MARKET ACCESS OFFICER

Number of positions: 1
Duty station: Kyenjojo District, with frequent travel to cocoa-producing communities
Reports to: Chief Operations Officer
Supervises: Store Assistants, Fermentation Workers and other assigned operational staff
Works closely with: Extension Workers, Agronomist, Finance and Admin Team, farmers and transport service providers

Job Purpose

The Market Access Officer will coordinate the purchasing, collection, transportation, receipt, fermentation, storage and quality control of wet and dry cocoa beans purchased from farmers.

The role will ensure that farmers are offered fair and competitive prices, cocoa is efficiently transported from farms and collection points to Bulimi stores, and all cocoa beans meet the required quality standards. The position holder will also provide farmers with practical technical guidance on harvesting, fermentation, drying, storage and other post-harvest practices necessary to preserve cocoa quality.

Key Responsibilities

1. Cocoa Purchasing and Farmer Coordination

• Coordinate the purchase of wet and properly dried cocoa beans from registered farmers and farmer groups.
• Develop cocoa purchasing schedules in collaboration with Field Officers, farmers and community-level farmer groups.
• Verify the source, quantity and quality of cocoa presented for sale before purchase.
• Ensure that cocoa is weighed accurately using verified and properly calibrated weighing equipment.
• Ensure that all cocoa purchases are properly documented and supported by approved purchase records.
• Maintain updated records of farmers, quantities purchased, prices paid, dates of purchase and collection locations.
• Ensure that farmers receive clear information regarding Bulimi’s purchasing procedures, quality requirements and payment arrangements.
• Promote transparent, respectful and professional relationships between Bulimi and participating farmers.
• Coordinate with the Finance and Administration team to facilitate accurate and timely payments to farmers.

2. Market Research and Cocoa Pricing

• Regularly research and monitor local, national and relevant international cocoa market prices.
• Collect market intelligence from farmers, buyers, exporters, processors and other reliable market sources.
• Analyse prevailing farm-gate prices, transportation costs, quality premiums and market trends.
• Recommend fair and competitive purchasing prices for wet and dry cocoa beans.
• Communicate approved purchasing prices clearly and consistently to farmers, Field Officers and purchasing teams.
• Advise management on cocoa price movements, supply trends and potential purchasing risks.
• Ensure that Bulimi remains competitive while maintaining sustainable operating margins and fair value for farmers.
• Maintain accurate records of historical prices and prepare regular market-price reports for management decision-making.

3. Cocoa Collection and Transportation

• Plan and coordinate the collection of cocoa from individual farms, farmer groups and designated community collection points.
• Work closely with Field Officers to identify cocoa that is ready for collection and estimate expected volumes.
• Develop practical collection routes and transportation schedules to ensure timely movement of cocoa.
• Coordinate vehicles, motorcycles, collection containers and other logistical requirements.
• Ensure that wet cocoa beans are transported promptly to the fermentation facility to prevent deterioration and loss of quality.
• Ensure that dry cocoa beans are transported under appropriate conditions that protect them from moisture, contamination, damage and loss.
• Verify quantities at the point of collection and again upon arrival at Bulimi stores.
• Monitor transportation costs, delivery timelines and losses occurring during collection and transportation.
• Investigate and report any discrepancies between quantities collected from farmers and quantities received at the stores.
• Ensure the safe and hygienic handling of cocoa during loading, transportation and offloading.

4. Fermentation and Post-Harvest Management

• Supervise the receipt, sorting and preparation of wet cocoa beans for fermentation.
• Ensure that wet beans from different sources are appropriately identified, recorded and handled.
• Oversee the proper loading and management of fermentation boxes or other approved fermentation systems.
• Monitor fermentation periods, temperatures, turning schedules and other critical quality parameters.
• Ensure that fermentation equipment and facilities are clean, safe and properly maintained.
• Maintain complete batch records for all cocoa undergoing fermentation.
• Coordinate the transfer of fermented cocoa beans to the drying area within the required timeframe.
• Supervise appropriate drying methods to achieve the required moisture level and product quality.
• Ensure that cocoa beans are protected from rain, smoke, foreign matter, animals and other possible sources of contamination.
• Identify and separate under-fermented, over-fermented, mouldy, smoky, germinated, damaged or otherwise defective beans.
• Continuously improve fermentation and drying procedures based on quality results, research findings and market feedback.

5. Cocoa Quality Assurance and Control

• Inspect wet and dry cocoa beans at the farm, collection point, reception area, fermentation facility, drying area and store.
• Establish and enforce clear cocoa quality standards and inspection procedures.
• Assess cocoa for fermentation levels, moisture content, bean size, mould, foreign matter, smoke contamination, insect damage and other defects.
• Conduct or coordinate appropriate quality tests, including cut tests and moisture-content checks.
• Ensure that purchasing decisions and prices reflect the quality of cocoa supplied, in line with approved procedures.
• Reject or appropriately classify cocoa that does not meet the required standards.
• Ensure that quality-approved cocoa is properly graded, bagged, labelled and stored.
• Maintain batch identification and traceability from the farmer or collection point through fermentation, drying, storage and sale.
• Investigate quality-related complaints and recommend corrective and preventive actions.
• Prepare quality-control reports and advise management on issues affecting cocoa quality.
• Work with the Agronomist and Field Officers to address recurring farm-level and post-harvest quality problems.

