INDOKAKAO Strengthens Indonesian Cocoa Quality through Sensory Evaluation Training
CIRAD and PSLB INSTIPER bring science, practical skills, and value-chain perspectives together to support premium cocoa and sustainable smallholder livelihoods.
Yogyakarta, 19 October 2026 — Improving the quality and market value of Indonesian cocoa requires more than increasing production. It also demands the ability to identify, assess, and consistently improve the sensory characteristics that distinguish high-quality cocoa. To strengthen these capabilities, the Center for Sustainable Landscape Sciences (PSLB) at Institut Pertanian STIPER (INSTIPER) Yogyakarta is conducting a two-day Cocoa Sensory Evaluation Training: Introduction to Flavour and Quality Control under the INDOKAKAO Programme on 19–20 October 2026.
Supported by the Government of France, INDOKAKAO is jointly implemented by CIRAD, the French agricultural research and international cooperation organisation, and INSTIPER through PSLB. The programme promotes smart cocoa agroforestry for sustainable livelihoods, connecting improved production practices with value-chain development and ecological sustainability.
The training is led by principal trainers Dr. Sophie and Dr. Christian Cilas from CIRAD, with contributions from Amallia Ferhat of PSLB INSTIPER and Hendy Firmanto of the Indonesian Coffee and Cocoa Research Institute (ICCRI) as resource persons. Participants represent a diverse cross-section of the Indonesian cocoa sector, including small and medium-sized cocoa enterprises, cocoa farmer leaders, facilitators working with cocoa-growing communities, academics, and representatives of the Yogyakarta Estate Crops Office.
This diversity is intended to encourage knowledge exchange among research institutions, public-sector agencies, cocoa producers, and businesses, helping bridge the gap between scientific understanding of cocoa quality and its practical application in the field and marketplace.
Sensory evaluation: Building a common language for cocoa quality
Opening the training, Agus Setyarso, Director of PSLB INSTIPER, emphasized that the value of cocoa depends not only on production volume but also on the quality, character, and sensory experience that the product offers to the market.
Sensory evaluation, also known as organoleptic assessment, enables participants to examine cocoa and chocolate through their senses, particularly aroma, flavour, taste, and texture. These assessments help identify desirable characteristics, detect defects, and develop a more consistent understanding of product quality.
A central objective of the training is to equip participants with the knowledge and practical skills needed to describe sensory characteristics systematically. Developing an appropriate sensory vocabulary is particularly important because farmers, processors, chocolate makers, researchers, and buyers need a shared language to communicate product attributes and establish quality expectations.
The training programme combines an introduction to sensory analysis and evaluation methodology with practical exercises. Participants learn to describe sample characteristics, identify olfactory and physical attributes, recognise qualities and defects, and develop initial sensory profiles. Exercises using synthetic aroma references further support the recognition and memorisation of characteristic aromas.
On the second day, participants undertake blind evaluations, identify key sensory and aromatic markers, and compare their findings with the initial profiles developed on the first day. The process concludes with discussions and validation of sensory profiles, reinforcing the importance of systematic observation and consistent assessment.
By combining theoretical foundations with practical exercises, the training aims to strengthen participants' ability to assess cocoa quality and apply sensory evaluation methods in their respective professional and business activities.
Quality begins in the field, not in the tasting room
A key message of the opening session was that cocoa quality cannot be separated from the conditions and practices that shape production throughout the value chain.
Quality begins with healthy cocoa trees, appropriate cultivation practices, and careful harvesting. It continues through fermentation, drying, storage, and processing, with each stage influencing the characteristics of the final product.
Sensory evaluation therefore needs to be connected to the entire cocoa value chain rather than treated as an isolated laboratory or tasting-room activity. Understanding the sensory properties of cocoa can help producers and processors recognise quality differences, investigate potential defects, and identify opportunities for improvement in post-harvest handling and processing.
For smallholder farmers and cocoa enterprises, stronger quality-assessment capabilities can also provide a basis for more informed production decisions, product differentiation, and engagement with buyers seeking particular cocoa characteristics.
However, achieving these benefits requires coordination among actors across the value chain. Knowledge about sensory quality must be translated into practical recommendations that farmers and processors can apply, while market feedback must inform improvements in cultivation, post-harvest management, and product development.
The training consequently places sensory evaluation within a broader effort to strengthen the competitiveness and sustainability of Indonesian cocoa.
Connecting premium cocoa with sustainable livelihoods
The INDOKAKAO Programme seeks to promote smart cocoa agroforestry as a pathway towards more resilient livelihoods and environmentally sustainable production systems. Within this framework, sensory evaluation offers an important link between production and market value. Better understanding of cocoa characteristics can help producers and enterprises identify opportunities to improve quality and respond to market expectations. When supported by effective value-chain relationships, these improvements may create opportunities for smallholders to capture greater value from their production.
At the same time, the programme's agroforestry orientation highlights the need to pursue economic opportunities without losing sight of ecological sustainability. Improving the quality and value of cocoa should go hand in hand with production systems that support environmental resilience and the long-term sustainability of cocoa-growing landscapes.
From training to a culture of quality
The two-day activity represents a step towards building a stronger culture of quality in Indonesian cocoa. Beyond acquiring technical skills, participants are encouraged to exchange observations, compare sensory perceptions, and consider how their learning can be translated into practical improvements within their respective organisations and communities.
The collaboration between CIRAD, PSLB INSTIPER, ICCRI, government representatives, and cocoa-sector stakeholders demonstrates the value of bringing research, training, and field-level experience together to address shared challenges.
Through INDOKAKAO, the partners aim to strengthen the connection between scientific knowledge, local capacities, product innovation, and market opportunities. This approach supports a broader ambition: developing Indonesian cocoa that is not only productive but also recognisable for its quality, competitive in the marketplace, and produced through increasingly sustainable landscapes.
Ultimately, building a premium cocoa sector requires a shared commitment to quality at every stage, from the farm to the final product. By strengthening sensory evaluation capabilities and connecting them with sustainable agroforestry and value-chain development, the INDOKAKAO Programme seeks to help Indonesian cocoa producers and enterprises turn quality improvement into more sustainable livelihood opportunities.
About INDOKAKAO
INDOKAKAO is a programme supported by the Government of France and jointly implemented by CIRAD and INSTIPER through the Center for Sustainable Landscape Sciences. It focuses on strengthening sustainable cocoa development through improved production systems, cocoa value-chain development, and ecological resilience, with particular attention to smart cocoa agroforestry and sustainable smallholder livelihoods.
Media contact:
Center for Sustainable Landscape Sciences (PSLB)
Institut Pertanian STIPER (INSTIPER) Yogyakarta
Website: www.pslb.instiperjogja.ac.id