AAK, a global producer of plant-based oils and fats, has trained 22 Ghanaian chocolate and confectionery companies in product development, quality and innovation under its second Innovation Academy. The training, which took place at FairAfric Ghana Limited at Amanase-Suhum in the Eastern Region, aimed to enhance the technical capacity of Ghanaian firms in the industry. The two-day programme covered various topics, including chocolate and compound processing, tempering, and tablet production.
The training focused on how ingredients, formulation, and processing influenced the quality and performance of finished products. According to Mr. Anders Dahl Pedersen, AAK's Global Application Excellence Manager for Chocolate and Confectionery, the goal was to ensure a stable quality of the end product and to have a happy consumer buying the same product every time. He emphasized that value addition went beyond processing agricultural raw materials to building the technical capacity needed to develop and compete with higher-value products globally.
The programme also linked Ghana's cocoa and shea value chains to higher-value food manufacturing, reflecting AAK's broader engagement in the country's shea sector. This initiative is one of four commitments AAK made under a Memorandum of Understanding with the Ministry of Food and Agriculture to promote innovation, technical capacity development, and value creation in Ghana's agricultural and food manufacturing sectors.
Mr. Michael Adusei Darlington, Operational Manager of Darling Wings Farm and a participant, said the training had broadened participants' understanding of how to transform agricultural raw materials into competitive, higher-value products. He urged the Government to introduce chocolate products into the diets of schoolchildren at an early age to support the development of Ghana's cocoa value chain.
The second Innovation Academy emphasised practical application, unlike the first edition, which focused mainly on industry knowledge, trends, and opportunities. The training covered various topics, including fillings and pralines, coatings, sensory evaluation, crystallisation, bloom, texture, and heat stability. These topics were aimed at enhancing the technical capacity of Ghanaian firms in the industry.
AAK's initiative aims to strengthen Ghana's position in the global cocoa value chain by creating greater economic value through the transformation of agricultural raw materials into competitive, higher-value products. The training is expected to have a positive impact on the country's food manufacturing sector, particularly in the chocolate and confectionery industry.
The training is part of AAK's efforts to promote innovation and technical capacity development in Ghana's agricultural and food manufacturing sectors. The company remains committed to supporting the growth of Ghana's economy through its initiatives in the country's shea sector and beyond.
Key points
- AAK trains 22 Ghanaian firms in product development, quality, and innovation
- Training aims to enhance technical capacity of Ghanaian firms in the chocolate and confectionery industry
- Initiative seeks to strengthen Ghana's position in the global cocoa value chain
