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https://www.euronews.com/green/2024/05/23/good-news-for-chocolate-lovers-as-swiss-scientists-find-way-to-make-the-treat-more-sustain>
"Scientists in Switzerland have invented a way to make chocolate healthier and
more sustainable.
No Oompa Loompas, chocolate rivers or magical gum were involved in the making
of this new treat - simply a fresh look at the whole cocoa fruit.
Typically, only cocoa beans and pulp are extracted for our chocolate bars. But
researchers at the ETH Zurich federal technology institute have discovered that
the cocoa pod husk can be used too, as a replacement for granulated sugar.
Their new recipe involves taking what’s known as the endocarp, the inner layer
of the fruit shell, and mixing it with some of the pulp surrounding the beans
to make a sweet cocoa jelly.
“This means that farmers can not only sell the beans, but also dry out the
juice from the pulp and the endocarp, grind it into powder and sell that as
well,” explains Kim Mishra, lead author of the study published in the journal
Nature Food.
“This would allow them to generate income from three value-creation streams.
And more value creation for the cocoa fruit makes it more sustainable.”"
Via
Positive.News
Share and enjoy,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
