| dc.description.abstract | The total cocoa planting area has increased sharply in the last decade. However, it was not followed by the sharp increase in production. Small-scale cocoa farmers still have a relative low productivity and quality. Low quality of cocoa beans was mainly due to the non fermented process. As a result, the cocoa beans produced by small-scale farmers were bought at a cheap price. Tabanan District is a cocoa production center in Bali which is dominated by small-scale farmers who have low productivity. Farmers in this area had implemented the fermentation process of cocoa beans in order to increase their income, however, this technology had been left by farmers. The objectives of this study are: (1) to analyze the factors affecting the production of cocoa beans in Bali, and (2) to analyze the production efficiency of cocoa farmers in Bali and (3) to analyze cocoa farm income in Bali who implemented the fermentation technology. A questionnaire survey was conducted to 100 cocoa farmers whereas 60 farmers implemented fermentation technology and 40 farmers did not. Frontier 4.1. was employed in order to estimate the stochastic frontier production. The results showed that labor, pesticides and land area had the positive correlation in increasing cocoa production. In contrast, plant age had the negative correlation. Small-scale cocoa farmers were efficient in general. However, the farmers who implemented the fermentation technology seemed to be less efficient compared to farmers who did not implement the fermentation technology. In terms of farm income, due to higher price of fermented cocoa beans the farmers who implemented fermentation technology were able to earn higher income. | en |
