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Chocolate Has a Sustainability Problem. Science Thinks It's Found the Answer
Scientists have discovered a new way of making chocolate that uses the entire cocoa pod to reduce waste and improve farmer revenue streams. But can chocolate made any other way taste as sweet?
Cocoa prices reached record highs in the 2023/2024 season, as difficult weather conditions and the rapid spread of black pod disease caused huge yield reductions in Cote d’Ivoire and Ghana—the two biggest cocoa-supplying countries. Traditional chocolate recipes combine fermented cocoa beans with refined sugar—usually made from sugar beets—to create the confectionary’s characteristic rich, sweet flavor. Mishra makes it sound simple, but it was a difficult process to perfect, requiring almost three years of work alongside the dedicated research that formed three masters’ theses.
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