Guidance on Post-Harvest Management, Fermentation Technology, and Sustainable Cocoa Downstreaming to Meet Export Market Standards in Kampung Merasa, Kelay District, Berau Regency

Abstract

Cocoa (Theobroma cacao L.) in Merasa Village, Kelay District, Berau Regency, holds a critical position within East Kalimantan's plantation sector, backed by a total regional cocoa land area of 1,061.10 Ha producing 514,488.00 kg of dry beans annually. However, local farmers face extreme economic vulnerability due to a drastic 45% price collapse in non-fermented beans between January and April 2026 (falling from Rp 55,000/kg to Rp 25,000/kg), while fermented cocoa maintains a substantial price premium reaching Rp 100,000/kg. This Community Service program aims to empower cocoa farmers in Merasa Village through intensive training on Good Agricultural Practices (GAP), standardized wooden box fermentation, moisture content control (7–7.5%), and artisan chocolate processing. Using a Participatory Action Research (PAR) approach, the program successfully increased farmers' knowledge by 85%, standardized physical bean quality for export markets, and established value-added local craft chocolate products. This initiative mitigates market price volatility, captures a 185%–300% price margin, and fortifies Kampung Merasa’s position as a sustainable premium cocoa producer.