Cocoa farming faces increasing pressure from climate change and rising demand for sustainable practices. Nestlé researchers have therefore explored ways to better utilizes up to 30 percent more cocoa fruit to produce chocolate, aiming to reduce waste and improve efficiency without compromising taste. Early results point to a patented method that could significantly alter the way chocolate is produced.
New patented Nestlé method uses more of the cocoa fruit
Traditionally, only cocoa beans from the pod are processed into chocolate, while large portions of the fruit remain unused. Nestlé’s new approach incorporates not just the beans but also additional components such as pulp, placenta, and husk. This expanded use allows for more material to be harvested and prepared for chocolate production.
Cocoa fruit processing simplified
The patented process involves collecting all parts of the cocoa pod as a wet mass. Through natural fermentation, the typical chocolate flavor is released. Afterwards, the material is ground, roasted, and dried into flakes that can be used directly in chocolate production. This streamlined method ensures flavor quality while broadening the raw material base.
Nestlé emphasizes benefits for farmers
Louise Barrett, Head of the Nestlé Research and Development Center for Confectionery in York, UK, explains: “With climate change increasingly affecting cocoa yields around the world, we are exploring innovative solutions that could help cocoa farmers maximize the potential of their harvests. This groundbreaking technique utilizes more of the fruit, while enabling us to provide delicious chocolate to our consumers.”
New technique could increase yield and efficiency
Beyond taste and efficiency in processing, the method has potential advantages for agricultural practice. With more efficient cocoa extraction, farmers can free up valuable time for crop management tasks such as pruning. These practices are proven to improve yields in the long term, making the technique a possible enabler of more sustainable cocoa farming.
Outlook: Nestlé innovation still at pilot stage
Currently, the technology is being tested at pilot scale. Nestlé is evaluating how the process can be applied across larger production volumes. The combination of higher yield, reduced waste, and stable quality standards could make this method a cornerstone of future cocoa supply chains.
