Cocoa bean fermentation is a crucial step in the production of chocolate, significantly influencing the flavor and quality of the final product. This process involves a complex interplay of ...

As cocoa prices continue to fluctuate on the higher end, cocoa powder and cocoa fat solutions may provide some relief for ...

A collaboration between Abertay University and a food biotechnology company has led to the development of an innovative ...

We’re not trying to replace or even compete with agriculture; we're closing the gap between demand and supply," says the CEO ...

Instead of cocoa, Thic applies upcycling to its chocolate-making process and uses brewers’ used grains, a primary byproduct of beer brewing to produce Thic. Several other key startups in the waste ...

scoop out the cocoa beans and pile them in boxes or wrappings of plantain leaf for a week’s fermentation. They are then dried brown, either in kilns or in the sun, and sacked. Many an Accra ...