Revolutionizing Cocoa Production: Nestlé Develops Novel Technique to get More Yield from Cocoa Fruit
August 28, 2025 | 1 min to read
Nestlé has introduced a patented technique that enhances cocoa fruit utilization by up to 30% in chocolate production, ensuring exceptional taste while reducing waste. This innovative approach allows farmers to achieve higher yields and value from their cocoa harvests, as it incorporates previously discarded parts of the cocoa pod, such as pulp, placenta, and husk, into the chocolate-making process.
Nestlé has developed a novel patented technique that utilizes up to 30% more cocoa fruit to produce chocolate while maintaining a great taste. This approach not only minimizes waste but also helps farmers get more yield as well as value from their cocoa harvests.
Traditionally, chocolate is made using only the cocoa beans that are extracted from inside the cocoa pod. The beans are harvested, fermented, dried, roasted, and then ground into a liquor, which is used to make chocolate. However, a significant amount of cocoa fruit, including the pulp, placenta, and pod husk, remains largely unused.
To learn more, please visit Nestlé.