Swiss Scientists' Chocolate Breakthrough
This is a Switzerland news story, published by BBC.
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chocolate breakthroughBBC
•Swiss chocolate: Swiss scientists cut waste and sugar
75% Informative
Swiss scientists develop way to make chocolate using cocoa fruit pulp, juice, and husk, or endocarp.
Process involves leaving the rest of the cocoa fruit the size of a pumpkin to rot in the fields.
Key to the new chocolate lies in its very sweet juice, which tastes "very fruity, a bit like pineapple".
The new chocolate could be a start in the world of chocolate production.
The cost of the new chocolate may remain something of a challenge, because of the global power of the sugar industry.
Switzerland 's chocolate industry makes 200,000 tonnes of chocolate each year , worth an estimated $US2bn .
VR Score
75
Informative language
73
Neutral language
21
Article tone
informal
Language
English
Language complexity
47
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
not detected
Time-value
medium-lived
External references
4
Source diversity
1
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