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Journal articles on the topic 'Cocoa'
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Lusi, Nuraini, Afandi Akhmad, Catrawedarma IGNB, and Anam Chairul. "PERANCANGAN MESIN PEMERAS LENDIR BIJI KAKAO (DEPULPER) TIPE ROTARY UNTUK MENINGKATKAN MUTU BIJI BUAH KAKAO DESA SUMBERAGUNG KABUPATEN BANYUWANGI." ROTOR 10, no. 2 (November 1, 2017): 72. http://dx.doi.org/10.19184/rotor.v10i2.6493.
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The purpose of this activity is to improve the productivity of the farmers in the success of cocoa fruit through the use of appropriate technology for the separation of coco seeds / squeezer machine, with the application of this technology is expected to assist farmers in the production process so that the quality results of cocoa produced will be more optimal. Cocoa bean separator machine serves to accelerate the process of separation of salut which during this process is still manually and takes a long time. This salute separator machine as much as possible the process is easy and the results are really on target. The main objective of making cocoa depulper is to assist cocoa farmers in the process of harvesting and improving the quality of crops so that the needs of cocoa farmers can be fulfilled.
Keywords: cocoa, salute, depulper, rotary system
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Soemarno, Joko, Yuli Hariyanti, Soetanto Abdoellah Soeparto, and Diany Faila Sophia Hartatri. "Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 31, no. 2 (August 31, 2015): 130–41. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v31i2.66.
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Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority ofIndonesian farmers are reluctance to do fermentation. This research aimed to study factors causing farmers reluctant to do fermentation, weight differencebetween fermented and unfermented cocoa, cocoa processing time difference between fermented and unfermented cocoa, quality difference between fermentedand unfermented coco refers to cocoa bean standard (SNI): 01-2323-2008/Amd-2010, and feasible added value incentive of fermented cocoa beans. The data collectionwere conducted through household farmers’ survey, focus group discussion and experimental research. The experimental research was conducted to understandthe weight and processing time differences; and to asess the quality, including moisture content, bean count, pH and fermentation index. Analysis of the datawere conducted by methods of Fishbone Ishikawa and logit multiplier linear analysis. The research results showed that the main factors causing farmers reluctant todo fermentation were insuitable of selling price of fermented cocoa, the existence of village collectors in buying unfermented cocoa, the lack of cooperation amongfarmers in farmer group (Subak Abian) and the lack of farmers’ skills on cocoa bean fermentation. This study also found that the weight depreciation differencebetween fermented and unfermented cocoa was 0.5-3.75%, and the processing time difference between fermented and unfermented cocoa was 12-24 hours. Qualityof fermented cocoa beans was higher than that of unfermented cocoa beans and it can fulfill the standard of SNI: 01-2323-2008/Amd-2010. It was found that thefeasible added value incentive of fermented cocoa benas was 2,126-3,426 IDR/kg. Keywords: cocoa, fermentation, unfermented, quality, incentive
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Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.
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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.
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Dillon, Natalie, Yan Diczbalis, John Oakeshott, and Paitia Nagalevu. "Aligning Pacific Cocoa Genetics to Productivity and Quality for the Craft Speciality Chocolate Market." Proceedings 36, no. 1 (February 14, 2020): 105. http://dx.doi.org/10.3390/proceedings2019036105.
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Cocoa (Theobroma cacao L.) is an important agricultural export of South Pacific countries, providing livelihoods for an estimated 310,000 people. The wet tropical coast of Far North Queensland has also started producing cocoa for a local boutique chocolate making industry. Although the volumes of cocoa produced are small by global standards, Pacific island and north Australian cocoa is well placed to compete in the high-value, low-volume markets—based on fine flavour, unusual genetic resources and novel ‘single origin’ branding. A member of the Malvaceae family, cocoa has its origins in Central and South America. First domesticated over 2000 years ago, cocoas’ global dispersal was mediated by humans and cultivation is now widespread across the humid tropics. The use of molecular markers to characterize the diversity of genetic resources available and identify superior genetic material is vital to the continued improvement and selection of clones. This work used single nucleotide polymorphism (SNP) markers to identify the parentage of Pacific island cocoa selections in relation to the 10 distinct cocoa families formerly identified from the original Central and South American populations. On farm collections from Pacific island countries has revealed distinct geographic cocoa populations. Specific populations show strong Criollo parentage, a source of fine flavour qualities, while others exhibit a high component of Amelonado parentage. Small populations showed a higher percentage of IMC, Parinari, National or Scavina parentage. Production and quality data linked to these populations assists to identify superior parentage to enable local programs to rapidly bring these into commercial production thereby improving cocoa productivity and quality in the Pacific.
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Singh, Kanika, Ignacio Fuentes, Dhahi Al-Shammari, Chris Fidelis, James Butubu, David Yinil, Amin Sharififar, Budiman Minasny, David I. Guest, and Damien J. Field. "E-Agriculture Planning Tool for Supporting Smallholder Cocoa Intensification Using Remotely Sensed Data." Remote Sensing 15, no. 14 (July 11, 2023): 3492. http://dx.doi.org/10.3390/rs15143492.
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Remote sensing approaches are often used to monitor land cover change. However, the small physical size (about 1–2 hectare area) of smallholder orchards and the cultivation of cocoa (Theobroma cocoa L.) under shade trees make the use of many popular satellite sensors inefficient to distinguish cocoa orchards from forest areas. Nevertheless, high-resolution satellite imagery combined with novel signal extraction methods facilitates the differentiation of coconut palms (Cocos nucifera L.) from forests. Cocoa grows well under established coconut shade, and underplanting provides a viable opportunity to intensify production and meet demand and government targets. In this study, we combined grey-level co-occurrence matrix (GLCM) textural features and vegetation indices from Sentinel datasets to evaluate the sustainability of cocoa expansion given land suitability for agriculture and soil capability classes. Additionally, it sheds light on underexploited areas with agricultural potential. The mapping of areas where cocoa smallholder orchards already exist or can be grown involved three main components. Firstly, the use of the fine-resolution C-band synthetic aperture radar and multispectral instruments from Sentinel-1 and Sentinel-2 satellites, respectively. Secondly, the processing of imagery (Sentinel-1 and Sentinel-2) for feature extraction using 22 variables. Lastly, fitting a random forest (RF) model to detect and distinguish potential cocoa orchards from non-cocoa areas. The RF classification scheme differentiated cocoa (for consistency, the coconut–cocoa areas in this manuscript will be referred to as cocoa regions or orchards) and non-cocoa regions with 97 percent overall accuracy and over 90 percent producer’s and user’s accuracies for the cocoa regions when trained on a combination of spectral indices and GLCM textural feature sets. The top five variables that contributed the most to the model were the red band (B4), red edge curve index (RECI), blue band (B2), near-infrared (NIR) entropy, and enhanced vegetation index (EVI), indicating the importance of vegetation indices and entropy values. By comparing the classified map created in this study with the soil and land capability legacy information of Bougainville, we observed that potential cocoa regions are already rated as highly suitable. This implies that cocoa expansion has reached one of many intersecting limits, including land suitability, political, social, economic, educational, health, labour, and infrastructure. Understanding how these interactions limit cocoa productivity at present will inform further sustainable growth. The tool provides inexpensive and rapid monitoring of land use, suitable for a sustainable planning framework that supports responsible agricultural land use management. The study developed a heuristic tool for monitoring land cover changes for cocoa production, informing sustainable development that balances the needs and aspirations of the government and farming communities with the protection of the environment.
