Nestlé develops chocolate-making technique to maximise cocoa fruit yield

Nestlé has unveiled a new patented technique that boosts cocoa yield by up to 30 percent, turning normally discarded parts of the cocoa fruit pod into high-quality chocolate. Traditionally, chocolate relies solely on the beans inside the cocoa pod, leaving pulp, placenta, and husk largely unused. Nestlé’s new method collects the entire pod content as a wet mass. This ferments naturally to unlock chocolate flavours. The mass is then ground, roasted and dried into flakes ready for chocolate production, without altering taste. Louise Barrett, Head of Nestlé’s Research and Development Centre for Confectionery in York, said: The cocoa yield innovation comes amid a global cocoa crisis, as farming faces intensifying challenges. Climate change, soil depletion, disease, deforestation and unpredictable weather are reducing yields. Pest outbreaks and surging cocoa prices put further pressure on producers. Nestlé says the approach could also free up time for farmers to focus on good ...