• Nestlé, a world leader in the food industry, has developed an innovative method that transforms the way the cocoa fruit is used in chocolate production.
The new technique allows for up to 30% more utilization of the cocoa pod, without compromising the authentic taste of the chocolate, thus reducing waste and increasing the efficiency of the process.
Traditionally, only the cocoa bean is used to make chocolate, while the pulp, placenta and shell of the pod are considered waste. However, Nestlé researchers have found a solution to integrate the entire composition of the fruit. By transforming the contents of the pod into a moist paste, which ferments naturally, they obtain a mass that is then dried, roasted and transformed into flakes. These flakes become the basic ingredient for chocolate, preserving the quality of the taste and optimizing resources.
This innovation, currently in the testing phase, has the potential to be applied on a large scale, offering benefits to both producers and farmers. The technique allows farmers to devote more time to efficient agricultural practices, such as thinning, which helps increase cocoa crop yields. This development comes in the context of challenges related to declining cocoa production in countries such as Ivory Coast and Ghana, the main global sources, responsible for 70% of world production.
With a presence in 189 countries and over 277.000 employees, Nestlé continues to innovate in the spirit of its strategy focused on nutrition, health and well-being. Its extensive portfolio, which includes brands such as NESCAFÉ, Nespresso and Nesquik, reflects the company's commitment to meeting the needs of consumers around the world. With this new technology, Nestlé is not only redefining chocolate production, but also contributing to the sustainability and prosperity of farming communities.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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