A close look at Chuncho cacao, and using the aroma and flavour of cacao fruit pulp as a technique to identify and conserve fine flavoured cacao worldwide.
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The fruit of the cacao is why humans first took an interest in this plant, which eventually lead to the making chocolate from its seeds. The cacao fruit is crucial to the process of making chocolate, but how important is its flavour? Bertus Eskes and a team of researchers conduct a few experiments with this question in mind.
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