a)
i.
U- Sunyani
V- Kumasi
W- Akwapim
ii)
P-Takoradi
Q- Tema
b)
-Cocoa growing areas receive high rainfall annually (1300-1800mm)
- High temperatures (240C- 300C) in growing areas throughout the year.
-The rainfall in growing areas is well distributed throughout the year
- Occurrence of high relative humidity (70% to 80%) in growing areas
- Cocoa growing areas lie below 750m above sea level and have gently sloping land
- Presence of deep well drained loam / volcanic soils that are rich in iron and potassium
c)
-Yellow ripe cocoa pods are cut using long sharp knives and piled at a central point
- The pods are split open with a sharp knife and cocoa beans scooped out by hand.
- The cocoa beans are put in heaps on mats and are covered with banana leaves to allow fermentation for up to six days
- Fermented beans are cleaned and washed
- After washing the beans are spread on racks / tables covered with mats to allow them to dry in the sun till they turn brown.
- Damaged or poor quality beans are sorted out / removed
- Dry beans are packed in bags and taken to buying centres
- Grade 1 are the unbroken clean and dry beans and fetch the best price
d)
- Fluctuation of cocoa prices in the world market which at times lowers income to farmers thus lowering their morale
- Shortage of labour at times during harvesting leading to delays
- Smuggling of cocoa mainly from Ivory Coast into Ghana which threatens the quality of cocoa from Ghana
- Impassable feeder roads in some areas which delay the delivery of cocoa to buying areas
- Competition for land for other economic activities such as construction and for food crops which lowers the quantity of cocoa produced
marto answered the question on September 11, 2019 at 07:07
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