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Analisis Value Chain Upgrading Komoditas Kakao melalui Strategi Branding dan Diferensiasi Produk di Sabang
Kakao Sabang memiliki potensi terroir — rasa dan aroma khas — namun produksi dan luas lahan menurun dalam lima tahun terakhir, dengan mayoritas biji masih dijual non-fermentasi bernilai rendah. Penelitian kualitatif ini memetakan rantai nilai (value chain analysis atau VCA) dan mengidentifikasi pelu
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