9min chapter

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Have Swiss scientists made a chocolate breakthrough?

Business Daily

CHAPTER

Revolutionizing Chocolate: A Sustainable Future

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.

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