Get the latest tech news
Have Swiss scientists made a chocolate breakthrough?
The whole of the cocoa fruit is used in production, rather than just the beans.
The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp. They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value - to rot in the fields. Roger Wehrli, director of the association of Swiss chocolate manufacturers, Chocosuisse, says cases of child labour and deforestation remain, particularly in Africa.
Or read this on Hacker News