Microbiological and chemical safety of artisanal dark and white chocolate bars from small-scale industries in West Java, Indonesia - Takeaways - MDSpire
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Safety Assessment of Microbiological and Chemical Properties in Artisanal Dark and White Chocolate from Small-Scale Producers in West Java, Indonesia

  • By

  • Gisubizo Fabien

  • Uswatun Hasanah

  • Harsi Dewantari Kusumaningrum

  • Hanifah Nuryani Lioe

  • September 26, 2026

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  • 1

    Chocolate is a highly consumed product, with global sales exceeding USD 130 billion in 2023 and projected to reach USD 182 billion by 2032.

  • 2

    Indonesia is the third-largest cocoa producer globally, with West Java being a key region for artisanal chocolate production.

  • 3

    Microbiological contamination and chemical hazards are significant concerns in chocolate manufacturing, particularly for small-scale producers.

  • 4

    Lead and cadmium are the primary heavy metal safety concerns in cacao, with their accumulation influenced by environmental factors and processing practices.

  • 5

    Regulatory limits for heavy metals in chocolate vary by jurisdiction, complicating compliance for artisanal producers targeting export markets.

Original Source(s)

Microbiological and chemical safety of artisanal dark and white chocolate bars from small-scale industries in West Java, Indonesia

  • by Gisubizo Fabien, Uswatun Hasanah, Harsi Dewantari Kusumaningrum, Hanifah Nuryani Lioe

  • September 26, 2026

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