The Embassy organised the 4th edition of Press Tour

From 13 to 14 February, the Embassy of Japan organised the 4^th press tour edition, joined by eight journalists and cameraman from seven media outlets. It was designed to increase opportunities for local media to cover the achievements of Japan's development cooperation and to strengthen the dissemination of information to Cameroonian government officials, pundits and the Cameroonian people. This edition’s theme was:
 
“Contribute to Cameroon's food security through support to the cocoa and rice sectors!”
Day 1
The press envoyees and the Embassy’s cooperation team first visited Ebolowa, where Grant Assistance for Grassroots Human Security “The project for the construction of a cocoa processing unit in Ebolowa” was implemented.
Under the project, a cacao processing facility, comprised of a cocoa fermentation building, a drying building and a storage facility were constructed for the local cocoa producers. It is aimed at contributing to shortening the time required for cacao processing and thus to improving quality. The project focal point gave an explanation about and thanked Japan's support. The journalists heard the voices of cocoa farmers stating that they want the Japanese people to taste Cameroonian chocolate.

Day 2
On the second day, we headed off to the site of technical cooperation Project for Irrigated and Rainfed Rice Development (PRODERIP). The project, which makes use of Japan's expertise in rice cultivation, is now in its 15th year and has contributed to improving rice quality, stabilising rice supply and increasing farmers' income in Cameroon. The rice produced by the project is sold in supermarkets in the city and is popular with the local population.
In the afternoon, the group visited members of the Japan Overseas Cooperation Volunteers (JOCV), working in supporting cocoa farmers in Obala. The head of the cocoa farm stated that his understanding of Japan and its expertise had been deepened by the presence of these Japanese volunteers, who are working on improving chocolate processing techniques and sales and marketing skills.