Researchers unlock new secrets in cocoa fermentation. Prof. David Salt’s international team studied beans from Colombia to discover microbes that influence chocolate flavor.
Nine Essential Microbes Discovered
Santander and Huila beans develop floral, fruity notes with fermentation. Beans from Antioquia lack these flavors due to different microbes.
Microbes Improve Chocolate Quality
Genetic analysis pinpointed nine microbes responsible for fine chocolate tastes. Fermenting sterile beans with these microbes produced chocolate that is tastier, less bitter, and less astringent.
Changing Cocoa Production
Salt believes farmers can harness these microbes for consistent, premium cocoa. This can lower costs and create new chocolate flavors—a real “secret sauce” for the future.
