Revolutionizing Cocoa Production: Nestlé Develops Novel Technique to get More Yield from Cocoa Fruit

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.

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