Amazonian chocolate: Combining cocoa clones with different post-harvest processes balances flavor and nutritional value

Chocolate produced in the Amazon is internationally recognized for its unique flavor. A study by researchers at São Paulo State University (UNESP) in Brazil has shown that it could be even more valuable. The analysis indicates that postharvest practices such as fermenting the beans from the fruit, combined with the appropriate choice of cultivar, can improve the nutritional quality and flavor of the chocolate, thereby expanding the market potential of the product.