Indonesia Invest Rp1.2 Trillion to become world's No.1 Cacao Producer by 2020

....Ketika berdialog dengan warga, Presiden me– ngatakan bahwa pemerintah telah menganggarkan dana Rp1,2 triliun un- tuk memperbaiki perkebunan kakao Indonesia. Anggaran tersebut dihimpun untuk mendukung target Indonesia menjadi produsen kakao terbesar dunia pada 2020....
Link:  http://www.slideshare.net/IgorRangga/cokelat-10emailv2 

Malaysian Cocoa Board - ICCO - CABI Market Studies (STDF, Hussain, June2014)

KANDUNGAN PEMBENTANGAN

● Senario Pengeluaran Koko Dunia

● Senario Pengeluaran Koko Malaysia

● Perangkaan Industri Koko Malaysia

● Kawasan Penanaman Koko Di Malaysia

● Sejarah Prestasi Varieti Koko Di Malaysia

Link: https://www.scribd.com/doc/239390714/2-Pengeluaran-Koko-Di-Malaysia

 

What's your type.... chocolate?

Chocolate is a delicious commodity enjoyed throughout the world.  However, chocolate tastes and consumption patterns vary from region to region.  For example, chocolate produced for Americans is often made very sweet, contains less cacao and cocoa butter, and many times becomes an impulse buy or guilty pleasure.  Chocolate is also heavily marketed towards children in the United States, and most of the chocolate consumed by Americans is from Big Chocolate companies such as Hershey.  However, in many European countries, chocolate is often more luxurious and rich, is complemented with a variety of fruity and spicy flavors, and is marketed more towards the adult population.  In addition, European chocolate is often more expensive given its target audience and higher cacao content.  It is important to note that each country within Europe makes chocolate slightly different and has its own unique consumption trends, but in general, most European chocolate is made with more sophistication and higher quality ingredients when compared to American chocolate which is often heavily corporatized and mass-produced.  The differences between American and European chocolate are so stark that we can even witness them when comparing the chocolate found in international stores in the United States to the chocolate sold in American grocery stores. 

Link:https://chocolateclass.wordpress.com/tag/production/

Cacao Sabah Planter..... chef?

Koko banyak ditanam di Sabah terutamanya daerah Tawau, hampir 60% koko Malaysia dihasilkan di sana.  Oleh kerana banyaknya koko di Tawau, bandar Tawau juga dikenali sebagai bandar koko.

http://blog.chefamer.com/wp/?p=28

Cacao farm planting material variety, will this combination be a winner!

Planting at least 3 cacao variety, preferably clonal grafted cacao variety is recommended by commercial cacao farming. Presently, considering P&D susceptibility, fine-flavor traits and productivity of each available cacao variety, is this combination good enough to storm the weather of sustainability for the next 20-years of the cacao farm economic life: BR25 + CH2 (USM) + W10 (ACS,Davao)

Malaysian Cacao Clone... recommended variety

Link: http://animhosnan.blogspot.com/2015/01/koko-varieti-di-syorkan.html

Cacao innovations... study to utilize cacao pod husks for fibre-glass production

Link: http://eprints.utem.edu.my/5189/2/A_Mechanical_Study_On_Cocoa_Husk-Glass_Fibre__Polypropylene_(PP)_Hybrid_Composite.pdf

Cacao innovations... study to utilize cacao pod husks for fibre-glass production

University of Southern Mindanao develop new cacao clones CH1 (K1 x K2) and CH2 (BR25 x K2)

Ginto Chocolates of Bohol, Philippines

Ginto Chocolates of Bohol....

Cacao of Davao

Bohol Chocolate Hills.... Chocolate tableya

How to Make IMO (Indigenous Microorganisms) May 22, 2016 BusinessDiary

How to Make IMO (Indigenous Microorganisms (Business Diary)) May22,2016 In natural farming, Indigenous Microorganism (IMO) is becoming popular among farmers. This Indigenous microorganism (IMO) has been successfully tried by government agriculturists, academic researchers, non-profit organizations and farmers alike. They have found that IMO is useful in removing bad odors from animal wastes, hastening composting, and contributing to crops’ general health. Beneficial Indigenous Microorganism (BIM) How to Make Your Own Indigenous Microorganism (IMO): 1. Cook a kilo of rice, preferably organic. After cooling, put the cooked rice in a wooden, earthen or ceramic container. Avoid plastic or aluminum. 2. Cover the mouth of the container completely with cloth or paper, fixed in place with a rubber band, to prevent water or small insects from getting in. 3. Put the covered container, protected from possible rain, under the trees, in a bamboo grove, a forest floor, or wherever a thick mat of leaves has formed. Leave it there for three days. 4. After whitish moldy filaments have formed, transfer the entire contents of the container to a larger glass or earthen jar and add one kilo of brown sugar or molasses, preferably organic. 5. Cover the jar with clean cloth or paper, fixed with a rubber band. Keep the jar in a dark, cool place. Let it ferment for seven days, until it appears muddy. This is your IMO concoction. How to Use Indigenous Microorganism (IMO) Mix two spoonfuls of the concoction with a liter of water. Spray the diluted solution around chicken coops and pig pens to remove unpleasant odors, on your compost pile to hasten decomposition, or on your crops to improve their general health by controlling pests and serving as foliar fertilizer. By making your own Indigenous Microorganisms (IMO), you can free yourself of buying costly harmful chemicals and make a lot of savings while maintaining good bacteria in your area.