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 ...

Researchers from the University of Nottingham have uncovered how microbes, temperature, and pH combine to shape chocolate flavor—offering a way to standardize and improve the fermentation process.

Researchers have identified key factors that influence the flavor of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Editor’s Note: Call to Earth is a CNN editorial series committed to reporting on the environmental challenges facing our planet, together with the solutions. Rolex’s Perpetual Planet Initiative has ...

Add Yahoo as a preferred source to see more of our stories on Google. The chocolate industry is having a meltdown. Cocoa prices have doubled since the start of the year, as crops in West Africa — ...

Cocoa substitutes are entering the chocolate market as the confectionery industry responds to volatile bean prices and supply ...

The New Vision is profiling innovations, discoveries and inventions from Uganda, which have benefited the citizens and people beyond. This is in celebration of the 60 years of independence. Today, ...