Indonesian Cocoa Production

The Indonesian cocoa sector has experienced tremendous growth in the past 25 years, driven by rapid expansion of smallholder farmers  participation. Up to now, smallholders contributed 87 % of national  production, versus 8 % from state plantation and only 5 % from large private estates. Some of the smallholder’s cocoa was originally bred in Malaysia and was developed mainly for high yield but not on its flavor. Edel (fine flavored cocoa) cocoa is planted by state or large private plantation.  

The main producing area of cocoa is Sulawesi island and the remaining Indonesian cocoa production takes place in North Sumatra, West Java, and Papua, with some small production areas in Bali, Flores, and other islands. 

Indonesian Cocoa supplies several product of cocoa for domestic market and overseas ;

1. Cocoa Liquor

Chocolate liquor (cocoa liquor) is pure chocolate in its liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate). Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine

2. Cocoa Butter

Cocoa butter, also called obroma oil or the obroma cacao, is a pale-yellow, pure edible vegetable fat extracted form the cacao bean. It is used to make chocolate, biscuits, baked goods,pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and arona

3. Cocoa Powder

Cocoa powder enriches your chocolate flavour produce. It is most suitable for making compound chocolate, embriodering/coating, and bakery. Because of it's minimum finest of 99.75% through 200 mesh sieve, as well as it's less then 1.75% shell content, and cocoa powder could reduce tremendously to your produce preparation and reduce wear and tear to your equipments and machineries.

4. Cocoa Beans

Cocoa bean (also cacao bean, often simply cocoa and cacao; Mayan: kakaw; Nahuatl: cacahuatl. Cocoa is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white.

Contact Us :
sinceh.plantation@gmail.com
+62 81294026013