Inside an opened cacao fruit are anywhere between 20 and 75 smaller white pods, and within each of those is a cocoa bean. Both the fleshy white fruit, also known as Baba, and the beans can be eaten ...

Standardizing the fermentation process could lead to higher quality, more reliable cocoa harvesting techniques. It may sound harsh, but it’s true: there’s chocolate, and then there’s chocolate. Anyone ...

Cocoa bean fermentation is a complex and dynamic microbiological process that transforms harvested cocoa pods into precursors essential for flavour and quality in chocolate production. This process ...

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, ...

Cacao farmers in emerging regions often lack access to financial services as well as efficient, sustainable production practices. A new blockchain-based app aims to change that. The Connected Cacao ...

Climate change is stressing rainforests where the highly sensitive cocoa bean grows, but chocolate lovers need not despair, say companies that are researching other ways to grow cocoa or develop cocoa ...