Fruit to Bar # Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate

Research unit

INNOSUISSE

Project number

54886.1 IP-LS

Project title

Fruit to Bar ? Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate

Texts for this project

	German	French	Italian	English
Key words	-	-	-
Abstract	-	-	-

Category	Text
Key words (English)	Life sciences, Foodtech
Abstract (English)	We will produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.