'Stressed out' cocoa trees could produce more flavorful chocolate
Drought and other weather conditions have more influence on the chemical composition of cocoa beans than how the tree themselves are cultivated.
By American Chemical Society —— Bio and Archives--December 12, 2017
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Most people agree that chocolate tastes great, but is there a way to make it taste even better? Perhaps, according to scientists who looked at different conditions that can put a strain on cocoa trees. Reporting in ACS' Journal of Agricultural and Food Chemistry, they say that although the agricultural method used to grow cocoa trees doesn't matter that much, the specific weather conditions do. Welcome to CFP’s Comment Section!
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