US EditionNestle Unveils Method to Boost Cocoa Yields as Climate Change Hits
Nestlé's patented method uses all parts of the cocoa fruit, potentially increasing farmers' yields by 30% and reducing waste amid climate-related challenges in Ivory Coast and Ghana.
- On Wednesday, Nestlé announced a patented technique at its York R&D centre that uses up to 30% more of the cocoa fruit; Nestlé said, `The mass is then ground, roasted and dried into chocolate flakes which can be used to make chocolate without compromising the taste`.
- Poor harvests in Ivory Coast and Ghana resulted from unusually heavy rains, a cocoa pod disease outbreak, and drought, while climate change increasingly affects cocoa yields globally, Louise Barrett said.
- Nestlé described the process as collecting everything inside the cocoa pod as a wet mass that ferments naturally, unlocking key chocolate flavour, then grinding, roasting and drying it into chocolate flakes without compromising taste.
- Cocoa futures have risen 80% since January 2024, reflecting continued market pressure amid recent easing in prices during recent months.
- While still at pilot stage, Nestlé said it is exploring scaling this innovation to increase usable cocoa for farmers and free time for pruning and other agricultural practices.
25 Articles
25 Articles
Nestle develops technique to get more yield from cocoa fruit - Food In Canada
Nestle says it has developed a patented technique that utilizes up to 30 per cent more cocoa fruit to produce chocolate. Traditionally, chocolate is made using only the cocoa beans that are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liquor, which is used to make chocolate. However, a significant amount of cocoa fruit, including the pulp, placenta, and pod husk, remains largely …
Nestlé invents novel cocoa technique amid chocolate crisis
Nestlé unveils a patented technique to boost chocolate production by using up to 30% more of the cocoa fruit, including pulp and pod husk. As the cocoa sector faces volatility and climate challenges, the innovation aims to improve yield and sustainability while preserving taste.
Nestlé develops novel technique to get more yield from cocoa fruit - FMCG Business
Nestlé has developed a novel patented technique that utilises up to 30% more cocoa fruit to produce chocolate while maintaining a great taste. This approach not only minimises waste but also helps farmers get more yield as well as value from their cocoa harvests. Traditionally, chocolate is made using only the cocoa beans that are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liqu…
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