Interview with Oba Dokum Thomson (His Royal Majesty the Oloni of Eti-Oni, State of Osun, Nigeria)

A visionary and innovator, Oba DokumThomson (His Royal Majesty the Oloni of Eti-Oni, State of Osun, Nigeria), has a passion for Nigerian cacao farming.

As well as advocating for better conditions for women in the cocoa industry, he is working hard to ensure it is a productive and highly-rewarding asset to local communities. We spoke to him about his thoughts on the industry and where he sees the future of chocolate.

Q: How are you? How has the lockdown affected your world?

A: There’s no denying that this has been a very challenging period. Apart from the economic losses, lockdown was a period of anxiety and uncertainty. Several people, including myself, lost friends and loved ones — but I will continue to give God the glory.

Q: How, in your view, has the pandemic impacted Nigeria and other cocoa-growing nations in Africa?

A: The cocoa-producing regions have somehow been blessed by a relatively low infection rate, but the complete shutdown at the start of the pandemic has definitely had severe economic impact. Cases across the entire sub-region are lower than that of some European countries alone, but it will still take us a while to recover.

The shutdown affected the entire global cocoa supply chain, and as we now go into the main crop harvest season, farmers have been unable to get necessary production inputs and assistance that are usually employed at the start. Now, with rising cases in Europe and North America, we are hoping the spread will be better monitored and controlled with the new protocols at the nation’s borders. That way, disruption to the supply will be minimised.

Q: What does this mean for the future?

A: Earlier in August when the world began to open up slowly, there was hope, but as the cases began to rise again in the west, it left people wondering how the world would respond, or what would be done to address the situation.

Africa produces about 75% of the world’s supply of cocoa, with its main ingredient being chocolate — an industry worth approximately $120 billion annually. As it is, the overall global output will be short of the projected supply and several markets and industries may not be able to fulfil their commitments due to this shortage.

The future remains unpredictable, and with the world facing economic meltdown, there may be more job losses in the area of cocoa processing and manufacturing. Having said that, there is hope that the situation may create opportunities for craft chocolate makers if they become more creative in their approach of bean sourcing, or better still, in forming partnerships that will offer steady and stable supply for their businesses going forward.

Q: You are well-known as a campaigner for sustainability in chocolate. What does sustainability mean to you?

A: This is an interesting question because sustainability in chocolate is defined in several ways. Simply put, sustainability is being able to maintain something at a certain level. In most cases, the environment, preservation of natural resources, issues around climate change, ethical production, and deforestation are the main focus around those definitions of sustainability.

For me, we have been able to produce our cocoa at Eti-Oni for the past 124 years continuously, but over the last two decades or so, the output has been decreasing. That’s not because of those issues around climate change, deforestation, or depletion of our natural resources, but because the average age of a cocoa farmer is about 45-years-old, and every cocoa producing region is fast losing the next generation farmers who are in search of a more promising future outside of their immediate community. So, to me, sustainability is ensuring that the next generation of farmers can engage in cocoa production with pride and dignity.

Q: Why is this important?

A: It is very simple. The cocoa and chocolate industry is a cycle that begins at the production of cocoa and ends with the consumption of the finished product. Every aspect of that cycle is very important and once the cycle is broken, the ability to achieve sustainability is lost.

For me, the farmers who begin the cycle are the most important and are key to achieving sustainability. Without them, there will not be any cocoa, and when there is no cocoa, it means a loss of an industry worth over $200 billion (especially when you consider the cosmetics, pharmaceuticals, and other uses of cocoa).

Can the world really afford that? You’re looking at a loss of jobs, not only at cocoa processing and chocolate manufacturing facilities across the world, but also the logistics and retail, branding and marketing, research and education sides of these businesses, too.

Q: What can the industry do to help?

A: I think this is where the real problem is. The industry thinks they are helping the farmers, but in actual fact, the farmers have been helping the industry. The craft chocolate makers have been quite proactive in developing more responsive relationships with farmers, but they only make up only about one percent of the industry.

