OUR FELLOWS
Margaret Owusu has the enviable task of researching cocoa and chocolate, as well as yams and maize. She grew up near Accra, where her parents ensured that their six children had an excellent education. A good student throughout her youth, she loved the sciences and knew she would stay in that field, despite being interested in a wide range of subjects, including French and Geography. Her first and second university degrees were in Botany, with a major in Microbiology. Later, she completed a PhD in Food Science (Quality and Technology) at the University of Copenhagen.
Ghana is the second-largest producer of the world’s cocoa, contributing more than 20 percent, but only a small fraction is exported in the processed form,” she says. “If only we could process more of our cocoa—especially into good-quality chocolate for export, the country would benefit.
Field of Research
Value addition and improved processing of locally produced cocoa and maize for quality final products and a bigger market.