This chapter delves into groundbreaking advancements in chocolate production from Switzerland, highlighting sustainable practices. It examines new methods centered on the cocoa fruit and their transformative potential for the chocolate industry.
Chocolate is very important to Switzerland’s economy: with more than 200,000 metric tonnes produced each year, sales are worth almost $2 billion.
But there are challenges – not just over sustainability, but over exploitation. And the volatile price of cacao.
We meet the researchers who are coming up with solutions – including new, and potentially healthier, types of a favourite indulgence.
And ask: Is this enough to secure the future of chocolate?
Produced and presented by Imogen Foulkes
(Image: A scientist developing a new chocolate product)