Today, as we celebrate Commonwealth Day, I’m reflecting on the power of trade, collaboration, and innovation across 56 nations—including Togo, one of the Commonwealth’s newest members.
The Commonwealth is more than a shared history; it’s a dynamic network of economies, cultures, and ideas.
As a Northern Powerhouse Export Champion for the Department for International Trade (DIT), I’ve seen first-hand how food, culture, and sustainability drive global connections and economic growth.
One of the most exciting areas of development is cocoa beyond chocolate—unlocking the untapped potential of cocoa-producing nations like Togo to generate greater value from their crops before export.
Cocoa Beyond Chocolate – Creating Value at Origin
Togo is a proud cocoa-producing nation, yet, like many origins, much of its production is exported as raw beans. This limits the economic benefits to local communities, as the real value in cocoa is often realised further down the supply chain—in chocolate production, confectionery, and speciality ingredients.
Last year, I had the privilege of leading a chef conference in Togo, focused on discovering new value-added opportunities for cocoa. 
The discussions and hands-on sessions led to exciting new ideas, including:
1. Cocoa By-Products – From Waste to High-Value Ingredients
Cocoa isn’t just about beans. The fruit surrounding the beans—the cocoa pulp—is an incredible ingredient in its own right. We explored ways to transform cocoa by-products into premium exports:
• Cocoa Juice – A naturally sweet, aromatic juice with applications in cocktails, soft drinks, and fermentation.
• Cocoa Vinegar – A high-acidity vinegar with a unique flavour profile, perfect for dressings, marinades, and sauces.
• Cold-Pressed Cocoa – A raw cocoa product retaining natural fats and delicate flavour notes, ideal for the health and wellness market.
These innovations not only reduce waste but also open new revenue streams for Togolese producers, making cocoa farming more sustainable and profitable.
2. Cocoa Drinks & Cocktails – A Fresh Take on Cocoa
Beyond chocolate, cocoa has enormous potential in beverages. We explored ways to introduce cold-pressed cocoa drinks and fermented cocoa-based cocktails to international markets. These products align with growing trends in:
• Natural and functional drinks – Cocoa juice as a nutrient-rich, antioxidant-packed beverage.
• Artisanal spirits and mixology – Cocoa-based infusions creating new flavour experiences.
• Plant-based wellness – Using cocoa’s unique properties in nutrient-dense energy drinks.
Commonwealth Day – Innovation, Trade & Cocoa Beyond Chocolate
Today, as we celebrate Commonwealth Day, I’m reflecting on the power of trade, collaboration, and innovation across 56 nations—including Togo, one of the Commonwealth’s newest members.
The Commonwealth is more than a shared history; it’s a dynamic network of economies, cultures, and ideas. As a Northern Powerhouse Export Champion for the Department for International Trade (DIT), I’ve seen first-hand how food, culture, and sustainability drive global connections and economic growth.
One of the most exciting areas of development is cocoa beyond chocolate—unlocking the untapped potential of cocoa-producing nations like Togo to generate greater value from their crops before export.
Cocoa Beyond Chocolate – Creating Value at Origin
Togo is a proud cocoa-producing nation, yet, like many origins, much of its production is exported as raw beans. This limits the economic benefits to local communities, as the real value in cocoa is often realised further down the supply chain—in chocolate production, confectionery, and speciality ingredients.
Last year, I had the privilege of leading a chef conference in Togo, focused on discovering new value-added opportunities for cocoa. The discussions and hands-on sessions led to exciting new ideas, including:
1. Cocoa By-Products – From Waste to High-Value Ingredients
Cocoa isn’t just about beans. The fruit surrounding the beans—the cocoa pulp—is an incredible ingredient in its own right. We explored ways to transform cocoa by-products into premium exports:
• Cocoa Juice – A naturally sweet, aromatic juice with applications in cocktails, soft drinks, and fermentation.
• Cocoa Vinegar – A high-acidity vinegar with a unique flavour profile, perfect for dressings, marinades, and sauces.
• Cold-Pressed Cocoa – A raw cocoa product retaining natural fats and delicate flavour notes, ideal for the health and wellness market.
These innovations not only reduce waste but also open new revenue streams for Togolese producers, making cocoa farming more sustainable and profitable.
2. Cocoa Drinks & Cocktails – A Fresh Take on Cocoa
Beyond chocolate, cocoa has enormous potential in beverages. We explored ways to introduce cold-pressed cocoa drinks and fermented cocoa-based cocktails to international markets. These products align with growing trends in:
• Natural and functional drinks – Cocoa juice as a nutrient-rich, antioxidant-packed beverage.
• Artisanal spirits and mixology – Cocoa-based infusions creating new flavour experiences.
• Plant-based wellness – Using cocoa’s unique properties in nutrient-dense energy drinks.
3. Sustainable Trade & Export Growth
Togo’s recent Commonwealth membership is a game-changer for trade.
The Commonwealth provides a platform for:
• Stronger trade partnerships with the UK and beyond.
• Increased investment in cocoa processing at origin.
• Sustainable business models that empower local farmers.
This shift is not just about exports—it’s about ensuring that cocoa-growing communities capture more value from their hard work, supporting economic growth, job creation, and sustainability.
The Future of Cocoa Innovation & Trade
Could we soon see Togolese cocoa juice, vinegar, or cold-pressed cocoa drinks in the UK and international markets? With the right investment, trade agreements, and a focus on sustainability, the potential is enormous.
As we mark Commonwealth Day, let’s consider how food and trade can strengthen our global ties—supporting innovation, sustainability, and prosperity across nations.
If you’re working on sustainable exports, cocoa innovation, or trade partnerships, I’d love to hear your thoughts! Let’s shape the future of cocoa beyond chocolate together.
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