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Polyakova, S. P., А. Е. Bazhenova, М. А. Pesterev, N. V. Linovskaya, and T. V. Savenkova. "INFLUENCE OF THE MICROORGANISMS WITH LIPOLITYC ACTIVITY ON THE COCOA-CONTAINING CONFECTIONERY PRODUCTS QUALITY." Vestnik of the Russian agricultural science, no. 2 (April 11, 2018): 52–55. http://dx.doi.org/10.30850/vrsn/2018/2/52-55.
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One of the main reasons of the confectionery product organoleptic parameters is microorganism activity. Growth most of them can be prevented or inhibited by the control of initial content. The influence of microorganisms with lypolityc activity to the cocoa-containing confectionery production quality was determined and the mathematic correlations were established, according which can be predicted changing of production characteristics on the basis of them initial content. Quantity of the mesophyll aerobic and optionally anaerobic microorganisms (QMA&OAM) were determined in accordance with GOST 33536-2015. Some microorganism colonies were separated by the thinning stroke inoculating on the solid nutrient agar. Testing cultures have been grown by the surface cultivation method on solid mediums and on liquid nutrient mediums (submerged cultivation). For the microorganisms studying was used microscopical method, biochemical characteristics were estimated by the standard methods. The conclusion about genus and species of the cultures was prepared on the basis of identification by mean the 16S rRNA analysis. The cocoa-containing product models were created which shown the organoleptic spoilage processes. For the basis was chosen mixture of the cocoa powder, sugar powder, and fats of the lauric types and four formulas A,B,C and D of the confectionery and coca-containing glazes analogues with minimum and maximum content of the total evaporated residue cocoa which is the regulated merit rate of the coca-containing confectionery products. Based upon the experimental results was determined dependence of the cocoa-containing confectionery products acidity change which can be used for prediction of them quality changes.
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Razola-Díaz, María del Carmen, María José Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega, and Celia Rodríguez-Pérez. "Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders." Antioxidants 12, no. 3 (March 14, 2023): 716. http://dx.doi.org/10.3390/antiox12030716.
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Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
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Srinivasnaik, S., M. Suganthy, S. Mohan Kumar, and V. Jegadeeswari. "Survey, documentation and identification of entomofauna of cocoa, Theobroma cacao L. in major cocoa growing regions of South India." Journal of Applied and Natural Science 8, no. 3 (September 1, 2016): 1444–51. http://dx.doi.org/10.31018/jans.v8i3.980.
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Survey, monitoring and documentation of entomofauna of cocoa was carried out in three cocoa growing states viz., Tamil Nadu, Kerala and Andhra Pradesh during 2014-2015. Results revealed that a total number of 23 species of insect pests and 13 species of natural enemies were documented and identified. Among the insect pests, 14, 2 and 7 species were sucking pests, borers and defoliators, respectively. Among the natural enemies, 7 species of predators and 6 species of parasitoids were documented and identified on different insect pests of cocoa. Among the insect pests, sucking pests were found to be predominant and maximum number of entomofauna were recorded in major coco growing areas of Tamil Nadu. From the results it was concluded that the list of entomofauna documented can enhance the knowledge on diversity of the entomofauna associated with cocoa in three different cocoa growing states. Sucking pests were found to be predominant and caused huge yield loss in Tamil Nadu and Kerala. While in Andhra Pradesh pod borer and bark eating caterpillar were found to be predominant causing severe yield loss. This information provides a base for development of location specific Integrated Pest Management module.
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Peláez, Pedro, Inés Bardón, and Pedro Camasca. "Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor." Scientia Agropecuaria 7 (December 31, 2016): 355–65. http://dx.doi.org/10.17268/sci.agropecu.2016.04.01.
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Prihastanti, Erma, and Yulita Nurchayati. "Nitrogen and phosphorus as macronutrients of cocoa (Theobroma cacao) and their physiological functions in different planting patterns of cultivation in Central Java, Indonesia." Revista Facultad Nacional de Agronomía Medellín 75, no. 3 (September 1, 2022): 10061–70. http://dx.doi.org/10.15446/rfnam.v75n3.97593.
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Plant physiological status during the growing season (specific leaf area (SLA), resorption of N and P)leads to knowing the best plant nutrition management (amount and time) based on the plating pattern. Furthermore, proline and glucose content in root tissues may provide a better technique to represent plant stress conditions. This study aimed to evaluate the SLA, the level of reabsorption of N and P from the leaf, and root proline and glucose content of cocoa plants in different seasons and planting patterns. This study was performed in the fields of Plana village, Somagede, Banyumas, 14 Central Java, Indonesia, and was conducted in December 2015 (rainy season) and October 2016 (dry season) on 7 years-old cocoa plants (Theobroma cacao). Three different planting patterns were observed; (1) only cocoa plants, (2) cocoa and coconut pattern, and (3) cocoa with shading trees. The results showed that different seasons and planting patterns affected each observed parameter differently. Cocoas’ SLA was not significantly different in all areas for both 2015 and 2016. N resorption during the growing season did not change in 2015 and 2016 in all planting patterns, whereas P resorption had a significant change in 2016 in all planting patterns. The proline content was significantly different in June 2015, October 2015, and March 2016 in all planting patterns. The glucose content in roots showed insignificant differences in 2015 and 2016 in all planting patterns. These results also showed that SLA and glucose did respond to season and plating patterns. These parameters are suggested as poor indicators of physiological status. Furthermore, sowing cocoa plants with other types of plants can be used to help farmers and stakeholders in managing cocoa cultivation in efficient and sustainable ways.
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Mihai, Raluca A., Pablo A. Landazuri Abarca, Bryan A. Tinizaray Romero, Larisa I. Florescu, Rodica Catană, and Anush Kosakyan. "Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”." Plants 11, no. 7 (April 3, 2022): 976. http://dx.doi.org/10.3390/plants11070976.
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Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world’s leader in the production and export of fine flavor cocoa, responsible for 63% of the world’s total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin–Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.
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Deldari, Shohreh, Hao Xue, Aaqib Saeed, Daniel V. Smith, and Flora D. Salim. "COCOA." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, no. 3 (September 6, 2022): 1–28. http://dx.doi.org/10.1145/3550316.
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Self-Supervised Learning (SSL) is a new paradigm for learning discriminative representations without labeled data, and has reached comparable or even state-of-the-art results in comparison to supervised counterparts. Contrastive Learning (CL) is one of the most well-known approaches in SSL that attempts to learn general, informative representations of data. CL methods have been mostly developed for applications in computer vision and natural language processing where only a single sensor modality is used. A majority of pervasive computing applications, however, exploit data from a range of different sensor modalities. While existing CL methods are limited to learning from one or two data sources, we propose COCOA (Cross mOdality COntrastive leArning), a self-supervised model that employs a novel objective function to learn quality representations from multisensor data by computing the cross-correlation between different data modalities and minimizing the similarity between irrelevant instances. We evaluate the effectiveness of COCOA against eight recently introduced state-of-the-art self-supervised models, and two supervised baselines across five public datasets. We show that COCOA achieves superior classification performance to all other approaches. Also, COCOA is far more label-efficient than the other baselines including the fully supervised model using only one-tenth of available labeled data.
