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Pingtung Cocoa Dreams·Development Project to Advance the Cocoa Industry

  1. 本校生技系師生共同研發之可可護手霜
  2. 本校食品系師生共同研發之創意可可料理
  3. 本校食品系同學規劃之食品工廠
  4. 跨國(越南生)跨系(文創、企管、觀光系)課程結合場域活動
  5. 本校觀光系師生場域規劃遊程設計
  6. 本校餐旅系師生共同研發之巧克力產品
  7. 本校生技系同學可可豆發酵實作課程
  8. 本校師生協和課程協助農民剖可可活動
  9. 屏東可可品牌 全聯通路媒合會
  10. 本校師生協助在地場域可可業者發酵
On the world cocoa production map, cocoa produced in Pingtung travels the shortest processing distance from farm to table. The carbon footprint of its supply chain is the lowest in the global cocoa industry. Additionally, Pingtung cocoa bears the advantages of local production, local processing and local selling. In recent years, the Pingtung County Government found the popularity of cocoa and chocolate in the world was increasing and encouraged farmers in Pingtung to perform intercropping by growing cocoa trees under areca palms. Farmers in Pingtung were open to the possibility of trying to develop a brand-new industry. As a result, the special local agricultural landscape in Pingtung was created. The cocoa industry has established its foundation and become a brand-new industry in Pingtung.

The “Pingtung Cocoa Dream‧Industry Creativity and Breakthrough” project discussing the issues of industrial collaboration and sustainable economy is promoted by schools. We invest in professional teachers for industry counselling to strengthen the collaboration between the industry and academic field. We hope that we can release the innovative research and development power of the school to promote industrial innovation. Moreover, diverse and innovative training courses for cultivating talents in the cocoa industry are designed to foster the collaboration and cooperation between the two fields. As a result, the gap between what’s learned in textbooks and what’s performed in the field can be filled, and we can cultivate cross-field talents.

To work in concert with the Sustainable Development Goals (no hunger, suitable work and economic growth) and realize the goal of improving economic capacity through diverse and innovative methods, helping industrial development, creating job opportunities and sustaining young talents, the school led Taiwanese and Vietnamese students to see the cocoa on-site and help farmers supplement insufficient human resources. Students got to involve themselves in the process of cocoa cutting, pulp removal and fermentation. Moreover, students could make cocoa lei-cha themselves. Students could therefore learn that every job has its own challenges, and that cocoa can be used to produce more than chocolate. Cocoa is a nutrient-dense food and can be used to manufacture lots of food products. It has the potential to manufacture a wide variety of merchandise. Our students can perform brainstorms together and may become interested in the cocoa industry.

With the growth of the cocoa industry in Pingtung and the market demand, great business opportunities are present in the future. However, we do not have enough talent in the cocoa industry and most young people start their careers in the city. Most people working on agricultural fields are elderly. Overall, we hope that there will be a systemized and permanent training and guidance program to cultivate diverse talents of the younger generation in the cocoa industry, and it is hoped the program can attract more young people to work in the industry. We can start the program by designing package tours near cocoa fields in Pingtung. Tourism is the part where cocoa farmers in Pingtung fall short. With the lead of teachers, a course “Status Analysis for the Cocoa Industry in Pingtung” integrated information of nearby stores and transformed it into usable marketing resources for promotion. We helped farmers establish the GPS system on Google maps. With the establishment, people can use the GPS system to travel around the cocoa fields and thus can foster economic development locally. Students designed a questionnaire survey to analyze and understand how much people in Pingtung knew about the situation of the cocoa industry. Through the survey, students could feel more connected to the local community, and we could promote the cocoa industry and perform marketing.

To foster students to start their career in the cocoa industry in the future, the course “Food Factory and Management” taught students concepts required when managing a food factory business and its hygiene. What’s more, topics of cocoa were established in the course. Since the public focused a lot on food safety, we mentioned the application of the food safety control system on the management of the cocoa food factory. We hoped that students could learn more about the application of the food safety control system on cocoa food factories, and that we could therefore prevent human negligence and ensure the health and safety of products as well as the stability of quality. The reputation of cocoa factories can thus be improved. Additionally, we realized the goal of “cultivating talents for the cocoa industry locally and allowing them to find jobs locally.” We cultivated and sustained talents for the cocoa industry in Pingtung. After taking the course, students were able to design blueprints for plants in a cocoa factory. They were also able to create cuisines combining local cocoa ingredients.

Due to the recent pandemic, nursing personnel has to use alcohol rub sanitizers for sterilization and their hands thus become very dry and rough. Our teachers established the course, “Technology for Bioactive Natural Products” to lead students to develop skincare products using cocoa extracts. They launched the “Cocoa-infused Handcream Meiho University Dedicates to the Prevention of the Pandemic” event. Cross-department teams from the Department of Biological Science and Technology and Department of Nursing gave the hand cream to their classmates in hospital intern projects and nursing personnel as a gift. They expressed gratitude by giving the gift to hard-working medical personnel in Taiwan. Additionally, in the course “Product Development and Practice,” teachers and students used local food, such as mango and cocoa bean, to develop a 66.6% mango-flavored chocolate. The innovative flavor became popular right away. On Saturday morning, December 19, we will hold an exhibition to present products made in class at the outdoor plaza of the Pacific Department Store in Pingtung City.

External resources and budgets were utilized in the project. The Pingtung County Government appointed the USR project team of the school to hold the “2020 International Chocolate Awards ICA.” During the work collecting period of the contest, we received 883 pieces of work from 148 participants from 14 countries. All work was sent for evaluation domestically and to 10 other countries. 13 students (from 5 different departments) helped perform the cutting operation for the work participating in the contest. In the contest, students learned how to manage the storage of work and acquired professional knowledge in an international contest.

  1. University characteristic Startup Stage Project

  2. Pingtung City

  3. 美和科技大學

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