SOSIALISASI PELATIHAN FERMENTASI KAKAO SEBAGAI UPAYA PENINGKATAN KUALITAS BIJI KAKAO DESA ANTUTAN
Keywords:
Cocoa Fermentation, Agribusiness, Training, Quality Improvement, Antutan VillageAbstract
The training on cocoa fermentation and agribusiness strengthening was conducted as a strategic effort to improve the quality of cocoa beans produced by farmers in Antutan Village, Tanjung Palas Subdistrict, Bulungan Regency. This training aimed to provide both practical and theoretical understanding of proper fermentation processes as well as marketing strategies based on agribusiness principles. The methods included lectures, discussions, hands-on demonstrations of cocoa fermentation, and post-training mentoring. The results showed an increase in participants' knowledge related to cocoa fermentation and the emergence of initiatives to develop farmer groups with an agribusiness approach. This activity is expected to serve as an initial step in enhancing the added value of local cocoa products and strengthening farmers' competitiveness in wider markets
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