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Yi, Xiaomeng, Fangming Liu, Di Niu, Hai Jin, and John C. S. Lui. "Cocoa." ACM Transactions on Modeling and Performance Evaluation of Computing Systems 2, no. 2 (May 5, 2017): 1–31. http://dx.doi.org/10.1145/3022876.
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Abbott, John. "CoCoA." ACM SIGSAM Bulletin 38, no. 1 (March 2004): 18–19. http://dx.doi.org/10.1145/980175.980182.
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Shultz, Susan. "Cocoa." Journal of Agricultural & Food Information 7, no. 2-3 (August 8, 2006): 17–31. http://dx.doi.org/10.1300/j108v07n02_03.
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Abbott, John, Anna Bigatti, Massimo Caboara, and Lorenzo Robbiano. "CoCoA." ACM Communications in Computer Algebra 41, no. 3 (September 2007): 111–12. http://dx.doi.org/10.1145/1358190.1358204.
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Alhaqqi, Muhammad Sabranjamil. "Market Potential Assessment of Global Cocoa Product and Cocoa Preparation." Journal of Advanced Research in Dynamical and Control Systems 12, no. 1 (January 30, 2020): 352–58. http://dx.doi.org/10.5373/jardcs/v12i1/20201914.
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Hanafi, Ridwan Umar, and Netti Tinaprilla. "DAYA SAING KOMODITAS KAKAO INDONESIA DI PERDAGANGAN INTERNASIONAL." Forum Agribisnis 7, no. 1 (March 1, 2017): 1–20. http://dx.doi.org/10.29244/fagb.7.1.1-20.
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Indonesia should focus on cocoa products that have the highest competitiveness in order to compete with other competitors in cocoa international trade. This research aimed to analyze Indonesia’s cocoa and cocoa preparations competitiveness. Data used in this research were secondary data. Research began with analyzed cocoa and cocoa preparations market structure. The result showed that the market structure of cocoa paste, cocoa butter and cocoa powder (unsweetened) classified as an oligopoly, in the other hand cocoa beans classified as monopoly. RCA (Revealed Comparative Advantage) method showed that Indonesia had comparative advantages on cocoa beans, cocoa paste and cocoa butter (RCA>1). TSI (Trade Specialization Index) method showed that Indonesia had a tendency as a net exporter of cocoa beans, cocoa paste and cocoa butter. EPD (Export Products Dynamic) method showed that Indonesia had a high competitive advantages on cocoa beans, cocoa paste, cocoa butter and cocoa powder (unsweetened).
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Zakiah, Safrida, and N. Frastica. "Performance of cocoa beans production modelling in Indonesia." IOP Conference Series: Earth and Environmental Science 951, no. 1 (January 1, 2022): 012007. http://dx.doi.org/10.1088/1755-1315/951/1/012007.
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Abstract Cocoa beans production Indonesia has decline in recent years but demand for cocoa beans relatively increase. This research aims to analyse the modelling of cocoa beans production in Indonesia. This research used secondary data from 2005-2018, with simultaneous equation models. The results of this research indicate that the production of cocoa beans has a positive relationship with land area, international price of cocoa beans and lag of cocoa beans production, while the price of domestic cocoa beans has a negative relationship with cocoa beans production. Domestic demand for cocoa beans has a positive relationship with domestic price of cocoa beans and the cocoa processing industry. Domestic price of cocoa beans has a positive relationship with domestic demand for cocoa beans, international price of cocoa beans and lag domestic price of cocoa beans, while cocoa beans production has a negative relationship with domestic cocoa bean prices.
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Meidrieswida, Adrine Gladia. "EFFECT OF NUMBER OF COCOA PRODUCTION, WORLD COCOA PRICE, EXCHANGE RATE, AND COCOA EXPORT PRICES ON COCOA EXPORTS IN INDONESIA." Jurnal Dinamika Ekonomi Pembangunan 1, no. 2 (July 28, 2018): 82–89. http://dx.doi.org/10.33005/jdep.v1i2.73.
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This study aims to analyze the development of cocoa commodity exports in Indonesia. This study uses time series data from 2002 to 2016 and processed using SPSS. The independent variables in this study are the Total Cocoa Production, World Cocoa Prices, Exchange Rates, and Cocoa Export Prices with the dependent variable namely Indonesian Cocoa Exports. Simultaneous test results show that Cocoa Production Amount, World Cocoa Prices, Exchange Rates, and Cocoa Export Prices simultaneously have a significant effect on Cocoa Exports in Indonesia. While the partial test results indicate that the variable Cocoa Production Amount, World Cocoa Prices, Exchange Rates, and Cocoa Export Prices are partially not significantly influence the Cocoa Export in Indonesia
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Venter, M. J., N. Schouten, R. Hink, N. J. M. Kuipers, and A. B. de Haan. "Expression of cocoa butter from cocoa nibs." Separation and Purification Technology 55, no. 2 (June 15, 2007): 256–64. http://dx.doi.org/10.1016/j.seppur.2006.12.003.
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Abo-Bakr, Taiseer M., and Laila A. Shekib. "Studies on cocoa beans (Theobroma cocoa L.)." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 184, no. 4 (April 1987): 271–73. http://dx.doi.org/10.1007/bf01027661.
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Palmieri, Paige A., and Richard W. Hartel. "Crystallization of Cocoa Butter in Cocoa Powder." Journal of the American Oil Chemists' Society 96, no. 8 (June 17, 2019): 911–26. http://dx.doi.org/10.1002/aocs.12247.
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Tambunan, Syariani, Nico Syahputra Sebayang, and Desi Sri Pasca Sari. "Fermented Cocoa Beans (Theobroma cacao L) in Southeast Aceh District." Altifani Journal: International Journal of Community Engagement 2, no. 1 (December 6, 2021): 13. http://dx.doi.org/10.32502/altifani.v2i1.3795.
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One of the productions of the agricultural industry that has a fairly high foreign exchange value for our country is cocoa, but our cocoa production is still of low quality. To get good quality cocoa, good processing must be done. Fermentation of cocoa beans is one way to improve the quality of cocoa so that it can be sold in national and international markets. The purpose of this activity is to help cocoa farmers, especially in Southeast Aceh district, in improving the quality of cocoa production, so that the cocoa products of Southeast Aceh farmers can compete in trade both locally and abroad. The implementation of this activity is carried out through training to improve the quality of cocoa. There are several activities, namely: Sorting Cocoa, peeling cocoa pods, fermenting cocoa pods for 5 days and the last step is drying until the moisture content of cocoa pods reaches 7%. The result of this activity is to increase the knowledge of cocoa farmers in Southeast Aceh Regency in order to improve the quality of cocoa beans, so that cocoa sales can be accepted and compete in the market.
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Lintang, Khesita Lail, and Mahrus Lutfi Adi Kurniawan. "Vector Autoregressive (VAR) Analysis of Cocoa Export in Indonesia." Journal of Economics Research and Social Sciences 7, no. 2 (August 21, 2023): 192–205. http://dx.doi.org/10.18196/jerss.v7i2.17083.
