KokoMana Gets Creative
Getting creative and developing products in light of the COVID-19 pandemic seems to be the way to go for KokoMana Pte Limited.
The locally-owned chocolate factory based in Savusavu has introduced Niu,a chocolate-coated coconut bar.
“It is loosely based on coconut ice, a sweet coconut confection,” said director Richard Markham.
“Ours is less sweet, and therefore quite healthy, and it’s enrobed in KokoMana’s 70 per cent chocolate.
“The chocolate and coconut flavours are delicious together.”
He said as a small agri-tourism business, they were struggling to survive without international tourists.
“We are trying to be creative, and develop products that will appeal to the local market,” he said.
“We’re trying to keep our business alive until the borders reopen.
Impact of the pandemic
“We used to have two income streams - our signature Tree To Bar tours at the cocoa farm and chocolate factory in Savusavu, and chocolate sales mainly to tourists.”
However, at the onset of the global pandemic and fewer visitors to the farm, KokoMana had to take their
products to new markets.
“As a fairly luxury food product, we’ve had to go further afield to find buyers - people who appreciate the quality of our fine-flavour product,” he said.
“Since the first lockdown, we have worked with Tourism Fiji to meet our CareFiji Commitment, training our staff in all the procedures needed to receive visitors safely.”
However, Mr Markham said KokoMana had closed its doors to visitors for the meantime.
“We continue to make chocolate, at a reduced rate, and to develop new products, ready for the future reopening of the economy,” he said.
Mr Markham said Suva had become their main market.
“With the lockdown, we realise we shall need to get creative again if we are to have any income during this difficult time,” he said.
“Obviously, we are working within the Government guidelines as our priority is for everyone to stay safe.
“But chocolate can be very comforting - a small luxury when times are hard.
“If we can help brighten up this difficult period, without jeopardising anyone’s health, then we would like to make that contribution.
Future plans
“We are already engaged in Fiji’s growing movement for food innovation and ‘oodpreneurship that emphasises using and appreciating high-quality local ingredients,” Mr Markham said.
“We would love to team up with like-minded chefs or other foodies to try out new chocolate-based recipes that highlight the excellent flavour of our products - and encourage consumers to try them at home.”
He said their chocolate maker, Sam Newton, was a professional chef, so he has been ideally placed to develop such an initiative.
Mr Markham said KokoMana would focus on sustainable tourism.
“We are trying to use the present hiatus in international tourism to play our part in nurturing the growing interest in more sustainable tourism,” he said.
“Rather than lobbying for the return of mass tourism, we believe that places like Savusavu have an opportunity to build back better, to attract more discerning tourists who appreciate the beauty of our environment, the value of our biodiversity, and the richness of local culture.
“Such tourists not only have greater respect for our natural and cultural heritage.
“They are interested in contributing their tourist dollars directly to local communities, and the local economy.
“So, our plans include building further on our existing commitment to community- and naturebased ecotourism.”
Eco-tourism for KokoMana
KokoMana has been working with NatureFiji-MareqetiViti and OceanVentures, a small dive company based on Natewa Bay.
The combined efforts help the community of Vusaratu in the Northern division develop naturebased eco-tours.
“We are focusing on the biodiversity of the rainforest of the Natewa Peninsula and the pristine reefs of Natewa Bay,” he said.
“For the moment, community members are gaining experience of hosting eco-tourists, outside of the lockdown, that is, by receiving visitors from elsewhere in Fiji.
“Once international tourism resumes, we expect Vusaratu Ecotours and other community-based enterprises to form the nucleus of a thriving nature-based ecotourism venture, that can contribute to the wider development of this kind of sustainable tourism in Vanua Levu.”