It was 18 years ago when Cokelat Monggo was first produced in Yogyakarta by a Belgian named Thierry Detournay. Today, the chocolate, originally named Kulit Cokelat, has become one of the most popular snack gifts from Yogyakarta.
Production began in Detournay’s house and was only handled by Detournay and his partner, Sugiasih, who is known as Asih for short. The business currently employs 160 workers in a house that sits on a corner of Kota Gede, Yogyakarta.
“We’ve been renting, but it’s bigger than the one we first occupied,” said Edward Riando Picasauw, the co-founder of Cokelat Monggo. Otherwise, he says, there’s not much difference from when they first started out.
About 80 percent of production is done manually, from melting and tempering to packing, Asih said. “We’ve maintained a manual method, which makes Cokelat Monggo different from most chocolate products.”
Asih, now head of production, has been with Cokelat Monggo from the start. As a graduate of a hotel business school, Asih started working with Detournay when he was with an NGO in Yogyakarta. “I used to make the candy myself, now I’m overseeing the employees,” she said.
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