Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

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 ...

It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new ...

Aug. 28 (UPI) --An international team of scientists conducted a study to understand how microbial communities involved in cacao bean fermentation shape the flavor of chocolate. The study, published in ...

Vijay Jagassar describes the cocoa produced at his Trinidad estate as “dark, woody, [with a] very strong chocolate flavor and minor floral notes.” In 2021, this intricate combination propelled his ...

Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions. MUNICH — A few years ago, food ...

Chocolate is one of the world’s most treasured foods, but behind its endearing taste lies a surprisingly complicated science. A new study from the University of Nottingham, published in Nature ...

Cocoa prices have settled lower. Many commodity buyers face less pressure — for now. The rise and fall of egg and cocoa prices probably will continue in the years to come, as will the search for ...

Cameroon is seeking to capture more value from its cacao and coffee sectors by shifting from raw exports to domestic processing. The strategic ...