Production of fermented cocoa beans

Workers carry out the process of sorting the size of cocoa beans that have been fermented at the Kerta Semaya Samaniya Cocoa Cooperative, Jembrana, Bali, on Wednesday (6/3/2026). The cooperative absorbs cocoa beans from 37 farming groups in the Jembrana region to be processed into fermented cocoa beans with a production capacity of approximately 50 tons per year for export to several countries such as France, the Netherlands, Belgium, and Japan. ANTARA FOTO/Fikri Yusuf/bar

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