STRATEGI PENGEMBANGAN AGRIBISNIS KAKAO (STUDI KASUS DI DESA WOLOKISA KECAMATAN MAUPONGGO KABUPATEN NAGEKEO)

This research was conducted in Wolokisa Village, district of Mauponggo, Nagekeo Regency. This research aimed toidentify the strategies applied by farmers in developing cocoa farming,strengthand weakness, opportunities and threats factors indeveloping cocoa farming in Mauponggo district, Nagekeo Regency. Data collection interviews using questionnaires. Analysis of the data used is the SWOT analysis. The results showed that the internal factors influencing the development of the cocoa agribusiness in Wolokisa Village were (1) Availability of land and agro-climate, (2) Number of farmers, (3) Experience of farmers, (4) ) Cocoa quality, (5) Supporting institutions. (6) Farmers' weak management, (7) Simple technology that is still used (8) Poor acceleration (8) Pests and diseases. Although external factors that influence the development of the cocoa agribusiness in Wolokisa Village were: (1) high demand, (2) high prices, (3) clear market goals, (6) fluctuating prices, (7) climate, (8) cocoa producers from other villages. The appropriate strategies for developing cocoa agribusiness in Wolokisa Village are increasing production and better quality to meet demand and obtain high prices and using the experience of farmers and support institutions to reduce competitors.

Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia. These clones were characterized by their physicochemical properties followed by their fermentation process. The behavior of temperature, pH, total acidity, total polyphenols and fermentation index was recorded. Additionally, the physical cutting test was carried out at the end of the process, as well as the sensory evaluation of the cocoa liquor, in order to establish the sensory profile of each material. Results showed that fermentation time for clones ICS 95, ICS 01 was five days t was obtaining a standard cocoa quality for ICS 01. The other three clones ICS 39, TSH 565 and CCN 51 required six days of fermentation but a premium cocoa was obtained. The establishment of fermentation parameters allows improving final cocoa quality, and thus, increasing its commercial value.

Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency

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