A dynamic team of social marketing specialists creates a collaborative peer learning platform for virtual cocoa manufacturers for farmers’ families and the communities that serve them.
CAMBRIDGE, Mass., August 20, 2020 / PRNewswire / – At the beginning of the Covid-19 pandemic, the Institute of Chocolate and Fine Cocoa (FCCI) and the cocoa academy set out to have spouse organizations in cocoa farming communities fight the new truth of training and learning in a totally remote way, a movement that many organizations had not anticipated. This included the launch of FCCI Cacao Academy, a collaborative peer learning platform for virtual cocoa producers, cocoa-producing families, and agricultural outreach systems temporarily meet the challenge of education in the face of social estrangement demands. In the short era between June and August 2020, the FCCI Cacao Academy team designed and produced a first phase of virtual learning content to deliver six hundred farmer families in Nicaragua, and more appliances were developed to deliver to communities in the Dominican Republic and Colombia. until the end of the year. This represents a hundred thousand dollar investment made through FCCI and our spouses for our fellow educators to ensure some continuity in learning.
While the systemic situations demanding for the health, livelihoods and productivity of cocoa families have been inherent in cocoa for decades, Covid-19’s social estrangement needs mean that the extension (education and development of resilience) is particularly reduced or canceled for farmers. The purpose of the FCCI Cacao Academy is to create an effective education of cocoa producers for whole families, run by peers and co-created to surround interdependencies. To achieve some success, the FCCI Cacao Academy uses a method that ensures that education systems and generation are conducted through farmers and evidence-based, in order to effectively address the transdisciplinary and multifactorial truth of farmers’ educational desires and desires.
Beyond the first phase of delivery, FCCI Cacao Academy will continue to create resources and for cocoa-producing communities as they adapt to our “new normal” and create transparent long-term responses for students and trainers to succeed. The FCCI Cacao Academy’s series of talks, with weekly live-streaming sessions on the progression of assignments with trained visitors to academia, industry, generation and foreign progression, has attracted more than 10,000 audiences interested in learning how to more productively provide remote and remote learning for cocoa producers. . We saw that their greatest considerations were inspiring student engagement, creating a sense of community, and gaining and providing effective feedback.
In the run-up to 2021, many establishments still do not know whether they can offer face-to-face learning and with what capacity. They will also have to be prepared to return to education completely remotely in the face of new waves of Covid-19 and, in the long run, in the face of other non-unusual interruptions in agricultural extension such as herbal pifias or political instability. . With the FCCI Cacao Academy moving toward Phase 2 of program implementation, teachers can be resilient to sudden adjustments in the way training is provided by leveraging a catalog of physically powerful, developing hardware.
There will be a need for face-to-face learning in the education of cocoa producers, but the pandemic has shown that online learning will have to be a key pillar of each educational program’s strategy. Everything FCCI and our partners have built over the past five years has prepared us at this time to help cocoa-producing communities around the world navigate our ‘new normality’. Together, we can deliver complex virtual learning reports over the next year and beyond.
About the Institute of Fine Cocoa and Chocolate The Institute of Fine Cocoa and Chocolate is a 501 (c) (3) non-profit organization committed to studies and schooling on fine cocoa and chocolate, in collaboration with several partners. We expand education systems for consumers, chocolate professionals, specialty stores and food service professionals; conduct studies and disseminate data on the origin, processing, production, quality and ethics of special cocoa and chocolate; and build a network through creating opportunities to share knowledge and mutual understanding of the cocoa and chocolate origin chain.
For information, contact Dr. Carla D. Martin, Executive Director, Fine Cacao and Chocolate Institute
Website: https://chocolateinstitute.org/Instagram: @chocoinstituteFacebook: @chocoinstituteTwitter: @chocoinstitute
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SOURCE Institute of Fine Cocoa and Chocolate