Chocolate can take on many flavors – from fruity and floral to strong and bitter. Now scientists have made a breakthrough in understanding the fermentation of cocoa beans. An international team led by Prof. David Salt from the University of Nottingham studied beans from three regions in Colombia and showed how specific microbes active during fermentation play a decisive role in shaping the final taste of chocolate. Nine microbes as the “secret ingredient” While beans from Santander and Huila developed fruity and floral notes during fermentation, those from Antioquia lacked these aromas due to a different microbial community. Through genetic…
Author: Andrew Rogers
Andrew Rogers
Andrew Rogers is a freelance journalist based in Beijing, China, with over 15 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He earned his degree in Communication and Journalism from the University of Florida. Over the course of his career, he has contributed to major outlets such as The Miami Herald, CNN, and USA Today. Known for his clear and engaging reporting, Andrew delivers accurate and timely news that keeps readers informed on both national and international developments.
