The Ministry of Industry (Kemenperin) seeks to increase the competitiveness of the cocoa processing industry in the global arena and become a sustainable sector. With its potential, Indonesia has a great opportunity to increase the added value of cocoa commodities through downstream policies. "Along with efforts to spur the development of the domestic cocoa processing industry, the Ministry of Industry is actively promoting the increase in cocoa bean productivity and consumption of processed cocoa products," said the Acting Director General of Agro Industry at the Ministry of Industry, Putu Juli Ardika in Jakarta, Sunday (11/28/2021). The Acting Director General of Agro Industry said that Indonesia is the third largest producer of processed cocoa in the world after the Netherlands and Ivory Coast. This strength is supported by 11 cocoa processing industries with a total installed capacity of 739,000 tons per year. “This potential is supported by the availability of domestic raw materials. According to the International Cocoa Organization (ICCO) 2018/2019, Indonesia's cocoa bean production is 220,000 tons. Indonesia is the sixth largest producer of cocoa beans in the world," he said. In the midst of the impact of the Covid-19 pandemic, the cocoa processing industry in the country was able to make a significant contribution to foreign exchange. This is reflected in the achievement of the national processed cocoa product export value of US$ 1.12 billion, an increase compared to the previous year which reached US$ 1.01 billion. The processed cocoa products are exported, in the form of liquor, butter, powder, and cake. "The main destination countries for Indonesia's processed cocoa exports are to the United States, the Netherlands, India, Germany and China," said Putu.
Indonesian processed cocoa products are considered to be competitive in the global arena because the industry already has international standards. In fact, Indonesian processed cocoa products such as chocolate have a distinctive taste. This is because it has been supported by the use of modern technology so as to create unique and diverse product innovations according to the tastes of today's consumers. "We also encourage the use of innovative, effective and environmentally friendly cocoa industry technology so that the productivity and quality of Indonesian cocoa increases," he added. At present, the packaging design and shape of Indonesian processed cocoa products are also very attractive, so they have a high selling value in the domestic and foreign markets. Putu explained that processed cocoa products are raw materials to produce chocolate-based food and beverage products such as chocolate candy, biscuits, wafers, bread, and ice cream. These products are produced by large-scale processing industries and the small and medium-sized industrial sector (IKM). "Processed cocoa products such as chocolate are very beneficial for health, among others because they are high in antioxidants, thereby reducing the risk of heart attack and stroke, lowering blood pressure, improving brain function, and reducing symptoms of depression," he said.
Partnership Benefits
Putu added that the cocoa processing industry plays an important role in growing new industrial entrepreneurs, such as chocolate IKM. In addition, it improves the welfare of the community, especially cocoa farmers who are partners in cocoa processing companies. "For example, PT Aneka Chocolate Kakao, a native Indonesian company operating in Bandar Lampung," he said during a working visit at PT Aneka Chocolate Kakao, Bandar Lampung some time ago. The company that was founded in 2013 produces fine chocolate products, with a "Farmer to Bar" business process, which has sources of cocoa bean suppliers in Lampung, Bali and Sulawesi. Currently, there are already more than 1,000 farmers collaborating with PT Aneka Chocolate Kakao, and it is targeted to reach 2,000 farmers. The farmer to bar system applied by PT Aneka Chocolate Kakao consists of training, harvesting, fermentation, drying, sorting, roasting, winnowing (separating beans with cocoa shell), grinding/refining, tempering/molding, and wrapping. According to Putu, one way to maintain a sustainable supply of cocoa is to increase production that is sustainable and environmentally friendly. Therefore, there is a need for partnerships between the cocoa processing industry and cocoa farmers. "The partnership between industry and farmers can strengthen the domestic cocoa industry and advance cocoa farmers as well as the Indonesian economy," he said.
Founder and CEO of PT Aneka Chocolate Kakao, Sabrina Mustopo stated that his party is determined to contribute to the strengthening and empowerment of local cocoa farmers, as well as actively paying attention to environmental sustainability. This effort paid off, the company won Silver and Bronze medals for the packaging category, Krakakoa Limited Edition Single Origin Gift set, Tree to Bar, Dark Chocolate and Dark Milk Chocolate Creamy Coffee from the Academy of Chocolate (AOC) in London, England in 2017 and 2018. Previously, PT Aneka Chocolate Kakao's brand was Kakao, which has now evolved into Krakakoa since 2016. Krakakoa's business process covers the upstream to downstream sectors, from agricultural processes to the production of chocolate products. Krakaoa is currently one of the artisan brands that has succeeded in bringing authentic Indonesian chocolate to be known in various parts of the world, such as in Singapore, Korea, Japan, and several countries in Europe. For Indonesia itself, chocolate with this unique packaging can already be found in premium supermarkets in big cities in the country. The packaging of Krakakoa is unique because it uses a batik-patterned design and protected Indonesian animals. "We also adjust the packaging design with a very Indonesian motif. So, through packaging, we are also trying to introduce Indonesian chocolate,” said Sabrina. Talking about products, Krakakoa has various types and flavors of chocolate. The types are distinguished into flavored bars, single origin bars, chocolate bark, gourmet nibs, and blinkies. As for the taste, it consists of chili dark chocolate, sea salt & pepper dark chocolate, cinnamon dark milk chocolate, ginger dark milk chocolate, and creamy coffee milk chocolate.
Sources: https://www.beritasatu.com/ekonomi/860031/kinerja-industri-pengolahan-kakao-kian-manis
