Kulonprogo, May 23, 2025 — The Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada (DTPB FTP UGM) continues to demonstrate its commitment to broadening students’ horizons through field activities. This time, Dr. Arifin Dwi Saputro, accompanied by a group of students, escorted Lea Noel, an international exchange student from Université de La Réunion, France, to visit two Micro, Small, and Medium Enterprises (MSMEs) producing bean to bar chocolate in Kulonprogo, Yogyakarta Special Region. The visit was also attended by master’s student Shodiq and undergraduate students Miko, Fernando, and Putri.
The bean to bar concept refers to a fully controlled chocolate production process, starting from raw cocoa beans to finished chocolate products. Bean to bar producers are typically involved directly in the entire production chain, from bean selection, roasting, and refining, to molding and packaging. This model allows producers to maintain quality, create unique flavors, and promote the sustainability of the local cocoa sector.
Bean to bar chocolate offers several advantages, including better quality control, transparency in sourcing raw materials, and distinctive flavor profiles reflecting the origin of the cocoa. Additionally, this model contributes to improving the welfare of local farmers by promoting fairer prices. However, behind these advantages, MSME players in the bean to bar chocolate industry still face challenges such as limited access to technology and the consistency of raw material quality.
During the visit, the group explored Won.dis Chocolate and Taman Kakao, two local cocoa production centers in Kulonprogo. At both locations, students observed the entire cocoa processing chain, from plant cultivation and post-harvest handling to the production of premium chocolate based on the bean to bar concept. They also engaged in direct discussions with MSME owners to better understand field challenges, such as access to high-quality raw materials and the need for technological innovation.
This activity not only introduced the real conditions of the local cocoa industry to international students but also provided valuable field experience for DTPB FTP UGM students. Through this visit, students are expected to gain deeper insights into downstream cocoa sector challenges and generate innovative ideas to support the development of the bean to bar chocolate industry in the future.
The visit also aligns with efforts to support the achievement of the Sustainable Development Goals (SDGs), particularly:
- SDG 1 (No Poverty) and SDG 8 (Decent Work and Economic Growth) through strengthening MSME capacity and empowerment.
- SDG 9 (Industry, Innovation, and Infrastructure) by promoting innovation in high-quality chocolate products from upstream to downstream.
- SDG 12 (Responsible Consumption and Production) through the implementation of sustainable production models in the local chocolate industry.
- SDG 17 (Partnerships for the Goals) by strengthening international cooperation and knowledge exchange among institutions and students from different countries.
