A $36.4 million MOCCA

by

Editorial Policy

Published on

Last updated on

[T]echnoServe, an international non-profit organization that helps to alieve poverty through enterprising farm management, announced a new $36.4 million project to boost Latin America’s coffee and cocoa sectors.

The initiative, called “Maximizing Opportunities in Coffee and Cocoa in the Americas” (MOCCA), is funded by the Department of Agriculture, and will be implemented with principal partner Lutheran World Relief.

Organizers intend for the project to improve the lives of 120,000 coffee and cocoa farmers throughout Guatemala, El Salvador, Honduras, Nicaragua, Ecuador, and Peru over the next five years. It aims to help farmers and their families by training them in climate-resilient agronomic practices, facilitating access to financing, making it easier to access high-quality genetic material for planting, and helping research focused on developing more resilient plants. MOCCA will also connect farmers to higher-value markets, helping them to earn higher incomes that can be reinvested into their farms.

To achieve these goals, TechnoServe is also partnering with organizations around the world including Rikolto, World Coffee Research, Bioversity International, The Initiative for Smallholder Finance, Conservation International, and the J. M. Smucker Company.

Share This Article

Fresh Cup Staff

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023