Fermentation and Fermentation-Like Process of Theobroma grandiflorum Seeds as sustainable Solution to the Cacao Crisis

Description

The global cacao crisis calls for urgent alternatives to secure the future of chocolate production. This project investigates fermentation and fermentation-like strategies for cupuaçu (Theobroma grandiflorum) seeds, using controlled non-microbial processes with acids and ethanol to simulate traditional fermentation and modulate flavour profiles.

The project aims to identify key flavor compounds, assess processing effects on structure and chemical composition, and develop sustainable valorisation strategies to transform cupuaçu into a high-value raw material. Combining Swiss expertise in flavour chemistry with Brazilian knowledge of tropical agro-processing, this interdisciplinary collaboration supports international knowledge exchange, sustainable agriculture, and UN SDGs, while offering economic opportunities for Latin American farmers and an alternative raw material for the global food industry.