There is now a new Government in Jamaica, and a new Minister of Agriculture. I know they are keen to get things moving with the cocoa industry. I have reason to believe there will be some movement. Your Fairtrade idea is right on target – and it is possible to do right now. Fairtade have regulations for Dealers, and the Cocoa Industry Board can approve such a dealer / exporter. There have been non Cocoa Industry Board exporters for the last few years, but for some reason this had not be advertised!
If you want more info or to chat, email me on this email, or call the new Chairmain designate of the CIB and intrdouce yourself. Mark

I first went to Jamaica in February 1970 as Factory Manager of the company that makes the Cadbury look-alike chocolate today, except that in those days it was owned by Cadbury and I was an English expatriate. I soon fell in love and married a girl from Jamaica and we are still married 37 years later – so that I still have very close ties with Jamaica even though we have lived in many countries since those days.
Jamaica was one of the first countries to grow cacao outside of the Amazon Valley and the Yucatan Peninsula and it is believed that the Spanish first cultivated cacao on the island in 1635. A milestone in the history of cocoa rarely recorded in textbooks, was the signing of the Treaty of Madrid in 1670, which recognised English Sovereignty over its existing possessions in the New World. This removed the need for defence against Spanish invaders, and encouraged the growth of agriculture. By 1672, Jamaica had 70 sugar factories and 60 ‘walks’ of cacao. I am not sure exactly what the term ‘walk’ means in terms of acreage.
Today, Jamaica barely produces 1000 metric tons a year, but for the chocolate industry the beans are highly prized as a ‘flavour cocoa’. They are mostly grown by small farmers, but Jamaican cocoa is a unique blend of Criollo and Forrestero Cocoas, with some ‘hybrids’ thrown into the mix. The State Marketing Board, ensures that their high quality standards are met. Experience in West Africa has shown that Ghana Cocoa which is State controlled, has the highest quality standard and for which the cacao fetches premium prices whereas neighbouring Cote d’Ivoire and Nigeria, which are free market do not have such high quality.
The other factor influencing Jamaican Cacao is the Central Government Fermentaries, which ensure a uniform quality and degree of fermenation.
This is especially important since Criollo Cacao requires less fermenting time
than Forastero.
Unfortunately 1000 metric tonnes of cacao per year is a drop in the ocean when compared to the 1.3 mil tonnes produced each year by Cote d’Ivoire. For this reason, Jamaican Cacao is hard to come by.

The Taylor Gentles Group is located in Tampa Florida and we specialise the the machinery neccessary for processing cocoa beans, and in technical consulting (formulation, process & Marketing) for the cocoa & chocolate confectionery industry.

I hope that I can get to talk to you and explore what can be done to help you get started.