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This study aimed to determine the value of cocoa exports in Indonesia to shocks from cocoa production, international cocoa prices, rupiah exchange rate, Gross Domestic Product (GDP), and Foreign Direct Investment (FDI). The data used is time series data from 1989-2020. The analysis used is Vector Autoregressive (VAR). Based on the results of the Impulse Response Function (IRF) test cocoa exports responded positively to a shock of the cocoa amount it means that an increase in the amount of cocoa production will impact increasing cocoa exports in Indonesia. The value of cocoa exports responded negatively to shocks international cocoa prices. The value of cocoa exports responded negatively to the exchange rate and positif response to the GDP shock. Based on the Variance Decomposition results, international cocoa prices contributed 16.70%, the rupiah exchange rate contributed 26.62%, GDP contributed 9.94%, and FDI contributed 1.33% to changes in cocoa exports. The amount of cocoa production is the variable that contributes the most from other variables to changes in cocoa exports, which is 43.97%. The implication of the study suggest that increasing productivity of cocoa can increase the cocoa exports and would bring more contribution to the GDP from agricultural sector.
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David P. Tokpah. "Analysis on household benefits of cocoa rehabilitation and regression in Liberia Cocoa Belt." World Journal of Advanced Research and Reviews 13, no. 3 (March 30, 2022): 231–41. http://dx.doi.org/10.30574/wjarr.2022.13.3.0221.
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The status of smallholder cocoa farms in Liberia's cocoa belt is investigated in the present study (Bong, Lofa, and Nimba Counties). Furthermore, the first part of the study focused on a household survey among cocoa farmers, with the results published in a separate report in 2016, and the second part of the study focused on road rehabilitation, cocoa marketing, and the state of cocoa farms. Farmers reported that the quality of their cocoa farms had improved slightly. Farm management practices remain at a basic level, resulting in low productivity (e.g., everyday input use and the predominance of local cocoa varieties). On cocoa farms, pests and diseases such as rodents and black pod disease are common. In terms of cocoa production and income, there are significant regional differences, with Lofa farmers producing and earning the least compared to other cocoa farmers in Bong and Nimba Counties. Cocoa farm rehabilitation appears to be more closely linked to cocoa income than cocoa production. The effects of cocoa rehabilitation that can be seen are still inconclusive. Cocoa production and revenue have increased since the baseline study, and this is true for both participants and non-participants in cocoa rehabilitation projects. The value of a household's goods and assets has no strong relationship with cocoa rehabilitation or cocoa revenues. These outcomes at the household level are strongly linked to household characteristics (gender and head of household, household size, and permanent illness within the household). According to a study on household food security and cocoa income, cocoa rehabilitation could indirectly contribute to food security. Secondary and primary roads in Lofa County, Guatemala, are being repaired, which helps people have enough food to eat. The findings show that cocoa farm conditions need to be improved; cocoa practices are still at a basic level, so more investment is needed to make significant changes in Liberia's cocoa sector. It is not so much a question of whether or not farmers are interested in cocoa rehabilitation, but rather whether or not they are aware of and eligible for assistance.
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Andrzejuk, Adam. "The Analysis of Production and Trade Patterns in Cocoa Market Worldwide and in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 14, no. 4 (December 31, 2014): 5–14. http://dx.doi.org/10.22630/prs.2014.14.4.65.
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Cocoa belongs to the group of one of the most valuable commodities in the world. Most production of cocoa beans takes place in the African countries in the Equatorial “Cocoa Belt”. However, most processing of raw products is made in Western European countries. Poland is a substantial producer of confectionery chocolate products, therefore the country imports cocoa butter and cocoa paste, which gives it 8th and 6th place in the world in terms of quantity imported. This paper presents an analysis of the world’s major cocoa trading countries in four basic physical forms: cocoa beans, cocoa butter, cocoa paste and cocoa powder.
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Abukari, Alhassan, and Tan Cunfeng. "The Export Competitiveness of Ghana’s Cocoa Industry in West Africa." Journal of Agricultural Science 13, no. 3 (February 15, 2021): 80. http://dx.doi.org/10.5539/jas.v13n3p80.
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Ghana in the year 1911 became the world’s largest exporter of cocoa. However, cocoa export in Ghana nearly came to standstill in the 1970s as a result of the outbreak of swollen shoot disease of cocoa. Ghana since then has not been able to rejuvenate its cocoa export as expected. The years 1999 to 2018 have witnessed a downward trend in the export of cocoa in Ghana. This raises questions of whether the phrase “Ghana is cocoa, and cocoa is Ghana” is still valid. The study attempts to analyze the competitiveness of Ghana’s cocoa sector vis-à-vis its neighbors. In doing so, the authors calculate the Revealed Comparative Advantage (RCA) and Revealed Symmetric Comparative Advantage (RSCA) for Ghana to compare with other West African exporters of cocoa and assess the determinants of Ghana’s cocoa exports. The authors adopt a regression framework to explore the determinants of cocoa exports. The results revealed that Ghana is highly competitive in the export of cocoa beans. The study attributed this advantage to the quality of the cocoa beans Ghana exports. The results further showed that Ghana’s cocoa production volumes and the World consumer price of cocoa beans were the major determinants of the volume of cocoa beans exported in Ghana. The study concluded that although Ghana enjoys a comparative advantage in the export of cocoa beans, Ghana’s cocoa production volumes fluctuate thus affecting the volume of cocoa exported. Ghana, therefore, needs to invest in new hybrid climate-smart cocoa cultivation to boost production and export.
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Faila Sophia Hartatri, Diany, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, and Hendy Firmanto. "Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 166–76. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482.
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Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required. Cocoa is one of the important commodities that significantly contributeto Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income. However, the low quality of dried cocoa beansproduced by Indonesian smallholder cocoa farmers has led the low farm-gate price. Therefore, efforts for increasing the cocoa income are required. Hilirisasi(down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required.
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Ambarawati, I. Gusti Agung Ayu, and Ni Puspa Ayu Esterina. "Cocoa Producers’ Decision on Fermenting Beans in Jembrana Regency, Bali Province, Indonesia." Advances in Social Sciences Research Journal 11, no. 2 (March 1, 2024): 543–49. http://dx.doi.org/10.14738/assrj.112.16560.
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Cocoa bean has an important role in the agricultural economy of Indonesia for its foreign earnings. Demand for high quality of cocoa beans is increasing fast due to the expansion of global cocoa and chocolate market. Bali Province also plays an important role in Indonesia’s cocoa production and export where the main cocoa plantation lies in Jembrana Regency cultivated by small-scale farmers. Chocolate industry requests for high quality cocoa beans from fermented cocoa for high prices, however farmers are still reluctant to do fermentation. This study aims at analyzing probability of farmer’s decision to ferment cocoa beans at Jembrana Regency, Bali Province, Indonesia. Logit regression was utilized where the dependent variable is in binary, which is the change in probability of a cocoa producer choosing to ferment their cocoa beans, given the independent variables included farm size, production and other occupation of farmers. The result from the average marginal effect shows that only production variable is significant to increase the probability of the cocoa farmers to ferment their cocoa beans. Result from the analysis indicates that on average for one kilogram increase in cocoa production per month, the probability of observing increases fermentation by approximately 0.26 percentage point. In other words, higher production volume increases the probability of the cocoa producers to ferment their cocoa beans. It is suggested to multi stakehonders in cocoa industry to further improve production through the implementation of good agricultural practices (GAP) and extending training for cocoa farmers.
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Muhardi, Abdul Rahim, Effendy, Made Antara, Rustam Abdul Rauf, Arifuddin Lamusa, Christoporus, Hadayani, Dian Safitri, and Jangkung Handoyo Mulyo. "Sustainability of cocoa production in Indonesia." June 2020, no. 14(6):2020 (June 20, 2020): 997–1003. http://dx.doi.org/10.21475/ajcs.20.14.06.p2510.
