In 2000 and 2001, the use of child slaves on cocoa farms in West Africa was exposed in a series of documentaries and pieces of investigative journalism, sparking an international outcry .
Social Sciences
Oct 27, 2021
0
16
The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional ...
Materials Science
Sep 13, 2021
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379
A new study from the University of Surrey has revealed that biotechnology could be the missing ingredient in helping cocoa farmers get a better deal for their beans.
Ecology
Sep 1, 2021
1
134
A new method of DNA testing on cocoa beans could revolutionize the chocolate industry, offering consumers greater reassurance about the origins and ethics of their beloved confectionery, and giving the global cocoa industry ...
Ecology
Jul 14, 2021
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1
Despite a significant uptick in corporate sustainability efforts in the cocoa sector, it is nearly impossible for most chocolate consumers to know the amount of tropical deforestation associated with their sweet luxury.
Environment
Jul 5, 2021
1
12
When enjoying a chocolate bar, most people don't think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. Now, researchers reporting in ...
Analytical Chemistry
May 26, 2021
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8
Easter is the biggest chocolate-buying time of the year. But who's really paying for the cost of that chocolate?
Social Sciences
Apr 2, 2021
1
13
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.
Cell & Microbiology
Apr 1, 2021
1
27
It's almost impossible to imagine a world without chocolate. Yet cacao trees, which are the source of chocolate, are vulnerable.
Plants & Animals
Feb 10, 2021
0
0
Gold foil, ornate labels and an intriguing backstory are product characteristics highly desired by premium chocolate consumers, according to research conducted by food scientists in Penn State's College of Agricultural Sciences.
Economics & Business
Nov 11, 2020
0
5
