A first draft of the cacao genome is complete, a consortium of academic, governmental, and industry scientists announced today. Indiana University Bloomington scientists performed much of the sequencing work, which is described ...
Biotechnology
Sep 15, 2010
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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 fermentation—and high-quality chocolate.
Biotechnology
Sep 7, 2023
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5
Cadmium naturally occurs in the soil of much of Latin America's cacao farms, and is absorbed by the plants. With EU regulations restricting the amount of cadmium allowed in chocolate imports, it is important for farmers to ...
Ecology
Aug 2, 2023
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8
Advent calendars with hidden chocolatey treats, huge tins of Quality Street and steaming cups of hot chocolate festooned with whipped cream and marshmallows are all much-loved wintry staples at Christmastime. But how many ...
Archaeology
Dec 22, 2022
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18
The words "chocolate" and "disappointment" don't often go together.
Materials Science
Apr 14, 2022
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41
This month's column will continue the theme of "How Is It Processed?" The column will focus on dark chocolate. The botanical name for the cacao tree is Theobroma cacao, which literally means "food of the Gods." Dark chocolate ...
Other
Apr 28, 2016
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13
New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance.
Ecology
Sep 26, 2011
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Fungi found in the leaves and trunks of wild Peruvian cacao trees offer the potential for biological control of cacao diseases such as witches' broom disease, according to U.S. Department of Agriculture (USDA) scientists. ...
Biotechnology
Sep 15, 2011
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