- Country of innovation
- Togo
- Language
- French
- Date of publication
- 01/01/2014
- Location (internet link or physical location)
- https://www.researchgate.net/publication/329281374_Cocoa_production_and_processing
- Document type
- Book
- Author
- Adabe, K.E. ; Ngo Samnick, E.L.
- Country (origin of document)
- Togo
- Keywords
- Cacao, transformation
- Name innovation
- Transformation (artisanale) du cacao au Togo
- Innovation type
- Technical
- Description of innovation
- Bonne pratique de transformation locale du cacao.
- Purpose and additional value of innovation
- Possibilité de transformation du cacao au niveau local.
- Expert analysis/comments on innovation (impact, failure, success, etc.)
- La transformation des fèves de cacao confère une plus grande valeur ajoutée.
- Business innovations in Cocoa Processing and Consumption
- Business Models for Processing or Marketing
- Project initiator
- CTA, ISF
- Type of project initiator
- Civil Society
- Implementing Partners (if applicable)
- ITRA, SODECAO, Sic Cacaos, CIRAD, Fondation mondiale du cacao (WCF), CNRA
- Good Governance
- Environmental Integrity
- Economic Resilience
- Social Well-being
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