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The objective of this study was to present empirical evidence about the sustainability of cocoa farming in Indonesia and how decisions are made in producing cocoa beans. This study used a survey method involving a questionnaire for collecting data. The results showed that the sustainability of cocoa farming was determined by weak sustainable ecological factors (46.07%), moderately sustainable socioeconomic factors (54.43%), moderately sustainable technological factors (55.95%), moderately sustainable factors that help farmers in cocoa farming (59.60%), and weak sustainable factors in cocoa farming families' futures (47.52%). To increase the sustainability of cocoa farming, the current study found that farmer education, cocoa crop rejuvenation, cocoa pest and disease control, cleanliness and quality of cocoa beans, cocoa productivity, institutions, extension, technology, credit availability, and stability of cocoa bean prices are the most important factors to be improved.
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Martiningsih, Ni Gst Ag Gde Eka, I. Made Suryana, Cok Javandira, and Yohanes Leu. "PRESERVING BIODIVERSITY AND AGROECOSYSTEM OF COCOA CROPS." International Journal of Research -GRANTHAALAYAH 8, no. 1 (June 3, 2020): 48–52. http://dx.doi.org/10.29121/granthaalayah.v8.i1.2020.246.
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Agroecosystem in cocoa plant was once of the important thing that have to manage intend to make the cacao plantation sustain. Cocoa was the mascot of industrial plant trade in Bali Province including in Tabanan Regency. Cocoa cultivation is almost done by most plantation farmers in Bali. The Bali Government, through the Tabanan Food and Agriculture Office, strongly supports the spread of cocoa cultivation. In 2010, a free seedling assistance policy for farmers was issued in order to obtain uniformity of growth and yield of cocoa plants. The types of cocoa cultivated by farmers vary, so that since 2015 there have been stunting and of cocoa pod rot (CPB). Several studies on cocoa have been carried out, but they have not been able to provide solutions to disease attacks, especially cocoa pod rot. In this regard, this study was conducted to provide solutions in terms of cocoa crop management in order to know how to reduce the percentage of damage to cocoa plants and determine the strategies to manage the Cocoa plant in field. This research shows that the best strategy to reduce the pod rot in cocoa plant is pruning the branch of cocoa. The pruning activity is useful to make the area of cocoa plant well maintained and clean.
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Hariyati, Y., W. E. Saputri, and A. U. Hasanah. "Farmers’ contributions in the establishment of value-added from holistic cocoa processing: A case study in Trenggalek Regency, East Java." IOP Conference Series: Earth and Environmental Science 974, no. 1 (January 1, 2022): 012128. http://dx.doi.org/10.1088/1755-1315/974/1/012128.
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Abstract One of the efforts that can be taken to increase the competitiveness of smallholder cocoa plantations is to increase the value of the product through processing from upstream to downstream. The study aimed to analyze the value-added at various stages of processing cocoa beans and identify the contribution of farmers in creating value-added in the processing flow of the people’s cocoa beans from upstream to downstream in Karangan District, Trenggalek Regency. The study was conducted in Karangan District that has facilities to perform cocoa processing from upstream to downstream. Hayami method was used to value-added from various stages of smallholder cocoa bean processing and descriptive analysis was used to analyze the contribution of farmers in processing activities. The results showed that the percentages of value-added from the processing of cocoa pods into wet cocoa beans were 0.99%, cocoa pods into non-fermented dry cocoa beans was 2.27%, cocoa-pods into fermented dry cocoa beans was 4.82%, fermented dried cocoa beans into pure cocoa powder was 20.06%, and processing pure cocoa powder into instant drinks was 71.86%. The study means that the value-added value and profits obtained by farmers for their contribution to cocoa processing are still relatively low.
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Trisanti Saragih, Maria, Harianto Harianto, and Heny Kuswanti. "Pengaruh Penerapan Bea Keluar Biji Kakao Terhadap Daya Saing Serta Ekspor Produk Kakao Indonesia ke Negara Tujuan Utama." Forum Agribisnis 11, no. 2 (September 23, 2021): 133–52. http://dx.doi.org/10.29244/fagb.11.2.133-152.
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The development of Indonesia's cocoa beans before the export duty policy shows that almost 90 per cent of cocoa beans exports were exported from total production, therefore makes Indonesia as known as one of the biggest cocoa beans exporters in the world. Cocoa exports to destination countries cause the domestic stock of raw materials for cocoa beans Domestic stock has decreased. Afterwards, the Indonesian government implemented a cocoa bean export duty policy. This research aimed to analyze the effect of export duties policy for the competitiveness and exports of Indonesian cocoa products to export destination countries. Revealed Comparative Advantage (RCA) method is used to measure competitiveness, while Fully Modified Ordinary Least Square (FMOLS) is used to analyze the long-term effect of export duties on cocoa beans on competitiveness and exports of cocoa products. Based on the analysis result, all cocoa products have competitiveness, Indonesian cocoa butter has the highest competitiveness in export destination countries. Export duties policy has a long-term effect on competitiveness and exports of cocoa paste and powder, but have no long-term effect on competitiveness and exports of cocoa butter. Therefore, the overall increase in competitiveness and export of cocoa products is due to the implementation of the cocoa bean export duty policy.
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Suryana, Anggita Tresliyana, Rizka Amalia Nugrahapsari, and Abdul Muis Hasibuan. "TINJAUAN KRITIS TERHADAP KEBIJAKAN HILIRISASI KAKAO DI INDONESIA." Forum penelitian Agro Ekonomi 40, no. 1 (October 28, 2022): 13. http://dx.doi.org/10.21082/fae.v40n1.2022.13-24.
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<p>The Indonesian government has implemented a policy of exporting cocoa beans through the Minister of Finance Regulation No. 67/PMK.011/2010 to stimulate the growth of the processing industry. This article examines the policy's effectiveness and impact on the cocoa industry. This study uses a literature review method from various secondary data sources. The results revealed that the implementation of the export duty policy had achieved its goal of developing the national cocoa industry and increasing exports. The policy impacts are the decline in cocoa bean exports, the growing cocoa processing industry, and the increase in processed cocoa exports. This policy raises side effects such as insufficient volume and quality of cocoa beans. The disconnect between upstream and downstream subsystems in cocoa agribusiness hinders the development of the national cocoa commodity. The government needs to carry out a few things to thrive cocoa industry. The government should implement a synergic and comprehensive policy alignment on the Indonesia cocoa agribusiness system, review the export duty rate policy to a flat 15%, improve productivity and increase cocoa beans production to compensate for the increased capacity of the cocoa processing industry. The government must also revitalize the national cocoa development movement by increasing cocoa competitiveness.</p>
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Augustin, Nabilla Pratya, Edy Prasetyo, and Siswanto Imam Santoso. "ANALYSIS OF COMPETITIVENESS AND EXPORT TRENDS OF INDONESIAN COCOA TO THE FIVE DESTINATION COUNTRIES FOR 2010-2019." Agricultural Social Economic Journal 21, no. 3 (July 31, 2021): 215–22. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.6.
