This chapter examines innovative methods in Switzerland's chocolate industry, focusing on the potential for sugar-free chocolate made from the cocoa fruit's juice and pulp. It addresses food waste, the challenges of sustainable cocoa farming, and the need for innovative practices to improve economic conditions for farmers. With a hopeful outlook, the chapter emphasizes the importance of quality chocolate consumption and environmental responsibility in reshaping the industry's future.
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)