The rest of the industry should see this as an opportunity to begin to invest in and create more responsive partnerships with businesses that positively impact the lives and environment of the farmers.

Q: Who makes chocolate in the UK using your beans?

A: Most of our beans are aggregated by different groups and are bought by several commodity traders for the purpose of exporting. However, a carefully selected amount of fine and premium cocoa is used by and in partnership with Duffy’s Chocolate of Lincolnshire to make beautiful craft chocolate.

Q: If we are going to be able to pay cocoa farmers more for their beans, how do we persuade the public to pay more for their chocolate given that the culture here (and elsewhere) is used to buying cheap chocolate?

A: I have never really been an advocate of price-fixing because I believe other mechanisms including market forces should determine the price. I don’t think the solution is about paying more to the farmers, but building a bridge between production and consumption would address the issue around what the farmers should get for their beans.

When the cocoa culture is further developed in the producing regions, it means the value will be locally created and that will translate to wealth creation which can be used to transform their communities. Additionally, consumers need to be educated on the differences (including health benefits) between quality chocolate and cheap chocolate. They also need to understand what constitutes the real value of chocolate when the ethical side of the production is considered.

Social media has enabled younger generations to become more ethically aware and develop their buying trends accordingly. I don’t think it will be too difficult to convince or too expensive to achieve a successful campaign on the value the consumer brings to the overall worth of good, healthy, and ethically-produced chocolate.

Q: How do you see the next 12 months playing out, both personally, and for the industry?

A: Like I said earlier, the future appears uncertain. We usually have our Annual Royal Cocoa Festival Dinner in October — first to celebrate the international cocoa new year, and secondly to help build that bridge between production and consumption that I mentioned. This year, we had to hold it virtually due to Covid. The theme was ‘Eliminating Bitter from Chocolate Flavour’ and the attendance was really encouraging, with over 150 people logging in from across the world.

For me, this reiterated the fact that people are interested in being part of any campaign, plan, or work that will bring about change and positively impact the industry. More people asking questions and demanding answers means we are on track to achieving sustainability, and I believe the industry is better for it.

, has a passion for Nigerian cacao farming.

As well as advocating for better conditions for women in the cocoa industry, he is working hard to ensure it is a productive and highly-rewarding asset to local communities. We spoke to him about his thoughts on the industry and where he sees the future of chocolate.

[insert link to story online]

Q: How are you? How has the lockdown affected your world?

A: There’s no denying that this has been a very challenging period. Apart from the economic losses, lockdown was a period of anxiety and uncertainty. Several people, including myself, lost friends and loved ones — but I will continue to give God the glory.

Q: How, in your view, has the pandemic impacted Nigeria and other cocoa-growing nations in Africa?

A: The cocoa-producing regions have somehow been blessed by a relatively low infection rate, but the complete shutdown at the start of the pandemic has definitely had severe economic impact. Cases across the entire sub-region are lower than that of some European countries alone, but it will still take us a while to recover.

The shutdown affected the entire global cocoa supply chain, and as we now go into the main crop harvest season, farmers have been unable to get necessary production inputs and assistance that are usually employed at the start. Now, with rising cases in Europe and North America, we are hoping the spread will be better monitored and controlled with the new protocols at the nation’s borders. That way, disruption to the supply will be minimised.

Q: What does this mean for the future?

A: Earlier in August when the world began to open up slowly, there was hope, but as the cases began to rise again in the west, it left people wondering how the world would respond, or what would be done to address the situation.

Africa produces about 75% of the world’s supply of cocoa, with its main ingredient being chocolate — an industry worth approximately $120 billion annually. As it is, the overall global output will be short of the projected supply and several markets and industries may not be able to fulfil their commitments due to this shortage.

The future remains unpredictable, and with the world facing economic meltdown, there may be more job losses in the area of cocoa processing and manufacturing. Having said that, there is hope that the situation may create opportunities for craft chocolate makers if they become more creative in their approach of bean sourcing, or better still, in forming partnerships that will offer steady and stable supply for their businesses going forward.