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This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years. The data source used is secondary data in the form of export value and volume from 2010-2019 which is sourced from uncomtrade. Data analysis methods used are RCA, EPD, and linear trend analysis. The results showed that the comparative analysis of the RCA method for the commodities of Indonesian cocoa beans, cocoa butter, cocoa paste, cocoa powder in 2010-2019 has an RCA > 1 which means that it is competitive and has a comparative advantage in destination countries. Based on a competitive analysis using the EPD method, the commodity of Indonesian cocoa beans, cocoa butter, cocoa paste, and cocoa powder in 2010-2019 have EPD retreat and falling star values. Based on linear trend analysis, the export value of Indonesian cocoa beans in 2020-2024 is predicted to continue to decline, cocoa butter and cocoa powder in 2020-2024 is predicted to continue to increase, and cocoa paste in 2020-2024 is predicted to increase and later decrease.
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Ginting, Nelva, Anita Rizky Lubis, and M. Lutfi Rangga. "Daya Saing Cocoa Butter Sumatera Utara Ke Pasar Malaysia." Journal of Agribusiness and Community Empowerment (JACE) 6, no. 1 (March 29, 2023): 10–17. http://dx.doi.org/10.32530/jace.v6i1.623.
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Potensi peningkatan daya saing Sumatera Utara dapat dilakukan melalui ekspor cocoa butter (mentega kakao) ke Malaysia, dimana ekspor cocoa butter terbesar Sumatera Utara adalah ke Malaysia. Potensi tersebut dapat memberikan nilai tambah bagi industri pengolahan kakao Sumatera Utara. Penelitian ini bertujuan untuk menganalisis daya saing cocoa butter Sumatera Utara di Malaysia. Kajian kuantitatif menggunakan data sekunder berupa data volume ekspor BPS dan harga ekspor. Metode penelitian yang digunakan untuk menganalisis faktor-faktor yang mempengaruhi daya saing cocoa butter asal Sumatera Utara di pasar Malaysia adalah regresi linier berganda. Hasil penelitian menunjukkan bahwa faktor volume ekspor cocoa butter Ghana, harga ekspor cocoa butter Sumatera Utara, harga ekspor cocoa butter Ghana, harga ekspor cocoa butter Pantai Gading. Kebijakan kepabeanan ekspor biji kakao memiliki pengaruh positif, dimana faktor tersebut meningkatkan daya saing cocoa butter asal Sumatera Utara di pasar Malaysia, ekspor cocoa butter asal Pantai Gading, harga dalam negeri cocoa butter. Nilai tukar rupiah Indonesia terhadap ringgit Malaysia memiliki pengaruh negatif terhadap daya saing cocoa butter, sehingga dapat melemahkan daya saing cocoa butter Sumatera Utara di pasar Malaysia.
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Vītola, Vineta, and Inga Ciproviča. "The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products." Rural Sustainability Research 35, no. 330 (June 1, 2016): 19–23. http://dx.doi.org/10.1515/plua-2016-0003.
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Abstract The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa beans kernels were tested making trials as milk chocolate prototype. The composition of confectionery ingredients affects quality of products; therefore it is very important to evaluate quality of raw materials in confectionery industry, as they are purchased practically in all regions of the world. Mercury, arsenic, lead, cadmium concentration was determined in whole cocoa beans as their presence in foods have toxic effect on human beings and their concentration are strictly limited as maximum residue limits for processing. Cocoa shells can be used as additive to confectionery products recipes therefore the object of the study was cocoa beans and cocoa shells. Analyzing cocoa beans quality indices there was established that lead, cadmium, aluminium and zinc concentrations vary in cocoa beans significantly. Differences in lead concentration in cocoa beans from Ghana, Cameroon and Ecuador were significant (p < 0.05) compared with concentration of lead in cocoa beans from Nigeria (p > 0.05). Cadmium concentration in cocoa beans from Cameroon was significantly different comparing with cocoa beans from Nigeria, Ecuador and Ghana (p > 0.05). Differences in aluminium concentration in cocoa beans kernels were significant (p < 0.05) in all analyzed samples. Concentration of zinc was higher in shells of cocoa beans, especially in shells of cocoa beans from Ecuador (p < 0.05). The presence of cocoa products in milk chocolate prototypes inhibited the speed of lipid peroxidation. The different trace and heavy metals concentrations in cocoa beans should be taken into account choosing ingredients and components for confectionary products production particularly those with high content of cocoa (chocolates, sweets, cocoa fillings, cocoa creams and others) with the aim to prevent oxidation process during shelf-life of products.
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Agung Prasetyo and Mahananto. "PENGARUH VOLATILITAS HARGA COCOA DUNIA TERHADAP EKSPOR COCOA INDONESIA." JURNAL ILMIAH AGRINECA 20, no. 1 (January 31, 2020): 7–15. http://dx.doi.org/10.36728/afp.v20i1.993.
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Cocoa was one of the commodities, which are crucial to the economy of Indonesia. Cocoaserve as a source of income, driving the development of the region, a provider of employment and agro-industry and foreign exchange earnings, The purpose of this study to analyze the influence of the world cocoa price volatility against Indonesian cocoa exports. This study used ordinary least squares (OLS) to analyze the data. The time interval used was 2013-2017 with monthly data. The results showed that independent variables such as world cocoa prices, consumption and world stocks of cocoa have a significant effect on the Indonesian cocoa exports. World cocoa prices were down led to a decline of Indonesian cocoa exports. Besides that, Government policy states the imposition of export duty on exported goods to guarantee the supply of raw materials for cocoa in the country, OLS also indicates that cocoa production, exchange rate, and world cocoa consumption did not affect the export cocoa of Indonesia.
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Priyantono, Eko, and Indri Fariroh. "PENINGKATAN MUTU BIJI KAKAO MENGGUNAKAN TEKNOLOGI FERMENTASI DI DESA MASARI, PARIGI MOUTONG." PAPUMA: Journal of Community Services 2, no. 01 (April 22, 2024): 44–52. http://dx.doi.org/10.19184/papuma.v2i01.835.
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Masari village is one of the cocoa production centers in Parigi Moutong regency, but in recent years cocoa production has decreased. The decline in cocoa production was due to the low selling value of cocoa beans, thereby reducing farmers' income. Farmers uncertain income caused the transition of crop commodities into plantation and food crops. The low selling value of cocoa beans was caused by the low quality of cocoa beans. One of the factors that caused the low quality of beans was post-harvest management, which is the cocoa bean fermentation process that is rarely done by the farmers. This community service program aims to provide knowledge about the correct bean fermentation method so they can improve the quality of cocoa beans. Service activities are carried out using counseling and training methods followed by demonstrations on how to ferment cocoa beans. In general, the counseling activity about the selection of cocoa pods that are ready to be harvested and fermentation procedures went well. The seed demonstration activity was also successful which was indicated by brown cocoa beans and had a fragrant smell. The target community already can carry out a good cocoa bean fermentation process. Cocoa bean fermentation technology can be used to improve the physical and chemical quality of cocoa beans so it can increase the value and sales of cocoa beans. The increase in sales will encourage farmers to develop a cocoa-based farming system.
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Prah, Ishmael, and Peter Dzakah Fanam. "Empirical analysis of the best warehousing practices and its impact on cocoa beans quality." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 3 (January 13, 2020): 230–40. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i3.353.
