In the five year period ending 2008, the country's cacao production grew 3.
Growing demand especially in international markets has boosted the country's cacao production.
In a bid to increase the country's cacao production, the government will revitalize cacao plantations in Indonesia.
In general, the country's cacao plantations have low productivity and has declined 8% from year to year from 1,100 kg per hectare in 2003 to 790 kg per hectare in 2007.
Most of the cacao trees especially in smallholders' plantations have been to old now averaging more than 15 years in age.
Pests attacking cacao fruits and vascular streak dieback (VSD), and disease causing fruits to decay contributed to a decline in productivity.
The first time VSD appeared in the country it attacked 98,000 hectares of cacao plantations in East Kalimantan, South Sulawesi, West Sulawesi, Southeast Sulawesi, Central Sulawesi, Gorontalo, and North Maluku causing a an estimated loss of Rp136.
The main type of cacao grown in the country is lindak with production centers in South Sulawesi, Southeast Sulawesi and Central Sulawesi.
State plantations in East Java and Central Java grow mainly good bred cacao trees.
The government has announced a program to revitalize 200,000 hectares of cacao plantations to expand and improve the productivity of cacao plantations in Indonesia with an investment of Rp13.
The government will use high yield variety of seeds for the program in 2008, the Indonesian Coffee and Cacao Research Center (PPKKI) in Jember succeeded in developing cacao seeds of high yield variety with the technology of Somatic Embryogenesis.
PPKKI grows cacao shoots with the Somatic Embryogenesis technology which could speed up procurement of high yield and quality shoots.
In 2008, PPKKI started producing post acclimatization plantlets of coffee and cacao with the Somatic Embryogenesis technology.
Walking through the cacao grove, it is easy to understand the ties to the land and the passion for cacao that characterized Paria in its heyday.
To process cacao, fifteen days are needed for the proper fermentation of alcohol, tannin, and sugar, on which the flavor and quality depend.