Guidance on Post-Harvest Management, Fermentation Technology, and Sustainable Cocoa Downstreaming to Meet Export Market Standards in Kampung Merasa, Kelay District, Berau Regency
Year: 2026
Type: article
Abstract: Cocoa (Theobroma cacao L.) in Merasa Village, Kelay District, Berau Regency, holds a critical position within East Kalimantan's plantation sector, backed by a total regional cocoa land area of 1,061.10 Ha producing 514,488.00 kg of dry beans annually. However, local farmers face extreme economic vulnerability due to a drastic 45% price collapse in non-fermented beans between January and April 2026 (falling from Rp 55,000/kg to Rp 25,000/kg), while fermented cocoa maintains a substantial price premium reaching Rp 100,000/kg. This Community Service program aims to empower cocoa farmers in Merasa Village through intensive training on Good Agricultural Practices (GAP), standardized wooden box fermentation, moisture content control (7–7.5%), and artisan chocolate processing. Using a Participatory Action Research (PAR) approach, the program successfully increased farmers' knowledge by 85%, standardized physical bean quality for export markets, and established value-added local craft chocolate products. This initiative mitigates market price volatility, captures a 185%–300% price margin, and fortifies Kampung Merasa’s position as a sustainable premium cocoa producer.
Institution: Universitas Muhammadiyah Berau
Language: English
Subfield: Horticulture
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7220160130