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The importance of cocoa to the economy of Ghana cannot be overemphasized. For several decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and infrastractural development of Ghana. Ghana is the world premier supplier of high quality cocoa and second largest exporter of the commodity. Maintaining this high quality of cocoa beans is important if Ghana is to maintain this status, and in so doing, continue charging a premium price for its cocoa. In this study, four best practices of cocoa warehousing were identified from literature and the impact they have on the quality of cocoa beans was explored in mach detail using data collected from sixty-six district managers and depot keepers of cocoa warehouses in the Agona East and Agona West districts of the Central region of Ghana. A structural equation model was developed and tested to explore this phenomenon and the findings revealed that the four cocoa warehousing best practices - inventory control, warehouse maintainance, warehouse inspection, and records keeping- were significantly positively associated with the quality of cocoa beans. This suggests that all efforts aimed at improving these aspects of cocoa warehousing would reflect positively on the quality of cocoa beans. The study also revealed important challenges to cocoa warehousing in the sampled cocoa warehouses and depots including low capacity of warehouses, poor lighting, poor ventilation, attack by pest and diseases, mishandling, insufficient equipments and facilities, pilferage and damage of cocoa beans, and lack of training for staff and other workers of cocoa warehousing and storage institutions. These challenges threaten to lower the quality of Ghana's cocoa beans. The study recommends that greater investment should be channelled into cocoa warehousing as doing so would address most of the challenges identified. The study also calls for further research into other cocoa warehousing practices not tackled in this study to determine how they impact on the quality of cocoa bean.
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Setiawan, Risqi Firdaus, Pawana Nur Indah, and Endang Yektiningsih. "Analysis of Cocoa Supply Chain Risk in Kare Village, Madiun District with Method Analytic Network Process." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 2 (June 29, 2020): 15–19. http://dx.doi.org/10.29165/ajarcde.v4i2.43.
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Cocoa is one of the plantation commodities whose role is quite important for the national economy of Indonesia. However, the cocoa industry faces several problems including the various risks involved in the cocoa supply chain. The aim of this study were: 1) Identifying risks in the cocoa supply chain 2) Analyzing the members of the supply chain with the highest risk 3) Evaluating and mitigating cocoa supply chain risks effectively and efficiently. An integrated analytic network process (ANP) and weighted failure mode effect analysis (WFMEA) method will be used to determine and analyze the highest risk in the cocoa supply chain. The results of the priority of the members of the value chain in the cocoa supply chain risk management are SMEs (0.43801), with the risk having the highest priority is production risk (0.29262) as well as alternative strategic priorities namely by increasing income (0.28754). The results of risk control are mainly focused on efforts to increase the income of cocoa farmers by utilizing cocoa processing byproducts such as cocoa bean pulp and cocoa pod husks. The cocoa bean pulp can be processed into nata products and cocoa juice, while the cocoa pod skin can be used as fertilizer.
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Sinaga, Ferby Dial Sugianto, Jhon Sufriadi Purba, and Winfrontstein Naibaho. "Analisis Thermal Terhadap Putaran Fan (Rpm) Pada Mesin Pengering Kakao Kapasitas 2 Kg Menggunakan Panel Surya." Jurnal Teknik Mesin 15, no. 2 (December 30, 2022): 103–8. http://dx.doi.org/10.30630/jtm.15.2.956.
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Cocoa (Theobroma cacao L) is a plant originating from South America. Indonesia has two types of cocoa grown, namely noble cocoa (edel) and bulk cocoa, for better quality cocoa is bulk cocoa. The part of cocoa that is used is the seeds that have been dried and then processed into cocoa powder. Cocoa beans that have been harvested are fermented so that they can be sold by cocoa through testing can be seen using tables and graphs in the development of the test every hour. The heat transfer in this test is conduction and convection. The results of the first test using a variation of 6 heater elements obtained data from 2000gram wet cocoa to 1100gram dry cocoa. This test got the highest temperature of 39.50C for 11 hours. The second test of variations with 6 heater elements and an additional fan got the highest temperature of 41.50C for 10 hours with cocoa after testing 1150gram. The second test found cocoa with the best level of AA because there were 84 dry beans in 100gram, the color was dry brown and the drying time was faster than the traditional method, such as farmers usually requiring 5 to 7 days of drying.
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Bertrand Yakan, Herve, Ehabe Eugene, and Vanisa Yenwo Nonzienwo. "Impact of Personal Characteristics of Farmers on Cocoa Yields: Case of Centre Region, Mbangassina Municipality, Cameroon." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, no. 2 (August 31, 2020): 190–202. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.441.
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Cameroon is the fifth largest cocoa producer in the world with approximately 220,000 tons of cocoa produced annually. Many factors account for thisproductivity, amongst which are ageing farms and personal characteristics of farmers. The study follows a hypothetico-deductive methodology through whicha random sampling technique was adopted and relevant primary data was gathered with the aid of a structured questionnaire administered to 150 cocoa farmers from5 villages; Talba, Biakoa, Goura II, Mbangassina, and Bilomo. Correlation analysis and ordinary least squares regression were used to examine the relationship andeffects between socio-economic variables and cocoa yields. Findings showed a positive correlation between the socio-economic variables and cocoa yields, socioeconomic factors such as experience in cocoa farming, number of farms, source of labour, farm size, income were statistically significant at p = 1%, 5%, and 10%. Personal characteristics such as farm size, farming experience, percentage of income from cocoa farming, source of labour, number of farms per cocoa farmer,and cocoa price had a significant impact on cocoa yields. However, personal characteristics such as age, sex, marital status and household size did not showany significant impact on cocoa yields. Thus, professionalizing cocoa farmers and training of farmers in good cocoa business practices can go a long way toimprove cocoa productivity.
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Pamungkaningtyas, F. H., and R. Leonardi. "Investigation of physical properties, antioxidant activity, and sensory attributes of cocoa drink with the addition of torch ginger flower (Etlingera elatior) and xanthan gum." IOP Conference Series: Earth and Environmental Science 1352, no. 1 (May 1, 2024): 012083. http://dx.doi.org/10.1088/1755-1315/1352/1/012083.
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Abstract Indonesia is one of top cacao beans producer globally. Other than chocolate, cocoa drink is one of the popular cocoa derivates. The cocoa beverage is usually produced by mixing ingredients such as cocoa powder, sugar, creamer, and stabilizer. Cocoa powder is a great source of antioxidant as it contains polyphenolic compounds. However, the bioactive compounds like polyphenols might decrease during the processing of cocoa drinks. This study aimed to investigate the effect of torch ginger or kecombrang (Etlingera elatior) and xanthan gum addition on the physical properties, antioxidant activity, and sensory attributes of cocoa drink. The addition of torch ginger flower powder increased the antioxidant activity of the cocoa drink, but decrease the pH of the cocoa drink and consumers’ acceptance of aroma and taste of the cocoa drink. The addition of xanthan gum at 0.09 g resulted in the increased total solubility and reduced the sedimentation of cocoa drink.
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Supriyanto, G., S. Achadiyah, B. Rahardjo, T. Suparyanto, J. P. Trinugroho, and B. Pardamean. "Modifying the particle density of cocoa powder using puffing method for sustainable consumption and production." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (September 1, 2023): 012081. http://dx.doi.org/10.1088/1755-1315/1241/1/012081.
