Prof. David Salt and his team discovered how microbes impact cocoa bean fermentation and chocolate flavor.
Regional Differences Explained by Microbes
Beans from Santander and Huila developed fruity and floral tastes. Antioquia beans lacked these flavors due to different microbial populations.
Nine Microbes Shape Flavor Profiles
Using genetic analysis, researchers identified nine microbes key to producing citrus, fruit, and floral notes. Fermenting sterile beans with these microbes created chocolate with enhanced taste and less bitterness.
Farming the Future of Cocoa
Salt believes farmers can cultivate these microbes to ensure high-quality cocoa. This method could reduce costs and inspire new chocolate flavors, a real “secret sauce” for innovation.
