Beyond the rough and thick exterior of the fruit lies a white bread-like substance that encases each precious cacao bean. While most of this fibrous pulp becomes waste amid cocoa powder production ...

Working alongside chocolatiers in the food industry, researchers at ETH Zurich say they have identified a healthier and more ...

Volunteers separate seeds and pulp from halved cacao pods during Friday’s harvest at Maui Ku’ia Estate Chocolate’s Lahaina farm. The workers are sitting next to next to piles of just ...

The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp.

Rather than focusing solely on the cacao bean, the company uses the entire cacao plant, from the fruit pulp to the shell across all of their product lines. The brand recently made headlines ...

or cocoa pods. The outside of the pod ripens yellow to orange. Crack it open, and you'll find seeds covered in edible white pulp. The seeds are actually cocoa beans and used as a main ingredient ...

The fruit of the cocoa tree is a pod full of sweet pulp enfolding a cluster of about 20 to 40 cocoa seeds. Cocoa takes about two and a half years to mature and gives two harvests in a year.