Author: Andrew Rogers

Andrew Rogers is a freelance journalist based in Chicago, USA, with over 10 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He graduated with a degree in Journalism from the University of Florida. Over the years, he has contributed to leading outlets such as The New York Times, CNN, and Reuters. Recognized for his sharp reporting and thoughtful analysis, Andrew delivers accurate and timely news that keeps readers updated on key national and global developments.

New Insights into Cocoa Bean Fermentation

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A global team led by Prof. David Salt studied cocoa beans from Colombia and found microbes shape the final chocolate taste. Distinct Microbial Communities Beans from Santander and Huila developed sweet, fruity flavors during fermentation. Antioquia beans lacked these flavors due to different microbes. Nine Microbes Drive Flavor Genetic tests revealed nine key microbes responsible for citrus, fruit, and floral notes in chocolate. Sterile beans fermented with these microbes produced richer, smoother chocolate. Revolutionizing Cocoa Production Prof. Salt suggests farmers can use this knowledge to grow premium cocoa consistently. This method could lower costs and open doors for unique chocolate…

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