Why Indonesian Chocolate is Infamous?

As long as I know, Indonesia is the third biggest cocoa producer all over the world with 720 thousands ton cocoa a year. Sadly, most of premium chocolate I found at store coming from Switzerland and even Ghana. So, where does Indonesian chocolate goes? We know that each country has their own soil structure that cause a different taste on their agriculture products mainly for beverages such as tea, coffee, and chocolate. Indonesian chocolate, because of its soil components, has a bit sour taste. This taste is not prefereable for most market, but some of them like it such as Germany. The problem with Indonesian cocoa occurs during its drying process. Ghana chocolate is being fermented before it dried under the sun. The fermenting pricess is quite critical because it may create a favorable taste and flavor. This process took from 4-5 days. So why Indonesian farmers neglect it? Fermented or non fermented cocoa seed lie on the same price, so it is not beneficial for farmers to delay 4-5 days when they can just dry and sell it. The fermenting step also allow cocoa membrane release so that it result a clean seed with less fungus and bacteria. They may damage cocoa seed too during shipping process cause bad quality cocoa seed. Indonesia did export the cocoa seeds for example to Japan and the US. However, due to its bad quality, it ends up into animal food. That's a sad fact.