Author: Andrew Rogers

Andrew Rogers is a freelance journalist based in the USA, with over 10 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He earned his degree in Journalism from the University of Florida. Throughout his career, he has contributed to outlets such as The New York Times, CNN, and Reuters. Known for his clear reporting and in-depth analysis, Andrew delivers accurate and timely news that keeps readers informed on both national and international developments.

Researchers unlock microbial ‘secret sauce’ for fine chocolate

Technology & Innovation

Chocolate can take on many flavors – from fruity and floral to strong and bitter. Now scientists have taken a key step in understanding cocoa bean fermentation. An international team led by Prof. David Salt from the University of Nottingham studied beans from three regions in Colombia and showed how specific microbes during fermentation strongly influence the final taste of chocolate. Nine microbes identified as the “secret ingredient” While beans from Santander and Huila developed fruity and floral notes during fermentation, these flavors were absent in beans from Antioquia, where a different group of microbes dominated. Through genetic analysis, the…

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