International Chocolate Day: The Potential of Local Cocoa in Supporting Community-Based Ecotourism at Griya Cokelat Nglanggeran

Chocolate originated in Central America, where the Maya and Aztec civilizations were the first to process cocoa beans into a bitter drink called xocoatl, used in religious rituals. In 1492, Christopher Columbus brought cocoa beans to Europe, but chocolate only gained popularity in the 16th century due to Spanish colonization. It later became a luxurious drink among the nobility, especially in France during the reign of King Louis XIV. Technological innovations in the 18th and 19th centuries enabled the production of solid chocolate by separating cocoa butter from cocoa powder. Countries like Switzerland and Belgium became centers for chocolate processing, while tropical nations such as Ivory Coast and Ghana emerged as major suppliers of cocoa beans.

Chocolate was first introduced to Indonesia in 1560, arriving in Minahasa, North Sulawesi, brought by the Spanish from the Philippines. However, Indonesia only began exporting cocoa during the Dutch colonial period, with approximately 92 tons shipped from the port of Manado to Manila between 1825 and 1838. This export halted due to pest infestations damaging cocoa plants. Recognizing the crop’s potential, the Dutch introduced cocoa cultivation in areas such as Sumatra and Batavia.

Indonesia was once the third-largest cocoa producer in the world, but productivity declined due to pests such as Aerocercops cramerella and Helopeltis sp.. As a result, many cocoa plantations were converted into coffee and rubber plantations. Most of Indonesia’s cocoa production (95%) comes from small-scale farmers. According to BPS in 2023, key production areas include Central Sulawesi (125.92 thousand tons), Southeast Sulawesi (101.74 thousand tons), South Sulawesi (79.78 thousand tons), West Sulawesi (67.15 thousand tons), and Lampung (45.64 thousand tons). FAO reported in 2022 that Indonesia produced a total of 667 thousand tons of cocoa beans, maintaining its position as the third-largest cocoa producer globally. Much of Indonesia’s cocoa is exported to countries like the United States, Malaysia, and Singapore.

In addition to being an important export commodity, chocolate is also known for its health benefits. When consumed in moderation, chocolate can improve mood, enhance concentration, lower blood pressure, and reduce the risk of stroke and heart disease. Its antioxidants combat free radicals and support brain and heart health. These benefits have made chocolate not only a popular sweet treat but also a part of a healthy lifestyle. In Indonesia, several communities have utilized these benefits to develop cocoa-based educational tourism.

One notable example is Nglanggeran Village, located in the hilly region of Gunungkidul, Yogyakarta. Renowned for its breathtaking ancient volcanic landscapes, Nglanggeran is also a pioneer in cocoa-based tourism in Indonesia. Through community initiatives, the village has transformed from a drought-stricken producer of gaplek (dried cassava) into a center of chocolate innovation, focusing on local empowerment and visitor education. Griya Cokelat Nglanggeran is a testament to this transformation, serving as both an educational hub and a chocolate production center managed collectively by local residents.

This initiative began in 2010 with four local residents who processed chocolate traditionally using cocoa from local farms, starting with dodol cokelat (a chewy chocolate sweet) as their first product. Support from various organizations, including the Natural Materials Technology Research Center – Indonesian Institute of Sciences (BPTBA-LIPI) in Yogyakarta, Bank Indonesia, and the Gunungkidul Forestry and Plantation Office, started flowing in 2014. This support came in the form of training and outreach programs on cocoa cultivation and product distribution.

Behind the high-quality chocolate products produced, Nglanggeran Village has a cocoa plantation that serves as the primary source of raw materials. This plantation is managed traditionally by local farmers, combining indigenous knowledge with modern cultivation techniques. Through careful and eco-friendly management, Nglanggeran’s cocoa plantation not only supports the local economy but also serves as an educational venue for visitors interested in learning about sustainable cocoa farming, from tree to ready-to-eat chocolate.

The chocolate production process in Nglanggeran begins with the organic and eco-friendly maintenance of the cocoa plantation. Local farmers routinely care for the cocoa trees, ensuring the pods are harvested at peak ripeness. The pods are manually picked, and their beans are fermented for 5–7 days in wooden boxes lined with banana leaves. After fermentation, the beans are sun-dried until they are ready for further processing.

The dried cocoa beans are then processed at Griya Cokelat Nglanggeran using both traditional tools and simple machinery. The beans are ground into cocoa liquor, which can be separated into cocoa powder and cocoa butter. This cocoa liquor becomes the base ingredient for various chocolate products made in the village. From this base, the community creates diverse products such as chocolate drinks, cocoa powder, chocolate bars, and almond chocolate cookies.

Visitors to Griya Cokelat can participate in educational tours that allow them to explore the cocoa plantation, observe the fermentation and drying processes, and even try making chocolate products themselves. This hands-on experience not only lets tourists enjoy high-quality chocolate but also provides them with a deeper understanding of the entire chocolate production process, from start to finish.

This approach enhances the value of the village’s chocolate products while strengthening the community’s role in preserving the environment and fostering a sustainable, nature-based local economy. Officially inaugurated on December 3, 2016, Griya Cokelat Nglanggeran embodies this spirit.

To date, Griya Cokelat has engaged 23 members, most of whom are women, and produces over 30 types of chocolate-based products, such as cocoa powder, dodol kakao (chewy chocolate sweets), chocolate-filled bakpia pastries, almond chococookies, and chocolate-coated bananas (salut piscok), a popular treat among tourists. These products are sold through local outlets and online platforms. The existence of Griya Cokelat Nglanggeran demonstrates how village-level innovation based on local potential can become a driving force for economic progress while preserving culture and the environment.

References:

 Admin, G. (2018). Griya Cokelat Nglanggeran. Gunung Api Purba. https://www.gunungapipurba.com/posts/detail/griya-cokelat-nglanggeran

Bagaimana Awal Mula Sejarah Perkebunan Kakao di Indonesia? (2023). https://gokomodo.com/blog/bagaimana-awal-mula-sejarah-perkebunan-kakao-di-indonesia

Hermawan, H. (2016). The Impact of Nglanggeran Tourism Village Development on the Local Economy. Jurnal Pariwisata, 3(2), 105–117.

Iqbal, M., Elianda, Y., Nurhadiyanti, N., & Akbar, A. (2021). Community-Based Ecotourism in Indonesia: A Case Study in Nglanggeran Tourism Village. Jurnal Good Governance.

Saras, T. (2023). The Sweet World of Chocolate: History, Benefits, and Its Uses in Daily Life. Tiram Media.

Syaifulloh, M. (2022). Chocolate: A Plant with a Long History in Indonesia. https://www.tempo.co/gaya-hidup/cokelat-tanaman-dengan-sejarah-panjang-di-indonesia-319942