Guidelines for Promoting Cocoa Processing, A Case Study of Tha Sala Community Enterprise (Pa Tiang Cocoa Farm) Village No. 9, Sa Kaeo Subdistrict, Tha Sala District, Nakhon Si Thammarat Province

Abstract

This research article aims (1) to study the cocoa bean processing methods, (2) to analyze the issues related to cocoa bean processing, and (3) to study propose strategies to promote cocoa bean processing in the Thasala Community Enterprise area (Pateung's Cocoa Garden), Group 9, Sra Kaeo Sub-district, Thasala District, Nakhon Si Thammarat Province. The study adopts a qualitative research approach. The data collection tools include in-depth interviews with key informants selected purposively, including group leaders, government officials, and local customers, totaling 7 people. The data were analyzed using content analysis method. The study findings revealed that the cocoa bean processing method involves harvesting high-quality cocoa pods every 15 days. When the cocoa beans turn 50% yellow, they are collected to produce high-quality beans suitable for fermentation. The beans are sorted based on size and quality, depending on the variety, and then they are cracked to remove foreign materials and molds. Afterward, the cocoa beans are dried and fermented for 7 days. This process allows the cocoa beans to be used for beverages or other cocoa products such as chocolate and cocoa nibs. Issues related to cocoa bean processing include a lack of knowledge and training, outdated machinery and tools, and limited expertise in utilizing communication technology and online product presentation among local farmers. Strategies to promote cocoa bean processing include utilizing local knowledge and technology to reduce costs and increase product value, exchanging knowledge between cocoa gardens and relevant organizations, and defining roles and responsibilities to enhance efficiency in work and maintain cleanliness and hygiene in the production process.