Imagine enjoying a delicious piece of chocolate, rich, dark, and perfectly sweet without a granule of unrefined sugar in sight. Imagine if this same chocolate bar was fully sustainable and zero-waste?! Swiss scientists are making it reality and a fantastic sustainable opportunity for the chocolate industry.
Cacao Fruit from Waste to Wonder
Traditionally, chocolate production has involved using only the cocoa beans and discarding the rest of the cocoa fruit. But what if, like keeping the seeds of an apple and throwing away the fruit, we've been missing out on something wonderful? Scientists at Zurich's Federal Institute of Technology have developed a revolutionary method to make chocolate that uses the entire cocoa fruit pulp, juice, husk, and all without adding sugar.
This new chocolate uses the naturally sweet juice of the cocoa fruit, which is distilled into a concentrated syrup and combined with the fruit's pulp. The husk, or endocarp, is also incorporated, creating a cocoa gel that, when added to the beans, results in a delectably sweet final product. This method not only offers a richer flavour profile but also significantly reduces waste.
Sustainability, Economic and Social Impact
By using the whole fruit, chocolate production could become a zero-waste process. "A third of all farm produce never ends up in our mouths," noted Anian Schreiber, co-founder of KOA, the Swiss start-up collaborating on this project. This is especially true for cocoa, where traditionally only the beans are used. This new method could drastically reduce the waste associated with chocolate production.
This not only minimises environmental impact but also enhances the economic viability for farmers, particularly in cocoa-growing regions like Côte d'Ivoire, Ghana, and Ecuador.
Using all of the cocoa fruit can significantly increase farmers' incomes since nothing is wasted. The industrial processing of the pulp within the country of origin creates jobs and adds value locally, helping to alleviate poverty among cocoa farmers, an issue that has long plagued the industry.
What does this chocolate taste like?
Surprisingly good! The rich, dark flavour, complemented by a hint of cocoa bitterness, is perfect for an after-dinner treat, suggesting that indulgence and sustainability can go hand in hand.
Will this new method take over?
While the cost remains higher for now due to the complexities of the new process, the potential for scaling up and reducing expenses exists as more producers adopt this method.
As Swiss chocolate companies like Lindt begin to experiment with incorporating the entire cocoa fruit, the hope is that this sustainable method will catch on, leading to wider industry changes. This innovation is not just about creating a new type of chocolate but about reshaping the entire industry to be more sustainable and equitable.
