The Study Program in Food Technology at Institut Teknologi Sumatera (ITERA) held a Studium Generale on food on 28 February 2024 with the theme “Potential and Challenges in Downstreaming the Cocoa Industry in Sumatra”. The activity aims to raise important issues regarding cocoa production levels in relation to market demand and how to develop it. The theme was put forward as a response to the problem of low cocoa production in Sumatra compared to its consumption level. In addition, this Studium Generale also discussed how to develop cocoa potential into higher-value products.
Dr. Jabosar Ronggu Hamonangan Panjaitan, S.T.,M.T., Vice Dean of the Faculty of Industrial Technology, in his speech mentioned the importance of utilizing cocoa potential and how products of the nation’s youth can create business opportunities and reduce the gap between the number of graduates and industries that open job vacancies.
The first session of this activity involved Ahmad Suryanto, S.T.P., M.P., a representative of Balai Pelatihan Pertanian Lampung. In that event, he explained how cocoa food can be developed into new innovative products starting from food products to cosmetics. He also urged people to be more aware of the challenges in producing cocoa and how we can see opportunities in the domestic cocoa industry.
Ahmad emphasized the importance of supervision and handling in cocoa production so that the supply does not continue to decline. He also shared information about cocoa products that had successfully been developed and the challenges faced in meeting the needs of cocoa food products. When asked about the decline in cocoa supply in the face of the continuously increasing market demand, he answered that there were many challenges in downstreaming the cocoa industry that could not be ignored. Factors such as limited infrastructure, lack of access to markets, and business climate uncertainty are obstacles that need to be overcome.
The second session involved resource person Muhammad Rizky Ramanda, S.T.P.,M.TP who is a Food Technology Lecturer at Institut Teknologi Sumatera. He conveyed that cocoa innovation is in line with the principles of food technology. This collaboration functions as a catalyst for knowledge exchange, opening the way for breakthroughs in taste, nutrition, and sustainability in the food industry.
This initiative aims to utilize cocoa not only as a preferred taste but also as a versatile and nutritious ingredient in various food applications.
