Tachibana
Cocoa Project

Traditionally, after harvesting cacao beans, farmers either burn or leave the cacao pods on their farms, which can lead to the growth of fungi that damage crops, release harmful emissions, and attract disease-carrying mosquitoes, posing serious health risks to farmers.

To tackle this issue, Tachibana partnered with Planboo to incentivise farmers to turn their cacao pods into biochar instead. This approach not only prevents fungal development but also transforms agricultural waste into valuable biochar, improving soil health and removing carbon.

Joined by even more cacao farmers in the coming years, this project is on an exciting path to scale up and remove 18,000 tonnes of carbon by 2030.

Our project is a collaborative effort involving a Japanese chocolate company, Ghanaian cacao farmers, Swedish technology, and Swiss carbon standards. If this doesn’t satisfy your sweet carbon tooth, what will?