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Nov 28, 2014

Nestlé mapping secrets of cocoa fermentation

Scientists at the Nestlé Research Centre have mapped the process of cocoa fermentation, shedding light on a previously little-understood process.

Their study (pdf, 1 Mb) has been published in the journal Applied and Environmental Microbiology

A better understanding of the set of reactions that shapes each cocoa’s unique flavour could help the industry improve the selection of bacteria to one day regulate the fermentation process.

Read the full story (pdf, 180Kb)

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