The decision of farmers do fermentation to increase the quality of cocoa beans: A case study in central sulawesi Indonesia

The fermentation of cocoa beans is an important part of cocoa processing. Fermentation of cocoa beans increases the quality and price of the beans and the resultant cocoa. Although the fermentation of cocoa beans can increase the quality and income of cocoa farming, few farmers in Indonesia implement this fermentation process. This research therefore, focuses on the way Indonesian farmers assess whether or not to ferment their cocoa beans. A total of 284 cocoa farmers were sampled in Central Sulawesi Indonesia.