Organic cocoa is not a new commodity for people in the Grime Valley area of West Papua. In the Dutch period, these fruit plantations existed. Since 1960, these plant has been known in the community. This plant is not only well-known among the general public, but it is also a valuable product in the community.
There were issues throughout the breeding process, particularly insect disturbances in the Grime Valley, West Papua. Due to insect infestations, indigenous peoples who could previously collect up to 100 kg per week could only yield 1–5 kg.
The decline in revenue has a significant influence on the community’s income and future plans in terms of education and the economy since the children are able to attend school as a result of the farms’ outcomes. This is why the government has given its support to the process of reviving the cultivation of this crop.
The Revitalization Process
This plant is a priority crop since the environment and the community in which it grows are conducive to plant planting and seeding. Each community already has its own plantation. They labor every day and sell the results to make ends meet. As a result, the government is supporting the rebuilding effort.
Since 2018, the Limited Association for the Study and Empowerment of Indigenous Peoples (in Indonesia, it is called PtPPMA) has been trying to figure out what could happen in Imsar village. This is part of protecting the community’s rights to its natural resources.
Imsar was reconstructed. Three programs are being run by Imsar village and PtPPMA: dealing with pests, improving plant quality to make them less vulnerable to pests, and increasing output in the hopes of becoming a good example for other communities.
Every community must have exceptional potential, but how to design a model is a skill that must be learned so that superior potential may be developed.
Besides that, the WWF foundation in Indonesia assisted farmer groups in the Grime Valley region of Jayapura Regency, West Papua, particularly Soaib, Aimbe, and Kalisu, in managing the plant according to ten organic principles.
10 Organic Principles
The method used to process these plants should not be haphazard. Ten rules must be followed to optimize the yield.
- Chemicals and slash-and-burn land clearing are not authorized.
- Only local seeds from group gardens are used.
- Chemical fertilizers are not allowed to be used in the management of soil fertility and plants.
- Chemical pesticides are not permitted for the prevention of pests and illnesses.
- Crop trimming is advised to keep pests and diseases at bay while maintaining yield.
- Fruit is picked using a sharp tool, and the fruit stalks are left on the tree to keep the plant productive.
- Only hand weeding without burning is authorized in the garden.
- When harvesting the fruit, only a blunt object on a clean mat is permitted, not immediately on the ground.
- To avoid contamination, wet seed yields are placed in clean bags.
- To avoid cross-contamination, wet seed yields are not combined with non-organic garden crops.
The Kinds of Cocoa Organic Varieties Cultivated in West Papua
There are three organic cocoa cultivars, namely Criollo, Trinitario, and Forastero. The Criollo varieties have a subtle aroma and great flavor. The Forastero variety, on the other hand, has a bitter taste and a stronger scent. The Trinitario variety is a hybrid of the Criollo and Forastero varieties.
Fine cocoa is produced by the Criollo, Trinitario. It has an oval fruit form, big and spherical seeds, and a dry bean weight of more than 1.2 grams.
The Forastero variety is known as a producer of bulk cocoa. On the contrary, it has the following characteristics: the fruit is usually spherical, the seeds are flat and tiny, and the dried bean weighs around 1 gram on average.
Harvesting, Post-harvesting, Fermenting, and Sorting Processes
- The fruit was picked from a healthy, pest-free tree, and the stem was beginning to dry up. Harvesting is not put off because it is important to maintain the quality of the food, encourage the growth of flowers and fruit, and keep the fruit from rotting, which attracts pests and illnesses.
- The fruit is then sorted once it has been harvested. When a good fruit is shaken, it makes a sound and has enough weight to indicate that it contains thick beans. The seeds are extracted from the fruit once it has been split. To avoid contamination, moist seeds will be harvested separately and put into clean bags.
- Fermentation takes 5–6 days on average. The next phase after fermentation is drying. The seeds are dried in an open container until they are totally dry and have a moisture level of less than 7%. A wooden rake is used to stir the dry the beans.
- The plant clumps should be evaluated, with any loose or contaminated beans being removed. After that, high-quality seeds may be turned into cocoa powder, cocoa oil, or chocolate bars.
That is the organic cocoa knowledge that may be acquired. The-plant growing communities in West Papua must constantly preserve their commodity’s yield. Those Indonesian residents living outside the region who are unable to participate in the planting may make purchases to contribute to the Grime Valley community’s economy.
