Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate
At a glance
- Project leader : Prof. Dr. Susanne Miescher Schwenninger
- Co-project leader : Karin Chatelain, Prof. Dr. Irene Chetschik, Prof. Dr. Nadina Müller
- Deputy of project leader : Susette Freimüller Leischtfeld
- Project team : Dr. Amandine André, Ramona Rüegg, Stefanie Streule
- Project budget : CHF 684'902
- Project status : completed
- Funding partner : Innosuisse (Innovationsprojekt / Projekt Nr. 54886.1 IP-LS)
Description
The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.