He is among a number of Ghanaian entrepreneurs who are keen to seize the opportunity to process cocoa in Ghana itself, before exporting a more lucrative finished product.
But when it comes to the sweet stuff, Nana Aduna "decided not to go down the chocolate route", he tells the BBC.
"The equipment to make chocolate is very expensive," he explains. "Plus we don't have a local sugar industry and we don't have a local dairy industry."
To make chocolate, on the other hand, would require Nana Aduna to import milk and sugar, which would drive up the cost of production.
He also says producing the confectionary requires consistent refrigeration, but the high cost of the equipment to achieve that is a major obstacle for entrepreneurs without substantial funds