The Engineering of Organization to Increase Added the Value Cocoa Beans in South Konawe Regency
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Agricultural Engineering | Indonesia | Volume 3 Issue 11, November 2014

The Engineering of Organization to Increase Added the Value Cocoa Beans in South Konawe Regency

Endro Sukotjo, Alida Palilati, Djukrana, Salma Saleh, La Hatani

The purpose of this research is to engineering the institutional that can coordinate and to manage the beans from the farmer to the fermentation of cocoa beans, which are expected to increase in, added the value (income) for the farmers. This research was conducted on farmers who are members of the Institute for Community Economics (LEM) Prosperous cocoa in South Konawe. Sampling technique of this research is purposive sampling the number of villages selected four villages, namely: Purema Lush, Teteinea, Horodopi, and Village Main Continent. From four villages, the number of respondents who selected set of 130 cocoa farmers. The data of collection and information take through Fucus Group Discussion (FGD) and in-depth interviews with farmers or cocoa plantation owners, traders and other stakeholders. The method of the data analyze for the analysis of economies of scale organizational development done by used qualitative and economic analysis. The results of this research showed that farmers generally sell non-fermented cocoa beans. The Farmers are not interested in doing the fermentation caused because the price does not different vary much with the price of cocoa beans at crude. The another thing that causes the lack of interest of farmers are small-scale enterprises, the urgent need for money to meet the needs of families, uncertain markets, lack of capital, limited equipment and knowledge of farmers to pass ferment properly. The added value of cocoa beans can be improved through the management of cocoa bean fermentation. To get the added value that, so the fermentation activity it would be more efficient and effective if it is managed as a group in a single container business unit manager of fermentation. Grouping is embodied in the design of a simple organizational structure. The value added is calculated based on the rank of the quality of raw materials in the fermented cocoa beans.

Keywords: Institutional Engineering, Added value, Organizational Structure

Edition: Volume 3 Issue 11, November 2014

Pages: 683 - 694

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How to Cite this Article?

Endro Sukotjo, Alida Palilati, Djukrana, Salma Saleh, La Hatani, "The Engineering of Organization to Increase Added the Value Cocoa Beans in South Konawe Regency", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=OCT14968, Volume 3 Issue 11, November 2014, 683 - 694

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Downloads: 97 | Weekly Hits: ⮙2 | Monthly Hits: ⮙10

Research Paper, Agricultural Engineering, Indonesia, Volume 3 Issue 11, November 2014

Pages: 683 - 694

The Engineering of Organization to Increase Added the Value Cocoa Beans in South Konawe Regency

Endro Sukotjo, Alida Palilati, Djukrana, Salma Saleh, La Hatani

Share this Article



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