Learning Modules

Cocoa Cultivation Techniques

Cocoa is one of the plantation crops with high economic value. Chocolate, as the downstream product of cocoa, has a diverse market segment, serving as a food ingredient, beverage, pharmaceutical, and cosmetic. The high economic value of chocolate is also supported by innovations in the industrial world that use chocolate as a raw material.

Chocolate products are the end result of cocoa plants. Chocolate is produced from cocoa beans that go through various processing stages. Good cocoa cultivation practices will influence the production of dry cocoa beans. Optimal cultivation techniques will support the production of cocoa pods containing cocoa beans. These cocoa beans then go through a series of post-harvest processes to create the final product, which is dried cocoa beans ready for industrial processing.

The increasing demand for cocoa products should be met with a balanced supply to effectively stimulate the economy. Good cocoa cultivation techniques are expected to support cocoa production in the future. Guidelines for cocoa cultivation techniques are expected to promote sustainable cocoa production.

Cocoa Cultivation Techniques (4.52MB)
Nindy Sevirasari, Cahyo Adileksana, Ananta Bayu Pratama