JAKARTA - Nyanyi Bali, a multi-generation group from Bali, Indonesia that works in the fields of education, community-based and culture, announced its collaboration with Valrhona, a French B Corp company. A leader in premium chocolate gastronomy since 1922. This collaboration presents Valrhona Cocoa Forest as a new milestone in the development of sustainable gastronomy. Located in Tabanan, Bali, Valrhona Cocoa Forest is Valrhona's first collaborative learning center in Asia that is developed based on a cocoa plantation.
This one-hectare area is developed to resemble a traditional cocoa garden, with the application of the principles of agroforestry and agro-ecological farming methods. Designed and built from scratch since three years ago, this area uses a regenerative approach, to manage land and water resources more sustainably. This cocoa forest grows more than 10 varieties of cocoa which are combined with various trees and endemic plants of Indonesia, which reflect a strong commitment to the preservation of the environment and the ecosystem of Bali. This initiative has also been recognized as a Slow Food Farm, as an appreciation for efforts to present good, clean, and fair food.
The partnership between Nyanyi Bali and Valrhona brings together global expertise that will contribute to strengthening the entire cocoa and chocolate value chain, through two complementary main approaches.
First, Valrhona will maintain and develop the supply of fermented cocoa beans so that cocoa producers can reach the premium chocolate market. Second, this collaboration also strengthens the Bali gastronomic ecosystem, even Indonesia, through the Nyanyi education program for students, as well as the École Valrhona program dedicated to chefs.
Made Ariani Siswanto, Managing Director of Nyanyi Bali, said, "For us, Nyanyi is not just a piece of land, but a legacy. We are committed to ensuring that each generation inherits the land in a better condition than before. In our vision, this land must reflect the beauty of local culture and heritage. Therefore, we have launched a culinary education program for several years, with the belief that knowledge and respect for nature are the foundation of superior gastronomy. "
"We are proud to work with partners who have a vision in line with and bring valuable expertise to push this initiative to the next stage. This collaboration is forged thanks to a shared commitment to sustainability, education, and creative exploration, while highlighting Indonesian endemic products that have not been recognized locally as they should," added Ariani.
Valrhona's long heritage in chocolate processing and responsible sourcing practices is in line with Nyanyi Bali's mission to develop Nyanyi as a gastronomic tourism destination. This collaboration is aimed at encouraging the birth of culinary talent and innovation, as well as reviving land through a sustainable approach and experience-based education.
Emmanuelle Brun, Head of Strategic Growth & New Ventures, Valrhona, said "this initiative is expected to encourage chocolate to rise to the same level as coffee in Bali, which is no longer just drunk, but enjoyed, studied, and appreciated its origins. He emphasized that chocolate is a product that requires meticulousness in every process, from selecting the best cocoa beans to the long and precise production stages. Through this experience-based learning center, Valrhona hopes to strengthen the entire cocoa value chain while involving various parties, from consumers, chefs, to farmers, to jointly build a quality and sustainable local cocoa industry," said Emmanuelle.
Indonesia is currently the seventh largest producer of cocoa in the world with a contribution of around 4% to global production. In the future, the growth of this sector will depend heavily on strengthening upstream production and improving the welfare of farmers, which is an important foundation for the development of the national cocoa processing industry.
"Through this collaboration, we want to invite local people and global tourists to understand the journey of chocolate in its entirety, from the cultivation process to the taste experience. Cocoa is still an important source of livelihood for small farmers in Bali. The presence of the Valrhona Cocoa Forest is expected to be an open learning space and community center, a place of practice, education, and creativity that are interconnected, while affirming Bali's role in the world's gastronomic landscape," said Nyoman Astari Siswanto, Director of Nyanyi Bali.
"This project is united by a shared spirit and purpose to build a more responsible future for Bali, as well as contribute to the global culinary community," concluded Astari.
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