ADOPTION OF SMART AGRICULTURE IN COCOA PRIMARY PROCESSING
Authors: Khairul Bariah, S.1*, Jahari, M.2, Tee, Y.K.3, Ayuni, F. F.3 and Husin, S.1
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Smart agriculture, cocoa quality, harvesting, fermentation, drying
Published On: 1/10/2024
Abstract
Currently, the Malaysian cocoa industry is focusing on the production of fine flavour cocoa beans. The production of fine flavour cocoa beans is greatly influenced by various factors including primary processing which consists of several steps namely harvesting, fermentation and drying, to transform fresh cocoa beans into dried cocoa beans. Although smallholders have been trained thoroughly in cocoa primary processing, the quality of cocoa beans produced is still inconsistent. Therefore, this paper explores the potential of adopting smart agriculture in cocoa primary processing to ensure consistent and premium cocoa beans quality. The discussion will highlights the utilization of sensors during harvesting to classify cocoa pods according to their internal health and maturity levels, aiming to mitigate the risk of losses caused by pest and disease damage as well as the presence of under or overripe pod. Finally, the discussion will extend to the use of sensors to monitor parameters like temperature, colour, pH, microbes and moisture levels during processing. This monitoring will allow smallholders to adjust the processing conditions promptly to ensure optimal fermentation and drying which are critical conditions for consistent production of high-quality dried cocoa beans.