6. Farmer Training and Technical Support

• Provide farmers with practical technical support on cocoa harvesting and post-harvest management.
• Train farmers on the identification and harvesting of mature cocoa pods.
• Guide farmers on appropriate pod opening methods and the hygienic handling of wet cocoa beans.
• Train farmers on fermentation, drying, moisture management, sorting, packaging and storage.
• Educate farmers on practices that can cause quality deterioration, including poor fermentation, smoke contamination, over-drying, mold formation and mixing cocoa with foreign materials.
• Conduct practical demonstrations at farms, farmer-group meetings and cocoa collection points.
• Develop simple post-harvest guidance materials in collaboration with the Agronomist and Field Officers.
• Provide feedback to farmers regarding the quality of cocoa supplied and actions required for improvement.
• Promote quality-based production and purchasing systems that reward farmers for supplying better-quality cocoa.
• Document common post-harvest challenges and recommend appropriate training or technical interventions.

7. Stores and Inventory Management

• Supervise the receipt, weighing, grading, bagging, labelling and storage of cocoa beans.
• Maintain accurate stock records for wet cocoa received, cocoa under fermentation, cocoa under drying and dry cocoa in storage.
• Maintain separate records for cocoa based on source, batch, quality grade and processing stage.
• Ensure that all stock movements are supported by properly authorized documentation.
• Conduct daily, weekly and monthly physical stock counts and reconciliations.
• Investigate and report stock losses, weight differences, damage, contamination and other discrepancies.
• Ensure that cocoa stores are clean, dry, secure, properly ventilated and free from pests.
• Ensure that cocoa bags are properly stacked on pallets and protected from floors, walls, water and contamination.
• Monitor moisture levels and storage conditions to prevent mould development and deterioration.
• Maintain the cleanliness, safety and security of fermentation, drying and storage facilities.
• Ensure accountability for weighing scales, moisture meters, fermentation equipment, tarpaulins, pallets, bags and other operational materials.
• Prepare regular stock, procurement, fermentation, quality and distribution reports.

8. Team Supervision and Coordination

• Supervise staff involved in cocoa collection, transportation, fermentation, drying, grading and storage.
• Allocate daily responsibilities and ensure that operational targets are achieved.
• Train staff on cocoa handling, hygiene, quality standards, recordkeeping and workplace safety.
• Work closely with Field Officers to coordinate farmer communication, cocoa availability and collection arrangements.
• Collaborate with the Agronomist to ensure that farmers receive consistent technical advice.
• Coordinate with the Finance and Administration team on purchasing documentation, farmer payments and stock reconciliation.
• Coordinate with transport service providers to ensure timely and cost-effective cocoa collection.
• Promote teamwork, integrity, accountability and respect for farmers throughout the cocoa-purchasing process.

9. Reporting and Compliance

• Prepare daily, weekly and monthly reports on cocoa purchases, prices, quantities, transportation, fermentation, quality and stock balances.
• Maintain accurate purchasing, batch, farmer, payment, quality and inventory records.
• Monitor performance against approved purchasing and aggregation targets.
• Ensure compliance with Bulimi’s procurement, financial, stores, quality and operational procedures.
• Support internal stock reviews, financial reconciliations, audits and quality inspections.
• Report suspected fraud, manipulation of weighing scales, unauthorized purchases, stock losses or other irregularities.
• Ensure that all operations comply with applicable food safety, workplace safety and environmental requirements.
• Perform any other related duties assigned by management.

Minimum Qualifications and Experience

• Bachelor’s degree or diploma in Agribusiness, Agriculture, Agricultural Economics, Procurement and Logistics, Supply Chain Management, Food Science and Technology, Post-Harvest Technology, Business Administration or a related field.
• At least three years of relevant experience in cocoa procurement, agricultural commodity buying, produce aggregation, post-harvest management, warehouse operations or quality assurance.
• Practical knowledge of cocoa harvesting, fermentation, drying, grading, storage and quality control is highly desirable.
• Experience working directly with smallholder farmers, farmer groups and field-based agricultural teams.
• Experience coordinating the transportation and aggregation of agricultural commodities from rural communities.
• Demonstrated knowledge of commodity pricing, market research and purchasing procedures.
• Experience using weighing equipment, moisture meters and other basic quality-control tools.
• Proficiency in Microsoft Excel and digital inventory or procurement systems.
• Ability and willingness to travel regularly to farms and community collection points.
• Ability to ride a motorcycle and possession of a valid riding permit will be an added advantage.

Required Competencies

• Strong knowledge of cocoa post-harvest handling and quality requirements.
• Strong purchasing, negotiation and supplier-relationship management skills.
• Ability to analyse market information and recommend competitive farmer prices.
• Excellent planning, logistics and coordination abilities.
• High level of integrity, transparency and accountability.
• Strong inventory control and recordkeeping skills.
• Ability to identify quality defects and recommend corrective actions.
• Strong farmer-training, communication and interpersonal skills.
• Ability to supervise operational staff and manage multiple activities simultaneously.
• Strong numerical, analytical and report-writing skills.
• Commitment to fair treatment of farmers and responsible sourcing practices.

Key Performance Indicators

Performance in this position will be assessed against:

• Volume of wet and dry cocoa purchased against approved targets.
• Percentage of cocoa meeting Bulimi’s quality requirements.
• Timeliness of cocoa collection and transportation from farms to Bulimi stores.
• Accuracy of weighing, purchasing, batch and inventory records.
• Percentage reduction in post-harvest losses and rejected cocoa.
• Consistency and quality of cocoa fermentation and drying.
• Stock variance and product loss levels.
• Competitiveness of prices offered to farmers.
• Number of farmers trained in cocoa post-harvest management.
• Farmer satisfaction with purchasing, weighing, pricing and payment processes.
• Compliance with Bulimi’s traceability, quality-control and stores-management procedures.