers and business partners. These opportunities have enabled the cooperative to showcase its innovations, strengthen its reputation, and explore new commercial partnerships.
By moving beyond raw commodity sales and investing in value addition, COVIMA is creating new opportunities for growth while retaining more value within the local economy.
Creating Broader Community Impact: The benefits extend far beyond the processing unit itself.
New employment opportunities have emerged for women and youth in the region. The cooperative's activities contribute to Côte d'Ivoire's national objective of increasing local cocoa processing and value addition.
COVIMA is increasingly recognised as a model for other cooperatives seeking to diversify their activities, improve product quality, and develop sustainable agro-processing businesses.
Its experience demonstrates that rural cooperatives can successfully compete in value-added markets when they combine strong leadership, technical expertise, and a commitment to continuous improvement.
Voices from the Cooperative
"Today, we are proud to produce chocolates with unique flavours, made by local women and meeting quality standards. Thanks to Agriterra's support, we have turned our challenges into opportunities." - Koné, production manager of the COVIMA Processing Unit(Marafoods)
"Our ambition has always been to create opportunities for women. Seeing consumers appreciate products made by local women is a source of pride for the entire cooperative." - COVIMA Board Representative
"The improvement in product texture and taste shows that quality is not a luxury; it is a key to growth and empowerment." - Aka Yapi Christian Romuald, Quality Manager, Processing Unit (Marafoods)
.jpg)