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Abstract Flavanols contained in cocoa have several benefits for the human body. However, cocoa consumption in Indonesia is still considered low. Improving the production and quality improvements of cocoa could lead to the sustainable consumption and production of cocoa plant. One main drawback of beverage product that contains cocoa powder is that the cocoa powder precipitates easily, which can reduce the taste and health benefits of cocoa powder. Hence, this research aims to develop a method to increase the buoyancy of cocoa powder in beverages. This study used cocoa powder products (Windmolen and van Houten brands). The puffing chamber with pressure control was made from a cylindrical tube. Sensory test of the cocoa powder samples was performed. Furthermore, statistical analysis was performed on the data obtained from the sensory test. Our results showed that the cocoa powder samples undergoing the puffing process with higher pressure and longer time had a lower moisture content. In addition, the statistical analysis showed that the puffing process did not significantly affect the preference for the taste of cocoa powder. Overall, the puffing method decreased the density of cocoa particles, so the particles would be distributed in the liquid evenly.
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Halaliah, Rizqiyatul, Rudi Wibowo, and Agus Supriono. "STRATEGI PENINGKATAN PRODUKSI MUTU BIJI KAKAO MULIA DI PTPN XII KEBUN RENTENG KABUPATEN JEMBER." Berkala Ilmiah Pertanian 2, no. 2 (May 2, 2019): 66. http://dx.doi.org/10.19184/bip.v2i2.16177.
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ABSTRACT There were nine centre areas of cocoa production in 2009-2013. On those years, East Java was one of the centre area where has the positive increasing of cocoa production. State-owned plantation still dominated cocoa plantation in East Java. One of these companies is PTPN XII (lit: Nusantara Plantation XII Co. Ltd) which has developed Java Cocoa (Kakao Mulia). It has the high value of cocoa seed. Renteng plantation is the sub-plantation of PTPN XII. It is in second regional division. Java Cocoa (Kakao Mulia) can be found widely in Renteng specifically in Kedaton Afdeling. This study aimed to know: (1) factor which causing the unsuccessful achieved the target production of Java Cocoa (Kakao Mulia) in Renteng sub-plantation, PTPN XII plantation, Jember Regency. (2) the main factor behind unsuccessful cocoa production target in Renteng Sub plantation, PTPN XII plantation, Jember Regency. (3) formulate an appropriate alternative strategy to improve production capacity of Java Cocoa (Kakao Mulia) in PTPN XII plantation, Jember Regency. The study was held purposively in Renteng Sub-plantation area of PTPN XII. The result showed that : (1) production target of cocoa dry seed’s quality in Kedaton Afdeling (2014 -2015) cannot be achieved successfully because several factors such as : human resources, raw materials, method and environment. (2) the main factor behind this unsuccessfull production target was extremely unpredictable weather. This factor has frequency score equal to six and percentage for 20%. (3) the best alternative and priority strategy in order to increase capacity of cocoa dry seed’s quality in Kedaton Afdeling is through preventive action against unpredictable weather. This strategy was chosen based on weight score for 0.463 and inconsistency ratio for 0.05; Keywords: Java Cocoa (Kakao Mulia), causal diagram, pareto diagram, Analytical Hierarchy Process (AHP) ABSTRAK Terdapat sembilan wilayah sentra produksi kakao di tahun 2009-2013. Provinsi Jawa Timur merupakan salah satu daerah sentra yang memilki pertumbuhan produksi yang bernilai positif jika dibandingkan dengan wilayah sentra yang lain. Salah satu status pengusahaan yang mengembangkan budidaya tanaman kakao dengan produksi dan luas wilayah terbesar di Jawa Timur adalah perkebunan negara. PTPN XII merupakan perkebunan milik negara yang mengembangkan budidaya kakao termasuk jenis kakao yang memiliki nilai jual yang tinggi yaitu kakao mulia. Kebun Renteng merupakan salah satu kebun milik PTPN XII yang terletak di wilayah II. Kakao mulia dibudidayakan di Afdeling Kedaton. Penelitian ini bertujuan untuk: (1) mengetahui faktor-faktor yang menyebabkan tidak tercapainya target produksi mutu kakao mulia di Kebun Renteng PTPN XII Kabupaten Jember; (2) mengetahui faktor utama yang menyebabkan tidak tercapainya target produksi mutu kakao mulia di Kebun Renteng PTPN XII Kabupaten Jember; (3) mengetahui strategi alternatif yang dipandang cocok untuk meningkatkan produksi mutu kakao mulia di PTPN XII Kebun Renteng Kabupaten Jember. Penelitian ini dilakukan secara sengaj di Kebun Renteng PTPN XII. Hasil penelitian menunjukkan bahwa: (1) Faktor yang menyebabkan tidak tercapainya target produksi mutu kakao mulia di Afdeling Kedaton (2014-2015) adalah sumber daya manusia, bahan baku, metode dan lingkungan. (2) Faktor utama tidak tercapainya target produksi mutu kakao mulia di PTPN XII Kebun Renteng adalah perubahan cuaca yang ekstrim. Faktor tersebut mempunyai frekuensi sebesar enam dengan bobot persentase sebesar 20%. (3) Strategi alternatif yang menjadi prioritas utama dalam mencapai tujuan meningkatkan produksi mutu kakao kering di Afdeling Kedaton adalah tindakan pencegahan atau tindakan antisipasi perubahan cuaca yang ekstrim yang mana hasil ini didapat dengan menunjukkan angka bobot sebesar 0,463 dengan nilai incosistency ratio sebesar 0,05 Keywords: Kakao Mulia, Diagram Sebab Akibat, Diagram Pareto, AHP
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Murtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki, and Zita L. Sarungallo. "Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency." Indonesian Journal of Food Technology 2, no. 1 (June 30, 2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
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beverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic.
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Nuraini, Candra, Aldianti Nurwansyah, and Dwi Apriyani. "Daya Saing Ekspor Lemak Kakao Indonesia Di Pasar Internasional." Forum Agribisnis 14, no. 1 (March 22, 2024): 50–58. http://dx.doi.org/10.29244/fagb.14.1.50-58.
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International trade can be defined as trade transaction activities, carried out by citizens of a country and foreign nationals based on mutual agreement. Cocoa is one of the leading commodities struggling for export. Indonesian cocoa exports have changed in composition, cocoa butter contributes the largest export when compared to exports of other Indonesian processed cocoa products. The increasing world cocoa consumption will be an opportunity for Indonesia to increase cocoa butter exports. This study aims to: (1) Analyse the competitiveness of Indonesian cocoa butter exports in the international market based on comparative advantages. (2) Analyse the competitiveness of Indonesian cocoa butter exports in the international market based on competitive advantages. The object of this study focuses on the position and competitiveness of Indonesian cocoa butter exports in the international market by comparing the largest exporting countries on cocoa butter (HS 1804). The analysis methods used in this study were RCA, Product Mapping, and ECI The results of RCA analysis showed that Indonesian cocoa butter exports have comparative advantages and based on Product Mapping analysis, Indonesian cocoa butter exports are in group A, which means they have comparative advantages and export specialization. The results of the ECI analysis showed that cocoa butter exports have a competitive advantage and showed that Indonesia's cocoa butter exports have an upward trend. Indonesia has the opportunity to become a major country in dominating the cocoa butter market in the international market both in terms of comparative and competitive advantages. For this reason, in increasing competitiveness, efforts are needed to improve the quality of cocoa beans so that it will have an impact on the downstream industry, one of which is cocoa butter. There is also a need for further analysis of what factors affect the export of cocoa butter in Indonesia and its competitors.
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Dian Adi A. Elisabeth and Ludivica Endang Setijorini. "KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI." Jurnal Matematika Sains dan Teknologi 10, no. 1 (August 15, 2009): 36–46. http://dx.doi.org/10.33830/jmst.v10i1.570.2009.
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Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.