The Department of Nutrition and Food Science, University of Ghana, in collaboration with Ghana Cocoa Board and the Cocoa Processing Company Limited held an inter-Technical Universities Cocoa recipe contest at the Department of Nutrition and Food Science on Friday, September 22, 2017.
Prof. Ebenezer Owusu Oduro, Vice-Chancellor and Chairman for the occasion in his opening remarks, encouraged Senior High School students offering Science to take their lessons seriously so as to enroll in the Department of Nutrition and Food Science of the University of Ghana for further studies. He noted that the University prides itself in the enormous support it has received from cocoa in areas of provision of infrastructure, such as the Akuafo Hall and other services. He acknowledged the tremendous support which the Ghana Cocoa Board continues to offer during the University’s celebration of Tetteh Quarshie Memorial Lectures.
Prof. Ebenezer Owusu Oduro, Vice-Chancellor
Prof. Owusu Oduro also congratulated all Cocoa farmers and Stakeholders for the diverse contributions being made towards improving the economy of Ghana.
The Deputy Chief Executive in charge of Agronomy and Quality Control, Dr. Yaw Adu-Ampomah extended his profound gratitude to the University, especially the Head of Department of Nutrition and Food Science for accepting to spearhead the event. He stated that it is the intention of government to enforce the new policy to process at least 50% of Ghana’s cocoa and also to ensure a high rate of consumption in the country. This according to him would avert the issue of mass productivity, create jobs, accelerate industrialization and create an enabling environment for new businesses to thrive.
Dr. Adu-Ampomah noted that the Cocoa recipe contest is but one of the activities to mark the 70th Anniversary celebrations of Ghana Cocoa Board and Cocoa Day celebration which is slated for 2nd October, 2017. He thereby encouraged all to witness the contest.
Hon. Dr. Ziblim Barri Iddi, Deputy Minister for Tourism, Arts and Culture on behalf of the Minister, Hon. Catherin Afeku noted that, the contest has a direct link to some major considerations of the Ministry towards the advancement of the hospitality industry in the ever-expanding taste of tourists. He pledged the Ministry’s unflinching support in ensuring that cocoa products are served at corporate gatherings so as to realize the ultimate aim of the Ghana Cocoa Board.
He also made a passionate appeal to the Head of School Feeding Programme to factor the use of cocoa products in the programme.
Hon. Dr. Ziblim Barri Iddi, Deputy Minister for Tourism, Arts and Culture
The Head of the Department of Nutrition and Food Science, Prof. Emmanuel Ohene Afoakwa, also took his turn to educate the audience on some of the health and nutritional benefits derived from Cocoa, also referred to as the Golden Pod.
He lamented over the low rate at which Ghanaians consume cocoa. According to him, although Ghana produces its own cocoa, it consumes as low as 0.5kg per capita annually as compared to the Western countries such as Belgium, the Netherlands, Germany, United Kingdom, etc. where the annual consumption is between 8-11kg per capita.
Prof. Afoakwa therefore entreated all to consume more cocoa products daily, as it has a high tendency of reducing blood pressure, preventing dental caries, enhancing mental capacity and capabilities, increasing physical energy and vitality, delaying physical signs of ageing and also serving as a good and effective aphrodisiac. He also announced that with support from the VLIR TEAM Cocoa Project funded by the Belgium Government, a new chocolate processing equipment has been procured at the Cocoa and Chocolate Research Laboratory of the Department of Nutrition and Food Science, University of Ghana and added that the University of Ghana will soon be producing its own brand of chocolate products for the University community. Prof. Afoakwa also said that he intends to conduct annual training workshops on home-made chocolates from bean to bar in the Chocolate laboratory at the University of Ghana. Samples of the first batch of chocolates processed using the equipment were displayed for tasting by the participants.
The Research and Development Officer of Cocoa Processing Company Limited, Ms. Ida Dela Kuekey emphasized on the need for all to consume made in Ghana Cocoa products as they are made with high quality premium cocoa beans. She also stated that the Company has in place a programme that trains Artisans who become Chocopreneurs that process cocoa into valuable cocoa chocolate based products.
Ms. Ida Dela Kuekey - Research and Development Officer of Cocoa Processing Company Limited in a photograph with other participants
The contest which brought together 6 Technical Universities namely Tamale, Takoradi, Sunyani, Koforidua, Ho and Accra Technical Universities across the country competed with innovative and creative recipes made with Cocoa. The Accra Technical University emerged winner of the contest with awardees Veronica Babero, Cinderella Osabutey and Moses Dunya receiving a Cash Prize, Souvenirs from Sponsors with a special prize from the representatives from the Diaspora, Belgium. Takoradi Technical University and Ho Technical University took the 2nd and 3rd positions respectively.
In attendance were also some selected Senior High Schools in the Accra and Tema Metropolis.
