On Sunday, 25 August 2024, the UGM Faculty of Agriculture (Faperta UGM) community service team held a small-scale cocoa bean fermentation training session to enhance farmers’ knowledge and skills in producing high-quality cocoa beans. The activity took place at Wondis Chocolate MSME, Banjarharjo Village, Kalibawang District, Kulonprogo Regency.
The training involved 30 participants, including members of the Pawon Gandhis women farmer group (Wondis), local youth, cocoa farmers, undergraduate students from the Faculty of Agriculture UGM, and international students from the AIMS Program.
Participants were introduced to the basic knowledge of cocoa bean fermentation and practiced creating simple fermentation equipment using 4-liter plastic buckets. They also conducted a six-day cocoa bean fermentation trial, stirring the beans every 48 hours to ensure even fermentation.
“With this simple fermentation technique, we hope farmers can produce high-quality cocoa beans that meet market standards and increase the competitiveness of local cocoa products,” said Nur Akbar Arofatullah, S.P., M.Biotech., Ph.D., head of the community service team.
The training is expected to have a long-term impact by increasing farmers’ incomes and improving the welfare of surrounding communities. This initiative demonstrates the Faculty of Agriculture UGM’s commitment to supporting local agricultural potential and empowering communities. The effort also aligns with the SDGs, including SDG 1: No Poverty, SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 4: Quality Education, SDG 8: Decent Work and Economic Growth, and SDG 17: Partnerships for the Goals.
Author: Agrit Kirana Bunda
Editor: Desi Utami
Documentation: Community Service Team