Free fatty acids (FFAs) are a degradation product of cocoa butter resulting from the spoilage of beans and derived products. They are known to be generated in beans of poor quality or stored under poor conditions. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans. The present project aimed to mitigate free fatty acids (FFA) levels in beans delivered by farmers groups to ofi factories in Côte d'Ivoire. We first investigated the main factors leading to FFA accumulation in our supply chain, through a survey of harvest and post-harvest practices and the collection of bean samples. This investigation carried out in the West of Côte d'Ivoire, identified 4 main factors impacting FFA levels: inclusion of spoiled beans in fermentation, fermentation methods, low frequency of harvest and poor drying conditions. Beans fermented in heaps on plastic tarp contained significantly higher levels of FFAs than beans fermented on banana leaves. In the study area, this was related to the low abundance of plantain trees and lead to the frequent use of plastic tarpaulin. Based on these findings, we selected 7 farmer groups (3254 farmers) which delivered beans with higher-than-average levels of FFA during the 2019/2020 season and deployed the following approach: 1) Distribution of banana suckers to farmers; 2) Training of farmers on best harvest and post-harvest practices; 3) Regular monitoring of changes in practices (surveys, quality analyses of beans and regular sampling at farmer gates). We delivered 60750 banana trees to farmers in 2020, for planting close to fermentation areas and provided training to 80% of the farmers on banana upkeep and good harvest and post-harvest practices. In the 2020/2021 season and before banana trees could provide enough leaves for fermentation, we started to observe a decrease in volumes of high FFA beans delivered by the cooperatives involved in the project, as compared to the 2019/2020 season (3% less volume above 1.75% FFA). This encouraging result suggested that farmers had started improving practices. Our survey and sampling results showed more frequent harvesting and increase in banana leaf fermentation. This resulted in less overripe pods and more sorting out of the worst beans. However, other factors could have contributed to the improvement. Greater impact will require continuous training of farmers, full use of banana leaves and implementation of integrated pest management practices such as pruning that contribute to improving pod and bean health. Keywords: Cocoa bean quality, FFA, Cocoa bean fermentation, Good agricultural practices