Indonesia is composed of 14,000 islands, covering a region
of 5,000 km by 2,000 km.
It has a population of 224 million (in 2007).
More than 90% are Muslims.
The country is a republic.
Indonesia gained its independence in 1945, after 350 years
of Dutch colonisation, preceded by 345 years of Japanese rule.
The first cacao trees to reach South-East Asia were imported
into the Philippines between 1660 and 1670.
They were brought from Acapulco in Mexico, where the Manilla
fleet was based. They we re successfully cultivated in the
Philippines and at the end of the 18th century the cacao tree
was well established.
Approximately 100 years after the tree was first introduced
into South-East Asia, the botanist Rumphius drew up a catalogue
of the flora of the Moluccas, including Minabassa, in the
12 volumes comprising his monumental work, Herbarium Amboinense.
However, his catalogue did not include the cacao tree, which
suggests that in all likelihood it had not yet been introduced
into Indonesia.
The first report mentioning the cacao tree in Indonesia dates
from 1778 in connection with a trophy awarded to the first
person to plant at least 50 cacao trees.
That award was part of a plan intended to promote the production
of cacao trees.
No mention was made of the origin of the trees, but it is
reasonable to believe that they came from the southern Philippines
or Minabassa.
The first region which produced large quantities was Minabassa
(NE Celebes), whose capital was Manado.
This started in 1822. Initially, cacao trees were planted
by Europeans and Chinese planters, followed by local inhabitants.
Towards 1830 annual exports were 50 tonnes.
However, crops were badly affected by Helopeltis and the Cocoa
Pod Borer Moth.
Cocoa cultivation was abandoned in the region of Minabassa.
It came mainly from the Sangir Islands to the north and Gorontalo
(NW Celebes).
Between 1850 and1880 interesting quantities were exported
via Manado from various regions of Indonesia.
It is noteworthy that cocoa cultivation on the Island of Java
was linked to the decline in the production of Arabica coffee
following a disease which affected that production.
But cocoa cultivation was in turn replaced by hevea and Robusta
café.
In the central part of Java, planters gradually replaced the
Criollo with the more resistant Trinitario.
Types of beans
The Java Criollo, also known as red Java produces deep red
pods with white beans.
The DR hybrid (Djaté Roenggo) was imported from Caracas,
Venezuela, in 1888. The pods are a very pale green colour,
almost colourless and become yellow when mature. The beans
turn from white to mauve.
This type of bean was planted fairly indiscriminately between
the red Java trees.
At the beginning of the 20th century a more resistant DR clone
was selected, with white beans, namely the DR1, DR2 and DR38.
They produced up to 1000 kg of dried beans per ha. In the
western part of the Isalnd of Java production was as high
as 2000 tonnes per ha.
They produced a lighter fermented, roasted bean, which was
very popular for lighter milk chocolates.
Moreover, this cocoa was known as "Edelcacao" or
noble cocoa.
In 2007, total cocoa bean production in Indonesia was around 600.000 tons, in following regions (in decreasing order): Sulawesi, Sumatra, Kalimantan, Lampung and Java.
Approximately 400.000 families get some revenue from it.
We visited plantations in 2 regions.
The first was located between Bandung and Jakarta, near Ciajur.
Fermentation tank in a plantation near Ciajur
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The region was fairly dry and the harvest was smaller than
usual: instead of 1000 kg per ha, they obtained ± 700
kg per ha.
Fermentation lasts 2 + 5 days. Therefore 2 days covered without
stirring, then 5 days of continuous cascade fermentation.
They are dried on large racks, covered with plastic in the
evening and when it rains.
This region produces a fruit called "Mengkudu" which
reduces blood pressure, but it has to be eaten when it is
ripe, at which time it has a very strong smell of rotten cheese.
In any event I found it inedible.
 The Mengkudu fruit which reduces blood pressure
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The region was fairly dry and the harvest was smaller than
usual: instead of 1000 kg per ha, they obtained ± 700
kg per ha.
Fermentation lasts 2 + 5 days. Therefore 2 days covered without
stirring, then 5 days of continuous cascade fermentation.
They are dried on large racks, covered with plastic in the
evening and when it rains.
This region produces a fruit called "Mengkudu" which
reduces blood pressure, but it has to be eaten when it is
ripe, at which time it has a very strong smell of rotten cheese.
In any event I found it inedible.
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The 2nd region visited was 2 hours drive from Jember, in
the far eastern part of the Island of Java.
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Plantation near Jember
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Eddy Van Belle of Choco-Story and cocoa pod pickers
We found the DG1, DG2, DG16 and DG38 clones there.
What was very interesting to see was the selective sorting of
beans based on the insides of the beans.
They have a very useful device which makes it possible to cut
50 fresh beans to check the percentage of white beans.
After fermentation, 3 days for beans with a high percentage
of white beans + washing and 4 days of fermentation for the
others and after drying, cutting tests are carried out with
similar device, but in metal.
How many white beans in this cocoa pod?
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The photo shows very clearly the large number of light beans.
Some are darker.
All are well fermented with clearly separated cotyledons which
come off easily.
The beans are carefully fermented, dried and sorted
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This sap is then used after purification in several preparations, above all to make sugar.
This well-muscled worker climbs 47 cacao trees twice a day.
Chocolate made with palm sugar has a special, very fruity
taste.
Collecting the juice of the cacao tree to make sugar
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A flower
Héliopeltis, a mosquito which damages cocoa pods
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The "snake" fruit
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A cattle market with the father and the rest of the family
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