Q: You are well-known as a campaigner for sustainability in chocolate. What does sustainability mean to you?

A: This is an interesting question because sustainability in chocolate is defined in several ways. Simply put, sustainability is being able to maintain something at a certain level. In most cases, the environment, preservation of natural resources, issues around climate change, ethical production, and deforestation are the main focus around those definitions of sustainability.

For me, we have been able to produce our cocoa at Eti-Oni for the past 124 years continuously, but over the last two decades or so, the output has been decreasing. That’s not because of those issues around climate change, deforestation, or depletion of our natural resources, but because the average age of a cocoa farmer is about 45-years-old, and every cocoa producing region is fast losing the next generation farmers who are in search of a more promising future outside of their immediate community. So, to me, sustainability is ensuring that the next generation of farmers can engage in cocoa production with pride and dignity.

Q: Why is this important?

A: It is very simple. The cocoa and chocolate industry is a cycle that begins at the production of cocoa and ends with the consumption of the finished product. Every aspect of that cycle is very important and once the cycle is broken, the ability to achieve sustainability is lost.

For me, the farmers who begin the cycle are the most important and are key to achieving sustainability. Without them, there will not be any cocoa, and when there is no cocoa, it means a loss of an industry worth over $200 billion (especially when you consider the cosmetics, pharmaceuticals, and other uses of cocoa).

Can the world really afford that? You’re looking at a loss of jobs, not only at cocoa processing and chocolate manufacturing facilities across the world, but also the logistics and retail, branding and marketing, research and education sides of these businesses, too.

Q: What can the industry do to help?

A: I think this is where the real problem is. The industry thinks they are helping the farmers, but in actual fact, the farmers have been helping the industry. The craft chocolate makers have been quite proactive in developing more responsive relationships with farmers, but they only make up only about one percent of the industry.

The rest of the industry should see this as an opportunity to begin to invest in and create more responsive partnerships with businesses that positively impact the lives and environment of the farmers.

Q: Who makes chocolate in the UK using your beans?

A: Most of our beans are aggregated by different groups and are bought by several commodity traders for the purpose of exporting. However, a carefully selected amount of fine and premium cocoa is used by and in partnership with Duffy’s Chocolate of Lincolnshire to make beautiful craft chocolate.

Q: If we are going to be able to pay cocoa farmers more for their beans, how do we persuade the public to pay more for their chocolate given that the culture here (and elsewhere) is used to buying cheap chocolate?

A: I have never really been an advocate of price-fixing because I believe other mechanisms including market forces should determine the price. I don’t think the solution is about paying more to the farmers, but building a bridge between production and consumption would address the issue around what the farmers should get for their beans.

When the cocoa culture is further developed in the producing regions, it means the value will be locally created and that will translate to wealth creation which can be used to transform their communities. Additionally, consumers need to be educated on the differences (including health benefits) between quality chocolate and cheap chocolate. They also need to understand what constitutes the real value of chocolate when the ethical side of the production is considered.

Social media has enabled younger generations to become more ethically aware and develop their buying trends accordingly. I don’t think it will be too difficult to convince or too expensive to achieve a successful campaign on the value the consumer brings to the overall worth of good, healthy, and ethically-produced chocolate.

Q: How do you see the next 12 months playing out, both personally, and for the industry?

A: Like I said earlier, the future appears uncertain. We usually have our Annual Royal Cocoa Festival Dinner in October — first to celebrate the international cocoa new year, and secondly to help build that bridge between production and consumption that I mentioned. This year, we had to hold it virtually due to Covid. The theme was ‘Eliminating Bitter from Chocolate Flavour’ and the attendance was really encouraging, with over 150 people logging in from across the world.

For me, this reiterated the fact that people are interested in being part of any campaign, plan, or work that will bring about change and positively impact the industry. More people asking questions and demanding answers means we are on track to achieving sustainability, and I believe the industry is better for it.