Unique fingerprints of different cacao species

Finally, a way to authenticate premium chocolate

By American Chemical Society Dapeng Zhang, Ph.D.—— Bio and Archives--January 15, 2014

Health and Medicine | Comments | Back To Full Article

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 for. In ACS’ Journal of Agricultural and Food Chemistry, scientists are reporting, for the first time, a method to authenticate the varietal purity and origin of cacao beans, the source of chocolate’s main ingredient, cocoa.

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