• Promotion of agroforestry* in cacao cultivation.
  *Agroforestry is a compound word combining "agriculture" and "forestry."
• Support for local cacao production techniques (such as using insect-proof bags)
• Assistance in increasing cacao production locally (including distribution of cacao seedlings)
• Support for fermentation techniques (necessary to develop the characteristic chocolate flavor; until now, cacao beans were often shipped without proper fermentation)
• Improvement of farmers’ livelihoods
• Enhancement of farmers’ job satisfaction
• Infrastructure support (such as maintenance of irrigation pumps)

Our support activities are focused in Boalemo Regency, Gorontalo Province, located in the northern part of Sulawesi Island, Indonesia. Among the six provinces on Sulawesi Island, this area is considered to have the highest poverty rate.

Building trust with the farmers was the most important—and also the most challenging—part of implementing our initiatives.
We worked alongside them, supported efforts to improve their income, and helped with farmland maintenance. Through these hands-on efforts, we were able to build mutual understanding and gradually increase the number of partner farmers.
As is often the case in agriculture, improvements in cultivation cannot be achieved in just one year. It requires a long-term commitment. Our work has been steady and labor-intensive, and communication in the local language was essential, which made things even more challenging.
Thanks to the cooperation of local partner companies and stakeholders, we have now been able to establish strong, trusting relationships.

One of the things that made me feel this initiative was worthwhile is that the number of partner farmers has grown — we now have around 25 working with us.
Also, there have been moments when things went well, such as when we were able to obtain well-fermented, high-quality cocoa beans. Those are the times when I truly feel our efforts are paying off.

"There have been several changes, but I would highlight the following three:
• By sharing our initiatives at events and similar occasions, we’ve created more opportunities to engage with the general public.
• We’ve received positive feedback from local communities, and we feel that our efforts are being appreciated and enjoyed by them.
• We’ve developed new connections with external organizations, such as the Tsukuba Botanical Garden at the National Museum of Nature and Science, which has led to more collaboration and engagement outside the company."

• When it comes to initiatives related to the SDGs, major companies in particular seem to be taking the lead.
• In the chocolate industry, I feel that many are actively working on adopting sustainable practices—especially in terms of how cacao is sourced.
• There are also quite a few small and medium-sized enterprises engaging in similar efforts. Among those working in Indonesia, we sometimes collaborate and share information with like-minded companies to support each other.

• We are still in the middle of our journey, and one of the biggest challenges we face is ensuring the long-term continuity of our activities. Sustaining these efforts over time is a major goal moving forward.
• Our work is also heavily influenced by the local government’s policies and agricultural policy. Whether or not there is policy-level support for farming can significantly affect the livelihoods of local farmers. There are clear limitations to what a single private company can achieve, so collaboration with local governments and related institutions is essential.
• We are also working to establish sustainable, self-sufficient systems for the farmers. This includes support for organic cacao farming without the use of chemical pesticides and efforts to create organic fertilizers locally. For example, we are encouraging the cultivation of a plant called Gamal, whose leaves are used as goat feed, while the goat manure becomes fertilizer for agroforestry systems. We are also exploring the use of biogas generated from compost made with goat and cattle manure as a source of energy. In addition, we support initiatives to reduce agricultural waste by turning discarded materials—such as cacao pods and corn cobs—into charcoal. Through these kinds of efforts, we hope to empower local farmers to build their own sustainable, circular agricultural systems.

Shiomi: I really hope students will have the opportunity to visit the region, experience things firsthand, and learn through real-life encounters. And while you're there, be sure to try the local food! One unique treat you can enjoy locally—but rarely find in Japan—is cacao pulp. It’s quite interesting because its flavor changes depending on the year and the tree, so I encourage you to try it if you get the chance.
Honma: One of the valuable things about being on the ground is the strong sense of truly being alive. In daily life there, managing your health is essential, and working from sunrise to sunset gives you that deep feeling of vitality. Also, one fun perk is being able to enjoy as many fruits as you like—like dragon fruit, which is still relatively rare in Japan.
Nakajima: There are things you can only understand by being there—fun experiences, new discoveries, and valuable learning.
Cacao itself is a very deep and fascinating plant. The journey from cacao to chocolate is long and filled with interesting steps. There's a lot to explore, from improving cacao varieties to making better growing environments. I’d be delighted if more young people became interested in it.