Manoel Jose Leite, a small-scale organic farmer, is set to pioneer low-carbon agriculture in Brazil's Amazon rainforest, which for decades has been destroyed by expanding agribusiness.
Environment
Jun 12, 2012
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Engineers working on NASA's James Webb Space Telescope are bringing out the COCOA this winter, but it's not a warm beverage. Rather, it's a way to check that the mirrors are perfectly shaped and will work in the frosty environment ...
Space Exploration
Dec 15, 2011
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The mouth-watering aroma of roasted cocoa beans — key ingredient for chocolate — emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, ...
Other
Aug 29, 2011
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As evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an increasing debate about which cocoa and chocolate products deliver the most beneficial compounds, known as flavanols, ...
Biochemistry
Mar 10, 2011
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Two scientific publications report on improved methods for determining the amounts of flavanol antioxidants in cocoa and chocolate. The research, sponsored by The Hershey Center for Health and Nutrition, was a collaboration ...
Analytical Chemistry
Feb 14, 2011
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In time for the chocolate-giving and chocolate-noshing fest on Valentine's Day, scientists are reporting discovery of how this treat boosts the body's production of high-density lipoprotein cholesterol (HDL) — the "good" ...
Biochemistry
Feb 7, 2011
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A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product. The study expands on ...
Other
Nov 25, 2009
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In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate ...
Other
Aug 13, 2009
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