Exploring the Rich World of Cocoa and Dasheen: A Day with 4-H County Caroni Voluntary Leaders
March 6th, 2024
The Voluntary Leaders of the 4-H County Caroni embarked on a memorable journey on the 6th of March 2024. Their destination? The picturesque villages of Ecclesville and Navet in Rio Claro, Trinidad.
This day promised to be more than just a routine training session; it was an opportunity to delve into the heart of Trinidad’s agricultural heritage and learn firsthand about the cultivation and processing of two of its most cherished crops in Trinidad and Tobago: Cocoa and Dasheen.
The day began with a visit to Sabita’s Cocoa Delights, where the volunteers were greeted by lush greenery and the intoxicating aroma of cocoa beans. Led by the knowledgeable facilitator, Ms. Sabita Mykoo, the volunteers embarked on a journey through the entire process of cocoa production.
From the tender care of the cocoa trees in the estate to the intricate process of fermenting and drying the beans, every step was a revelation.
As the volunteers immersed themselves in the intricacies of the estate, they gained invaluable insights into the elaborate processes involved in bringing cocoa produce from farm to table/ shelves.
The day unfolded with a series of engaging activities, each offering a deeper understanding. From witnessing the meticulous harvesting of crops to learning the art of fermenting, drying, washing cocoa beans, roasting beans, processing, and packaging, every moment spent at the Sabita’s Cocoa Estate was a testament to the dedication and passion of those involved in producing top quality products.
The volunteers eagerly participated in hands-on activities, gaining a deeper understanding of the dedication and skill required to produce high-quality cocoa.
A little insight into Sabita’s Cocoa Delights.
The founder, Ms. Sabita Mykoo is a cocoa farmer, fermenter, tour guide, and entrepreneur. Raised on her family’s cocoa estate in Ecclesville, Trinidad and Tobago, she cultivated a deep-seated love for the crop, sparking her journey into cocoa processing. Intrigued by the science of fermenting cocoa, she delved into processing and ventured into value-added products. She has been recognized by the community for her contribution to entrepreneurship. She founded Sabita’s Body Treats, a line of skincare and spa items using her cocoa butter. Her range includes body butter, lip balms, and body scrubs. She offers tours of the cocoa estate and provides processed cocoa beans for exports as well as local distribution, additionally, she supplies traditional drinking chocolate, cocoa tea, and cocoa shell tea under Sabita’s Cocoa Delights.
As the tour at Sabita’s Cocoa Delight drew to its end, the volunteers were treated to a delightful surprise—a steaming cup of hot cocoa tea made from the very beans they had just processed themselves. Savoring the rich flavors, they couldn’t help but appreciate the connection between the land, the crop, and the final product.
Amidst the learning and exploration, the volunteers took a well-deserved break for lunch at the D Zone facility, a welcome respite amidst their adventure-filled day. Energized and rejuvenated, they continued their journey, setting a course for Mr. Razif Khan’s Dasheen Plantation, eager to uncover the mysteries surrounding the cultivation of this versatile crop.
Nestled amidst lush greenery, Mr. Khan’s Dasheen plantation stood as a testament to the dedication and hard work of the local farmers. As we traversed the fields, Mr. Khan expertly guided us through the lifecycle of dasheen, from its humble beginnings as a seedling to its mature form ready for harvest.
Each step of the cultivation process was meticulously explained, highlighting the importance of soil quality, irrigation methods, and pest management in ensuring a successful harvest.
One of the most fascinating aspects of the tour was learning about the traditional and modern techniques employed by farmers to maximize yield and quality. From organic farming practices to the use of innovative technologies, it was evident that the dasheen and dasheen bush industry have evolved significantly over the years while still retaining its deep-rooted cultural significance.
Our host shared valuable insights into the nutritional benefits of dasheen and the various ways it can be enjoyed in Trinidadian cuisine. From dasheen chips to creamy dasheen soup, one of the most notable was dasheen ice- cream. The volunteers discovered the versatility of this humble tuber and its importance in Trinidadian culture.
Throughout the day, Ms. Sabita Mykoo and Mr. Razif Khan proved to be invaluable guides, sharing their expertise and passion for agriculture with the volunteers. Their dedication to preserving Trinidad’s agricultural heritage and empowering the next generation of farmers was truly inspiring.
As the sun began to set on Rio Claro, the volunteers returned home with hearts full of gratitude and minds buzzing with newfound knowledge. The day had been more than just a training session; it had been an unforgettable journey into the heart and soul of Trinidad’s agricultural landscape. And for that, they were deeply thankful to Ms. Sabita Mykoo, and Mr. Razif Khan for opening their eyes to the rich world of cocoa and dasheen.
Written by Laura Ram