Nestlé has developed a novel patented technique that utilizes up to 30% more cocoa fruit to produce chocolate while maintaining a great taste. This approach not only minimizes waste but also helps farmers get more yield as well as value from their cocoa harvests. Traditionally, chocolate is made using only the cocoa beans that are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liquor, which is used to make chocolate. However, a significant amount of cocoa fruit, including the pulp, placenta, and pod husk, remains largely unused. Louise Barrett, Head of the Nestlé Research and Development Center for Confectionery in York, UK, says: "With climate change increasingly affecting cocoa yields around the world, we are exploring innovative solutions that could help cocoa farmers maximize the potential of their harvests. This groundbreaking technique utilizes more of the fruit, while enabling us to provide delicious chocolate to our consumers. While this project is still at a pilot stage, we are currently exploring how to apply this innovation at a larger scale." |
