Australian researchers from the University of New South Wales (UNSW) are attempting to industrialize the fermentation of cocoa beans to make the production of chocolate more controllable and less expensive.
Chocolate has become a staple in the pantries of most households in which it is consumed quite regularly, particularly around, the upcoming holiday, Easter.
Despite chocolate’s high demand, the relatively inefficient cocoa bean fermentation process that gives the sweet its distinct taste has not developed much over thousands of years.
UNSW food microbiologist, Associate Professor Jian Zhao from the university’s School of Chemical Engineering said in a UNSW news release that the fermentation process has not developed because people love the taste.
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