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El Salvador now has better trained technicians to boost cocoa cultivation

  • More than 20 technicians successfully completed the Professional Diploma in Agronomy, Agro-forestry, Renovation and Rehabilitation and Cocoa Quality, offered by CATIE, within the framework of the MOCCA Project.

May 19, 2021. In the first quarter of 2021, 25 Salvadoran technicians graduated virtually from the Professional Diploma in Agronomy, Agro-forestry, Renovation and Rehabilitation and Cocoa Quality, culminating an 11-month training process that allowed them to expand and strengthen their knowledge of modern cocoa farming.

The course covered three fundamental modules: agronomy oriented towards the modernization of cocoa cultivation; agro-forestry oriented towards the production and sustainable provision of ecosystem services; and integral cocoa quality, taking into account international standards. The first two modules were developed face-to-face and the third one virtually.

The diploma course was designed and developed by CATIE (Tropical Agricultural Research and Higher Education Center), funded by the MOCCA Project, through Lutheran World Relief (LWR) and promoted locally by the Cocoa Alliance Project, as well as by MOCCA-El Salvador staff.

Participating technicians benefited from full or partial scholarships and facilities for field sessions.

Oscar Francisco Perla, from the Gulf of Fonseca Watershed Association (ACUGOLFO, its Spanish acronym), who attended the course, indicated that the tools and each module presented will be very useful for them to transfer the knowledge learned to the producer who awaits them in the field.

"The course has been and is very useful for the work we are developing in each of the farms and plots; we are putting the knowledge into practice with the farmers," emphasized José María Carranza, from CARITAS Zacatecoluca.

Finally, the participant, José Antonio López, from the development association CLUSA El Salvador, commented that with all the knowledge they were taught, they have had a significant impact on producers, empowering them.

 

More information:

Chelsia Moraes F., M.Sc.
Specialist
Agroforestry and Coffee and Cocoa Genetic
Coffee and Cocoa Genetic Improvement Unit (UAMGCC)
Genético de Café y Cacao (UAMGCC)
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Written by:

Karla Salazar Leiva
Communicator
Information Technology and Communication
CATIE
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