Science
How a unique environment sets Australian chocolate apart
Key Points
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the cocoa tree itself.
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the cocoa tree itself.