✓ Phys.orgScience & Systems
Australian chocolate could owe its flavour to microbes
The study points to fermentation as the bigger driver of flavour, not the cocoa tree.
University of Queensland researchers say microbes in the cocoa fermentation stage may matter more than the cocoa tree itself. They worked with growers in Far North Queensland to study Australian-grown chocolate.
The finding suggests flavour can be shaped after harvest, not just by where the beans are grown. That could give local chocolate makers a clearer point of difference in the global market.
Why it mattersChocolate makers and growers may be able to influence flavour by managing fermentation, not just planting choices.
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