Nestle is testing an innovative method of using the whole cocoa pod to make chocolate without affecting the taste.
Ana Maria Eftene
International
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The Swiss group Nestle is developing a technology that allows cocoa pods, including the pulp and shell, to be used entirely in chocolate production. The method involves the natural fermentation of a moist paste made from the pods, which is then mashed and roasted. The innovation not only improves resource use but also gives farmers more time for good farming practices. The initiative comes amid a global crisis in the cocoa market, caused by climate change and falling yields in producing regions.
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