Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled ...

Cacao and cocoa, derived from the same bean, differ significantly in processing. Cacao, the raw form, retains higher ...

“It was very hard,” Brenner said. He found small bags of frozen pulp at a Brazilian grocery store in Queens but didn’t think the quality was up to snuff. Eventually, he got connected to a cacao farmer ...

[Rome, 25 September] - The cacao sector has long grappled with challenges stemming from the absence of commonly agreed standardised protocols for evaluating cacao quality and flavour, as well as the ...