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Micro Benefited Community, Social Construction of Quality Cocoa from Biodiversit

1. Diagnosis, through a process of community management, fundamental elements involved in the cocoa benefited, namely: production volumes, gathering, and community process; agro-ecological, cultural and historical factors; organizational and social; environmental; and agro business, characteristic of the Talamanca region and Bocas del Toro.
2. Process of community ownership and management of knowledge through technical partner building a sustainable community model of micro benefited.
3. Identification of microbiological from local biodiversity partnerships, best for proper fermentation in the production of cocoa differentiated quality and special organoleptic phytochemical profiles.
4. Building participatory strategies for integrated risk management and adaptation to climate change in communities cultivated cocoa to improve the resilience of agricultural and communal systems in general.

Project Detail

Country

Regional

Project Number

RG-X1234

Approval Date

December 11, 2014

Project Status

Closed

Project Type

Technical Cooperation

Sector

OTHER

Subsector

OTHER

Lending Instrument

-

Lending Instrument Code

-

Modality

-

Facility Type

-

Environmental Classification

-

Total Cost

USD 235,000.00

Country Counterpart Financing

USD 135,000.00

Original Amount Approved

USD 100,000.00

Financial Information
Operation Number Lending Type Reporting Currency Reporting Date Signed Date Fund Financial Instrument
FTG/RF-14892-RG Sovereign Guaranteed USD - United States Dollar Regional Agricultural Fund Nonreimbursable
Operation Number FTG/RF-14892-RG
  • Lending Type: Sovereign Guaranteed
  • Reporting Currency: USD - United States Dollar
  • Reporting Date:
  • Signed Date:
  • Fund: Regional Agricultural Fund
  • Financial Instrument: Nonreimbursable

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Implementation Phase
https://www.iadb.org/document.cfm?id=EZSHARE-2056220512-716
Technical Cooperation Agreement
Convenio - Micro beneficiado comunitario, construcción social de la calidad del cacao a partir de la biodiversid [39643194].PDF
May. 22, 2015
Spanish

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