The Swiss food giant announced this innovative approach on Wednesday, addressing the growing challenges facing cocoa production.
The newly developed patented technique leverages all parts of the fruit inside the cocoa pod through a comprehensive processing method.
This fermented mass then gets ground, roasted and dried into chocolate flakes that can be used to make chocolate without compromising the taste that consumers expect from premium products.
Louise Barrett, head of the Nestle research and development centre for confectionery in York, England, explained the importance of this development given current agricultural challenges.
“While this project is still at a pilot stage, we are currently exploring how to apply this innovation at a larger scale,“ Barrett added, indicating the potential for broader implementation across Nestle’s global supply chain.
Cocoa prices on the London commodities market have experienced dramatic fluctuations, starting at £1,900 per tonne in January 2023 before skyrocketing to £3,800 a year later and reaching an astonishing high of over £9,000 last December.
A February study by the Climate Central research group confirmed that excessive heat contributes significantly to reduced harvest quantity and quality for cocoa growers.
The price surge eventually dampened demand while encouraging farmers to devote more resources to cocoa cultivation, leading to recent price easing as reserves built up for the first time in four years.
Since the beginning of 2025, prices have declined significantly, with a tonne trading at around £5,600 on Wednesday as market conditions continue evolving amid these production challenges and innovations. – AFP
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