Students from Leaders International Academy (LIA) were treated to a memorable and educational experience on Thursday during an excursion to the CEMOI Chocolate Factory, one of Côte d’Ivoire’s most prominent and respected chocolate manufacturers. The visit formed part of LIA’s academic enrichment programme and aimed to deepen students’ understanding of how cocoa—the country’s most prized agricultural commodity—is transformed into chocolate enjoyed around the world.
The day began early, with enthusiastic students boarding the school bus and engaging in animated discussions about cocoa cultivation, the importance of the crop to the Ivorian economy, and their expectations for the tour. Teachers noted that the excitement reflected students’ eagerness to connect classroom knowledge with real-world observation.
Warm Welcome and Safety Orientation
Upon arrival, the group was warmly received by CEMOI staff, who ushered them into a safety briefing. Here, students learned about essential hygiene standards, protective gear requirements, and safety procedures necessary for navigating an active food-processing environment. This introduction provided a solid foundation for a smooth and well-organised tour.
From Pod to Bean: Understanding Cocoa’s Agricultural Origins
The first stop on the tour was CEMOI’s demonstration plantation area. Guides walked students through the journey of cocoa from pod to bean—showing how pods are cultivated, manually harvested, and carefully opened to extract fresh beans. Students were introduced to the traditional sun-drying process, a crucial step in enhancing the flavour that defines quality chocolate.
Teachers later observed that this segment helped students appreciate the hard work of millions of Ivorian farmers whose labour sustains the nation’s status as the world’s leading cocoa producer. Many students expressed newfound admiration for the agricultural foundations of the chocolate industry.
Inside the Factory: Witnessing Modern Chocolate Production
Students were then taken inside the central production facility, where they observed how state-of-the-art machinery and skilled workers combine to create chocolate products for regional and international markets. The tour highlighted several critical phases in the production chain:
- Cleaning and roasting of cocoa beans
- Grinding to form cocoa liquor
- Blending with cocoa butter and sugar
- Refining and conching for smoothness
- Molding and packaging of the finished chocolate bars
The organised workflow, the hum of industrial machines, and the precision of factory staff gave students a vivid look at modern manufacturing. Many described the experience as inspiring and far more intricate than they had imagined.
Quality Control: Where Science Meets Food Production
One of the most engaging moments of the tour was the visit to the factory’s quality-control laboratories. Here, scientists explained how chocolate samples undergo stringent testing to ensure flavour consistency, safe chemical composition, proper texture, and overall hygiene. Students learned about chemical reactions during roasting, the necessity of temperature regulation, and international food safety standards.
Teachers commended this session for reinforcing key scientific concepts the students have studied, especially in chemistry and food science.
A Multidisciplinary Learning Experience
The excursion provided rich cross-curricular benefits for the students:
- Science: Exploring chemical and physical transformations in cocoa processing
- Social Studies: Understanding cocoa’s central role in the Ivorian economy
- Culture and Global Studies: Recognising how a local product contributes to global consumption patterns
LIA administrators emphasised that such experiences are at the heart of the school’s educational philosophy, which prioritises hands-on learning and real-world exposure.
A Sweet Ending
The day concluded with a delightful chocolate-tasting session. Students savoured freshly produced chocolate and expressed amazement at the depth of flavour. Many remarked that the tasting allowed them to fully appreciate the long and intricate journey from cocoa farm to final product.
Discussions with factory workers added another layer of insight, as employees shared their pride in contributing to a product beloved around the world.
A Day to Remember
School officials described the tour as highly successful, noting that it met its educational objectives and created lasting memories for the students. LIA expressed heartfelt appreciation to CEMOI for hosting the group and offering a rare opportunity to witness cocoa transformation at its finest.
The students returned to school informed, inspired, and with a deeper appreciation for Côte d’Ivoire’s vital role in the global chocolate industry.
Credit: LIA Podcast
