A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.
Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.
As demand continues to outstrip supply, the world price of cocoa was more than 12 per cent higher at the end of last week compared with a year ago, according to the International Cocoa Organization (ICCO).
Ambitious growth targets are fuelling leading chocolate supplier Barry Callebaut’s strategy to source cocoa from regions other than West Africa, with Malaysia the focus of the first stage of its cocoa production expansion plan.