As 1-54 Contemporary African Art Fair returns to Somerset House in London from 15 to 18 October, Ghanaian artist, author and food systems strategist Selassie Atadika presents Commodity / Couture, a special project on the unequal distribution of value in the global cocoa industry. Developed through her Midunu Institute in Accra, the installation combines sculpture, photography, agricultural materials, sound and documentary film. At its centre is a stark disparity: of every pound spent on chocolate, the farmer who grew the cocoa receives about 6p, despite years of tending trees, pods cracked by hand, a week of fermentation turned by hand, and beans dried on mats. The project grows out of Atadika's long engagement with food as culture and as a system. Born in Ghana and raised in the United States, she found her way back to belonging through cooking. Midunu began as a dining practice in Accra that treated African ingredients with the respect usually reserved for European ones. Over time the question moved from the plate to the system behind it: who grew this, who holds the knowledge to grow it, and who gets paid. The timing is driven by pressure on cocoa farming. Atadika notes that the world price passed ten thousand dollars a tonne in 2024 while the price paid to farmers had been fixed months earlier, so growers lose when the market rises and again when it falls. This season's crop is expected to fall by as much as a third because of old trees, disease, illegal gold mining and failing pollination. The installation itself is deliberately restrained: five white plinths, farmer portraits for each stage of the work, cocoa sacks with the sound of the farm coming from inside them, a visitors' book, and a small token linking to films of the farmers. At the centre stands a brass cocoa pod marked 6p, cast by Kumasi master caster Emmanuel Fosu using the lost-wax method. Atadika points out that Africa grows around three quarters of the world's cocoa yet keeps less than a tenth of the value the industry generates. The visitors' book goes back to the farmers, so the people who grow the cocoa hear from the people who eat it.