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Big Chocolate on Brink of Revolution as Swiss Scientists Use Cocoa Bean Waste to Replace Sugar

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Researchers in Zurich have found a way to potentially transform chocolate manufacturing by using the husk and the flesh of the cocoa bean pod to create a sugary syrup.

It would allow chocolatiers to remove sugar from the process, and reduce the immense amount of biological waste required to produce chocolate.

Cocoa farming faces several endemic problems, including poverty that the farmers often live in and the constantly rising price of the beans.