The Department of Agricultural Microbiology, Faculty of Agriculture, Universitas Gadjah Mada (UGM), organized the Bean to Bar Workshop and Field Trip 2026 from August 22–26, 2026, involving eight students from Ibaraki University, Japan, and five students from the Agricultural Microbiology Study Program at UGM. The program was designed to provide participants with hands-on learning experiences about the chocolate production journey, from cocoa bean processing to ready-to-consume chocolate products.
The program was supervised by Nur Akbar Arofatullah, S.P., M.Biotech., Ph.D., and supported by a student committee consisting of undergraduate students from the Agricultural Microbiology Study Program at UGM. In addition to serving as the organizing team, UGM students also acted as guidance buddies for the Japanese participants throughout the program.
The involvement of the Agricultural Microbiology students as guidance buddies provided an opportunity for participants from both universities to interact more closely throughout the activities. The UGM students accompanied the Ibaraki University students during field trips, workshops, campus activities, and cultural experiences, creating an informal environment for knowledge sharing and cross-cultural communication.
The Japanese students actively participated in the various activities throughout the program. Rather than simply observing, they were directly involved in discussions, practical sessions, cocoa processing activities, chocolate-making, tasting, and field observations. Through these activities, they gained first-hand experience of Indonesia’s cocoa production system while interacting closely with Indonesian students and local communities.
“This activity provides students with a valuable opportunity to learn how to independently manage an international workshop program, with guidance from faculty members. Students were directly involved in the entire process of organizing the program, from planning and preparation to execution and financial management. They also learned how to communicate, work as a team, and interact directly with international students,” said Dr. Akbar, the program supervisor.
Learning from Cocoa to Chocolate
The program began at the Faculty of Agriculture, UGM, with an opening session and an introduction to the program. Participants then visited Cokelat Monggo to learn about chocolate production processes, including a chocolate praline-making workshop and chocolate tasting.
The Japanese and UGM students participated together in the practical activities, creating opportunities for them to exchange experiences and perspectives while learning about chocolate production. The activities also encouraged students to communicate across cultural and linguistic backgrounds while working together.
The learning experience continued with a Bean to Bar Workshop and field trip at Wondis. Through an agro-edutourism approach, participants gained a more comprehensive understanding of cocoa processing and the chocolate production chain.
They learned about various key stages, including cocoa introduction, bean fermentation and drying, roasting, winnowing, grinding, molding, and chocolate packaging. The Japanese students actively took part in several of these processes, allowing them to connect classroom knowledge with actual practices in cocoa and chocolate production.
The field-based activities allowed participants not only to understand the theoretical aspects but also to observe and take part directly in cocoa processing. This experiential learning approach broadened participants’ understanding of the connections between agriculture, microorganisms, food technology, and product innovation.
Agricultural Microbiology Students as Guidance Buddies
An important component of the program was the involvement of UGM Agricultural Microbiology students as guidance buddies for the Japanese participants.
The guidance buddy system was designed to facilitate communication and interaction between the students while helping international participants navigate the various activities during their stay in Yogyakarta. The UGM students accompanied their Japanese counterparts during academic activities, field trips, practical sessions, and cultural experiences.
Beyond assisting with logistical matters, the buddy system created opportunities for students to exchange knowledge and discuss their respective academic experiences. Conversations extended beyond microbiology and cocoa processing to include university life, student organizations, research interests, Indonesian and Japanese culture, and future academic opportunities.
For the UGM students, serving as guidance buddies also provided valuable experience in international communication, teamwork, leadership, and intercultural engagement. Meanwhile, the Ibaraki University students gained Indonesian peers with whom they could interact more naturally throughout the program.
This student-to-student interaction became an important element of the program, creating a more engaging and collaborative international learning environment.
Experiencing Indonesian Culture
More than an academic program and field visit, the Bean to Bar Workshop and Field Trip 2026 also served as a platform for cultural exchange and an opportunity to introduce Indonesia’s rich cultural heritage to the Japanese students.
Through various activities throughout the program, participants not only learned about cocoa and chocolate production but also gained first-hand experience of Indonesian life, culture, and local wisdom by staying in local residents’ homestays.
One of the activities introducing Indonesian culture was the use of batik uniforms by the participants. Interestingly, the batik garments were specially made according to each participant’s individual measurements.
“We wanted this program to be more than just a learning experience about bean to bar and chocolate production. We also wanted it to become a cultural experience for the Japanese students. One way we did this was by providing batik uniforms tailored to each participant’s measurements and made by local tailors in Bantul,” said Akbar.
According to Akbar, involving local tailors in producing the uniforms was also part of the effort to create a more authentic experience for international participants. By wearing batik garments specially made by local artisans, the Japanese students were able to experience one of Indonesia’s cultural treasures firsthand while also gaining insight into the potential of local communities and the local economy.
Building International Connections through Experiential Learning
Beyond the academic component, the program also strengthened interaction between students from UGM and Ibaraki University. The combination of workshops, field trips, campus activities, and cultural experiences created an environment in which students could learn from one another while developing international friendships and networks.
For the Japanese participants, the program offered an opportunity to experience Indonesia’s cocoa production and agricultural environment directly. For UGM students, it provided valuable experience in hosting international students, facilitating cross-cultural activities, and representing their study program in an international setting.
The program also demonstrated how Agricultural Microbiology can serve as a bridge between different fields, connecting microbiology with agriculture, fermentation, food processing, innovation, and local community development.
The program concluded with a presentation session and faculty tour at the Faculty of Agriculture, UGM, providing participants with an opportunity to reflect on their experiences and learn more about the academic environment at UGM.
Appreciation for Student Initiative
Head of the Agricultural Microbiology Study Program at UGM, Desi Utami, S.P., M.Env.Sc., Ph.D., expressed her appreciation to the program coordinator and all students who worked hard to prepare and implement the Bean to Bar Workshop and Field Trip 2026.
“I would like to express my gratitude and appreciation to Dr. Nur Akbar Arofatullah as the program coordinator, as well as to all the students who contributed to the success of this program. Activities like this require careful preparation and coordination, and I saw that the students were given the opportunity to take an active role in organizing the program. This makes it an effective platform for learning and interacting directly with the international community,” said Desi.
The Bean to Bar Workshop and Field Trip 2026 ultimately provided an integrated learning experience that brought together agricultural microbiology, cocoa processing, food technology, international collaboration, cultural exchange, and student leadership.
Through programs such as this, the Department of Agricultural Microbiology UGM continues to create opportunities for students to develop academic and organizational competencies while gaining meaningful international and cross-cultural experiences. The active participation of both Ibaraki University students and Agricultural Microbiology UGM guidance buddies demonstrates how international programs can become a shared learning experience—where students do not simply visit another institution or country, but learn, collaborate, and grow together.