Small farmers’ willingness to adopt bioprocess technology for cocoa beans production in Indonesia

• TPB and TAM integrated can use to assess cocoa fermentation adoption behavior. • ATB and PU are key predictors of adoption intention among cocoa farmers. • Knowledge and PEOU also influence farmers’ willingness to adopt technology. • Socio-demographics shape adoption by household size, education and experience. The fermentation process is a critical determinant of high-quality cocoa bean production. Small-scale cocoa producers can enhance bean quality by adopting appropriate technologies and good handling practices (GHP). This study investigates the socio-psychological and socioeconomic factors influencing farmers' intentions to adopt cocoa bean fermentation technology, utilizing the Theory of Planned Behavior (TPB) and the Technology Acceptance Model (TAM). A structural equation modeling (SEM) analysis was conducted using WarpPLS 7.0 on survey data from 149 farmers in Gunungkidul Regency, Indonesia. The findings reveal that attitude toward behavior (ATB) and perceived usefulness (PU) are significant predictors of technology adoption intentions. Additionally, farmer knowledge and perceived ease of use (PEOU) emerged as critical factors driving the adoption process. Socioeconomic characteristics, including education level, prior experience, and family size, also exert a considerable influence on farmers' inclination to adopt fermentation technology. This research highlights the importance of strategic interventions, including targeted communication, training programs, and support mechanisms, to facilitate the widespread implementation of cocoa fermentation technologies. The proposed model provides actionable insights for improving the adoption rates of advanced fermentation practices among small-scale cocoa farmers, ultimately contributing to higher-quality cocoa production.