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Swiss chocolate: Scientists cut waste and sugar
Scientist Kim Mishra at the Swiss Federal Institute of Technology has come up with a method to make chocolate not just from the cocoa seeds discarding the pulp, husk and juice as is done today. This is wasteful. The new method uses the cocoa pulp, the husk and the juice as a way to make chocolate without sugar and use the whole fruit. This will reduce the impact on the climate with more chocolate production and less deforestation for new cocoa planted in South American countries as an addition to production in African countries like Ghana. It will also benefit cocoa farmers in Africa and Guatemala by increasing their income. This report looks at the colonial past of chocolate production by companies such as Lindt as Swiss producers worked with French and British colonies to expand production in the late 19th century.
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