Researchers tackling the chocolate crisis

Chocoholics around the globe have been aware for the last few years that their favourite sweet treat is under threat. Researchers at Bangor University may have come up with an answer that could help find a solution to the ...

Finally, a way to authenticate premium chocolate

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid ...

New flavors emerge from Peruvian cacao collection trip

New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance.

Chocolate farmers could benefit from newly sequenced cacao genome

A first draft of the cacao genome is complete, a consortium of academic, governmental, and industry scientists announced today. Indiana University Bloomington scientists performed much of the sequencing work, which is described ...

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