An international team led by Prof. David Salt uncovered how microbes affect cocoa bean fermentation and chocolate flavor.
Nine Key Microbes Identified
Beans from Santander and Huila gained fruity and floral notes. Antioquia beans lacked these flavors, linked to different microbes.
Microbial Influence on Flavor
Researchers identified nine core microbes shaping citrus, fruit, and floral flavors. Fermenting sterile beans with these microbes enhanced flavor and reduced bitterness.
Impact on Cocoa Farming
Salt says farmers can promote these microbes to produce higher-quality cocoa. This could lower costs and create new chocolate flavors—a “secret sauce” for chocolate’s future.
