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Cocoa Arrears: blame game will not solve the problem – Prof. Bokpin Boadi
Economist and policy analyst, Professor Godfred Bokpin Boadi, has called on government to stop the blame game over cocoa arrears and instead focus on finding practical solutions to address the challenges facing cocoa farmers.
Speaking during a discussion on the issue at joy news, Prof. Boadi said arguing over whether the current or previous government is responsible for the problem will not help farmers who are already struggling.
According to him, governments inherit both assets and liabilities when they take office, and while they often take credit for the assets, they are quick to shift blame when it comes to liabilities.
“Government inherits assets and liabilities. We praise the assets but try to find excuses when it comes to liabilities,” he said.
Prof. Boadi explained that cocoa, like gold, is sold on the international market, and Ghana does not control its price.
He noted that the country only controls production and quantity, while prices are determined globally.
He warned successive governments against politicising commodities such as cocoa, gold, and other export products, saying changes in international prices can easily expose the economy to serious challenges.
According to him, the revenue from cocoa sales in dollars, when converted using the exchange rate, should be enough to pay farmers.
However, fluctuations in global prices and the exchange rate have created a gap between what farmers are promised and what government earns from cocoa exports.
He pointed out that Ghana is currently paying farmers based on a cocoa price of about 5,500 dollars per tonne, while the international market price has dropped to around 4,300 dollars per tonne, creating a shortfall of more than 1,200 dollars per tonne.
Prof. Boadi said the real issue now is how government plans to close this gap to ensure farmers are paid fairly.
He suggested that government could explore options such as using reserves, borrowing, delaying payments, or negotiating new payment arrangements with farmers to manage the situation.
“At the end of the day, the farmer is the one suffering. Whether it is the past government or the current government, the farmer’s problem remains the same,” he said.
He stressed that the focus should be on finding solutions to prevent further hardship for cocoa farmers rather than trading accusations.
The comments come amid growing concerns over cocoa arrears and rising pressure on government to act swiftly to stabilise the cocoa sector.
By: Jacob Aggrey
About 200 company secretaries, governance professionals and institutional leaders will gather in Accra for the ‘Company Secretaries Summit’ next month.
It is aimed at strengthening governance practices and enhance boardroom effectiveness across the country.
The summit, which is scheduled for July 16 at the Labadi Beach Hotel seeks to equip governance professionals with the knowledge, skills, and networks required to navigate the increasingly complex demands of modern corporate leadership.
It will feature keynote presentations, panel discussions, and interactive sessions focusing on emerging governance trends, boardroom dynamics, regulatory compliance, digital transformation, and stakeholder expectations.
According to the convener, Catherine Engmann, the summit comes at a critical time when governance professionals are under growing pressure to support sound decision-making, strengthen governance culture, and respond effectively to changing institutional and regulatory environments.
“This gathering is not just another conference. It is a platform for governance leaders who are already operating at the highest level and intend to stay there,” she said.
She noted that the programme was designed to provide participants with practical tools, fresh insights, and valuable professional connections.
According to Ms Engmann, a major highlight of the event will be the awards ceremony, which will recognise individuals and organisations that have demonstrated excellence in governance practice and made significant contributions to improving board effectiveness and corporate accountability.
She mentioned that the summit will also offer participants an opportunity to benchmark their practices against industry standards, exchange ideas with peers, and explore innovative approaches to governance challenges.
Beyond the formal sessions, the event is expected to foster networking and collaboration among governance professionals, helping to strengthen governance practices across Ghana’s corporate and institutional landscape.
Speaking about the vision behind the initiative, Ms Engmann, said the summit was inspired by the need to create a dedicated platform that recognises the critical role played by company secretaries and governance professionals.
According to her, the Company Secretaries’ Summit and Awards reflects her conviction that Ghana’s governance professionals deserve an annual platform where they can engage in meaningful discussions, build strategic relationships, and receive recognition for their contributions to effective governance.
Registration for the summit, she said was currently open, with interested professionals encouraged to secure their participation ahead of the event.
By Esinam Jemima Kuatsinu
-1 cup dried soya beans
-4–5 cups for water (for blending)
-Extra water for soaking
-Sugar, honey or dates (optional, for sweetness)
-Vanilla extract (optional)
Preparation
-Pick through the beans to remove stones or damaged seeds and rinse thoroughly
-Place them in a large bowl and cover with plenty of water. Soak for at least eight hours or overnight to soften it to blend easier
– After soaking, rub the beans with your hands as the skin begins to remove
– Removing the skins helps reduce the ‘beany’ taste and improves texture
– Put the soaked beans into a blender with 4–5 cups of clean water
-Blend until smooth and milky. (You may need to do this in batches depending on your blender size).
– Using a clean muslin cloth or fine sieve, strain the blended mixture into a pot. (Squeeze well to extract as much liquid as possible).
-The leftover pulp is called okara. Don’t throw it away — it can be used in baking, porridge, or even added to stews.
– Place the strained milk on medium heat and make it boil. Stir continuously to prevent burning or overflowing.
– Allow it to boil for at least 20–25 minutes. Proper boiling removes the raw taste and neutralises natural compounds that can upset the stomach.
-Once boiled a little sugar or honey. Pulse.gh
Health benefits of Soya beans
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