Sweet ambitions: Sarawak’s cocoa beans could power Malaysia’s next chocolate boom

Sarawak holds the key to Malaysia's next chocolate boom, with the potential to expand its cocoa cultivation and elevate the country's chocolate production, according to Shari Fuddin Sha'ari, acting director-general of the Malaysian Cocoa Board. By widening the expansion of cocoa plantations in Sarawak and Sabah, the nation can alleviate the reliance on imported dried cocoa beans, currently a significant supply gap.

The Malaysian Cocoa Board's ambitious plan includes transforming dried cocoa beans into higher-value chocolate products, making the industry more attractive to farmers and entrepreneurs interested in processing the beans. The board is pioneering chocolate production using Sarawak cocoa beans through a single-origin approach, leveraging distinct flavor and aroma profiles influenced by location and processing methods.

This approach not only provides entrepreneurs with unique chocolate formulations but also opens opportunities for innovation, marketing, and economic growth.