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 flavors in the future.
