Chocolate insights

Nestle, against the backdrop of high prices, will include cocoa bean waste in chocolate production. PRIME. The Nestle concern has developed a new technology for chocolate production that allows for increased productivity by incorporating parts of the cocoa fruit that are usually discarded as waste, according to the company's release. "Nestle has developed a new patented technology that allows for the use of up to 30% more of cocoa fruits for chocolate production... This approach not only minimizes waste but also helps farmers obtain a higher yield and more profit from cocoa harvesting," the statement says. Traditionally, chocolate production includes the collection of beans, fermentation, drying, and roasting, after which the mass is ground. However, a significant part of the cocoa fruit is practically unused, including the pulp, placenta (white shell around the seeds), and husk, the company indicates. The company's research and development department has introduced a patented ...

(Seoul=Yonhap News) Reporter Lee Ju-young = The unique flavor of chocolate is determined by the fermentation that occurs naturally after cocoa beans are harvested. For the first time, the microbial community that creates the flavor characteristics of chocolate has been identified in this uncontrollable fermentation process. Professor David E. Salt and Professor Gabriel Castillo's team from the University of Nottingham in the UK announced on the 19th in the scientific journal Nature Microbiology that they analyzed the DNA sequences of fermenting cocoa beans from three cocoa farms in Colombia and discovered that a unique microbial community creates the flavor characteristics of premium chocolate. The research team explained that until now, the microorganisms involved in the fermentation of cocoa beans were almost unknown, making it impossible for producers to control them. They said that using the newly discovered microbial community in fermentation will help in the industrial production of high-quality chocolate with premium flavors. The quality and flavor of chocolate start from the cocoa (Theobroma cacao L.) beans, which are influenced by various factors before and after harvest. Among these, fermentation is one of the first and most important processes after harvest. During fermentation, unique aromas and flavors are created, and the bitterness of chocolate products is reduced. However, unlike the production of wine or cheese, where specific microorganisms are used to create unique flavors, the fermentation of cocoa beans occurs naturally and is closely related to the region where the farm is located. It is also almost impossible for producers to control this process. In this study, the research team collected fermenting cocoa beans from cocoa farms in three regions of Colombia—Antioquia, Huila, and Santander—after harvest, analyzed their DNA sequences, and investigated the microorganisms involved in the fermentation process, as well as abiotic factors such as temperature and pH. Through this, they discovered that yeast (Saccharomyces, Candida, etc.) and fungi (Aspergillus, Penicillium, Mucor, etc.) involved in the fermentation of cocoa beans in one farm in the Antioquia region play an important role in creating the premium flavor of chocolate.

The future harvest in the USA has already been sold out. This year in Italy and France, production is weaker | Agri.BG