KPL
A practical training workshop on sustainable cocoa cultivation and post-harvest processing is being held from April 27–30, 2026, at a model family plantation in Lak 19 Village, Bachiangchaleunsok District, Champasak Province.
(KPL) A practical training workshop on sustainable cocoa cultivation and post-harvest processing is being held from April 27–30, 2026, at a model family plantation in Lak 19 Village, Bachiangchaleunsok District, Champasak Province.
The training is organized by the Department of Land Management and Development under the Ministry of Agriculture and Environment, in collaboration with the Champasak Provincial Department of Agriculture and Environment.
The opening session was chaired by Ms. Yommala Sihavong, Deputy Head of the provincial department, and Dr. Michael Epprecht, Head of the Centre for Development and Environment at the University of Bern, who also serves as Coordinator of the “Life from Land” (LFL) project. Participants include farmers and stakeholders from Vientiane, Bolikhamxay Province, Attapeu Province, and Champasak Province.
Dr. Michael Epprecht outlined the objectives of the “Life from Land” project, which focuses on developing a sustainable cocoa value chain in Laos. The initiative aims to promote private sector participation in long-term crop development, apply environmentally friendly cultivation techniques, and create stable income opportunities for farmers through improved market access.
The workshop provides comprehensive training on both cultivation and processing techniques. Key topics include farm design and management, such as land layout, shade tree selection, planting systems, and irrigation. Participants also learn methods for rehabilitating existing cocoa trees and producing high-quality seedlings through grafting techniques.
Post-harvest practices are another major focus, including fermentation, drying, packaging, and storage to ensure premium product quality.
Participants are engaged in practical, hands-on sessions covering harvesting techniques, quality control, and disease management. Training also includes detailed instruction on fermentation processes and grafting methods, from preparation to aftercare.
In addition, the programme introduces sustainable practices such as composting, biochar production, and the development of simple infrastructure for cocoa processing.
The initiative represents an important step toward strengthening Laos’ cocoa sector by improving technical capacity, enhancing product quality, and promoting environmentally sustainable agriculture.
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