Researchers have discovered a new method to create chocolate that is more nutritious, uses less land and water compared to regular chocolate production, while also providing an additional source of income for farmers. The study leader, Kim Mishra, explained that the cacao fruit is actually a pumpkin and only the seeds are currently used. By incorporating the fruit pulp into the chocolate-making process, they were able to create a healthier and more sustainable product.
The researchers found that the new method uses 6% less land and water compared to traditional methods. However, it increased planetary heating emissions by 12% due to an additional drying step that required a lot of energy. To reduce greenhouse gas emissions, the researchers dried the pulp in the sun or using solar panels. Mishra emphasized the importance of finding the right balance in adding a sweetening gel to the chocolate, as too much or too little could affect the final product’s texture and taste.
The lab-based chocolate created using this method was described as similar in texture to dark chocolate and reminiscent of South American dark chocolate in taste. The sweetness releases slowly in the mouth, with hints of fruity and acidic notes from the cacao fruit juice. Overall, this innovative approach to chocolate production offers a more sustainable and nutritious alternative to traditional methods.
In conclusion, this new method provides an opportunity for farmers to earn extra income while creating a more nutritious and sustainable product for consumers. It’s important for researchers to continue exploring ways to reduce environmental impact while maintaining quality standards.
