A new innovative cocoa technique: More yield, less waste, and the same delicious chocolate! скачать в хорошем качестве

A new innovative cocoa technique: More yield, less waste, and the same delicious chocolate!

Historically, the cocoa fruit has been underutilized, with only the beans being harvested for chocolate production. Significant components like the cocoa pulp, placenta, and pod husk remain largely unused. To address this issue, our R&D experts have developed an innovative technique that utilizes up to 30% more cocoa fruit to make chocolate! Everything inside the cocoa pod is collected as a wet mass, which then undergoes natural fermentation to unlock a chocolaty flavor. The mass is then roasted, dried, and ground into chocolate flakes, which are combined with the other ingredients to make chocolate without compromising on taste. As climate change increasingly impacts cocoa yields, it’s essential that we explore solutions that could help coca farmers maximize the potential of their harvests. 🌍 Read the full story here 👉 https://lnkd.in/eGhAR22r #innovation #chocolateloversunite #cocoa