Cocoa bean fermentation is a crucial step in the production of chocolate, significantly influencing the flavor and quality of the final product. This process involves a complex interplay of ...

Mr William Kwaku Serebour Prempeh, Ashanti Regional Manager of COCOBOD has urged cocoa farmers to help maintain the premium quality of Ghana’s cocoa beans by ensuring the proper fermentation and ...

Rising temperatures and shifting rainfall patterns in West Africa, which supplies around 70% of the world's cacao, are ...

Dive into an insightful exploration of cocoa farming and chocolate production. This documentary guides you through the ...

Not only could this help manufacturers combat high commodity prices, explains Newton, but also security. The supply of faba ...

What makes ruby chocolate pink is the specific type of cocoa bean they use to make the chocolate – dubbed the 'ruby bean' – and its fermentation process. This bean is specifically harvested ...

"By using innovative fermentation techniques, Koji flour delivers a 98% lower carbon footprint compared to cocoa and offers substantial cost savings to food producers. This is the circular economy ...

Kit Tomlinson and Ross Newton, founders of Nukoko, showcased a milk chocolate alternative made from fava beans on the show floor at the Döhler booth. They chose the “incredible legume” for its ...