In the world of commercial cocoa farming, colour is not just about looks, it raises a critical question for quality-conscious farmers. Does the colour of a cocoa pod affect the taste of the beans inside?
From red to yellow to green pods, many growers are eager to know if pod colour can influence chocolate flavour or boost market value. We spoke to experts and experienced farmers to uncover the truth behind this cocoa mystery.
Joan Kantu, a cocoa farmer in Kabarole district who also processes her own chocolate, says the colour of the pod doesn’t directly determine the taste of the cocoa.
“I grow red, yellow, and green pod varieties. What matters most is the fermentation, drying process, and how well the beans are handled after harvesting. Sometimes, red pods are assumed to be sweeter, but that’s not always true. It’s the bean quality and post-harvest process that defines flavour,” she explains.
Henry Sekyewa, an agronomist agrees that cocoa pod colour is largely a result of the variety and genetic background. It helps farmers identify different types, such as Forastero, Trinitario, and Criollo, however, taste is influenced by factors like soil health, bean maturity at harvest, and especially fermentation practices”, he explains.
Lilian Rwomushana, a commercial cocoa farmer from Kyenjojo, adds that proper harvesting time and handling also matter.
“If a farmer-picks pods too early or lets them overripen, it affects bean flavour regardless of pod colour. I focus on harvesting at the right time and using wooden fermentation boxes for consistent taste.”
