BRIN Develops Local Cocoa Fermentation Technology to Enhance Quality and Export Competitiveness Translation: BRIN Develops Local Cocoa Fermentation Technology to Enhance Quality and Export Competitiveness

Panennews.com - The National Research and Innovation Agency (BRIN) is developing a technology for fermenting cocoa based on local lactic acid bacteria to improve quality, food safety, and the added value of Indonesian cocoa. This innovation is expected to be a solution to the challenge of national cocoa quality which is still dominated by spontaneous fermentation processes, so that the competitiveness of products in the global market can increase. This innovation was presented by BRIN's Chief Research Scientist of the Food Technology and Process Research Center, Prof. Tri Marwati, in a scientific oration titled "Answering the Challenges of Quality and Added Value of Indonesian Cocoa: Innovation of Fermentation Based on Local Lactic Acid Bacteria" at the B.J. Habibie Building, Jakarta, on Thursday (16/07/2026). Read Also: Cocoa Shipments from Timika are Monitored, Quarantine Prevents Spread of Pests Between Regions Tri said that Indonesia is the sixth-largest cocoa producer in the ...