Cocoa Processing Company Partners with KNUST on Pectin Research for Chocolate Production.

The Cocoa Processing Company (CPC) has engaged the Department of Food Science and Technology at the Kwame Nkrumah University of Science and Technology (KNUST) in discussions on research aimed at using okra-derived pectin as an emulsifier in chocolate production.

The CPC delegation comprising Thomas Asante, Principal Quality Systems Coordinator; Sonia Tuffour, Senior Product Research and Development Officer; and Belinda Ntow, KTP Associate was accompanied by Prof. Jacob Agbenorhevi, who leads KNUST’s work on the Africa Agri-food Knowledge Transfer Partnership (AAKTP) project.

Welcoming the team, Prof. Faustina Dufie Wireko-Manu, Head of the Department, expressed the department’s enthusiasm for the collaboration. CPC also contributed to the development of a Hazard Analysis and Critical Control Point (HACCP) plan for the pectin extraction process, strengthening quality assurance measures.

The AAKTP project, which brings together CPC, KNUST, the University of Huddersfield, and the University of Health and Allied Sciences, seeks to substitute imported lecithin with locally sourced pectin in chocolate manufacturing. This innovation is expected to reduce costs, enhance product quality, and boost the competitiveness of Ghana’s cocoa industry on the international market.

Later, the delegation paid a courtesy call on Prof. Daniel Duah, Dean of KNUST’s International Programmes Office, who received them on behalf of the Vice-Chancellor. He pledged the University’s commitment to fostering stronger academia–industry collaboration, stating:

“This will go a long way to reduce imports in the chocolate industry.”

Also present at the engagement were Dr. John-Lewis Zinia Zaukuu of the Department’s publicity team, Prof. Isaac William Ofosu, and officials of the International Programmes Office, Livingstone Agbenorxevi and Joel Mensah.