Ministry supporting efforts to increase cocoa processing output

The Industry Ministry will encourage the development of artisanal chocolate. Indonesian artisan chocolate is not inferior in quality (in comparison) to global chocolate producers.

Jakarta (ANTARA) – The Industry Ministry has consistently supported efforts to increase the productivity and competitiveness of the cocoa processing industry.

“In terms of volume, chocolate products exported amounted to 319,431 tons or 85 percent of the total national production with 96 destination countries, including the United States, India, China, Estonia, and Malaysia. As for the chocolate processing industry, Indonesia is Number 3 in the world, after the Netherlands and Ivory Coast,” director general of agro industry at the ministry Putu Juli Ardika informed in a statement received here on Saturday.

Indonesia has vast cocoa processing potential, as it is currently supported by 11 intermediate cocoa processing industries with a capacity of 739,250 tons per year, 900 chocolate processing industries with a capacity of 462,126 tons per year, and 31 artisan chocolate producers with a capacity of 1,242 tons per year.

The export value of intermediate cocoa products, such as cocoa liquor, cocoa butter, cocoa cake, and cocoa powder, exceeded US$1.08 billion in 2021 and contributed significantly to foreign exchange, which, in turn, boosted national economic growth.

According to Ardika, to maintain national cocoa production and improve raw material quality and productivity, his administration has been actively encouraging partnerships between the cocoa processing industry and farmers.

Moreover, the ministry is promoting product downstreaming and added value generation by pursuing product diversification and developing fine flavor cocoa that takes into account geographical indications, for example, through the development of artisan chocolate.

“Currently, artisan chocolate’s market share only makes up for 2 percent of domestic chocolate consumption, which is dominated by industrial and confectionary chocolate. Artisan chocolate can take up a share of up to 10 percent in Indonesia,” he elaborated.

The raw materials for artisan chocolate are well-fermented premium cocoa beans, which cost Rp50 thousand per kg. They are 43 percent higher in value than the cocoa beans purchased by the industry. This is expected to improve cocoa farmers’ welfare and the sustainability of the national cocoa industry.

“The Industry Ministry will encourage the development of artisanal chocolate. Indonesian artisan chocolate is not inferior in quality (in comparison) to global chocolate producers,” Ardika said.

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