Proof of DeSci Episode 4 | Cocoa Zero - The Future of Sustainable Chocolate
May 5, 2025
Join Rodrigo Ledesma-Amaro, an academic expert in sustainable production from Imperial College London, and Oliver Konzock, a genetic engineering postdoc, as they unveil the groundbreaking Cocoa Zero project. They discuss engineering yeast strains to produce cocoa fats that rival traditional cocoa butter, tackling the challenges of climate change and rising cocoa prices. Albert Anis from ValleyDAO shares insights on funding these innovative solutions. Together, they explore how decentralized science is reshaping the chocolate industry for a sustainable future.
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Climate Impact on Cocoa Prices
- Climate change and supply chain disruptions cause cocoa prices to spike significantly.
- Producing cocoa fats via microbial fermentation bypasses these environmental vulnerabilities for stable supply.
Yeast for Sustainable Cocoa Butter
- Engineering yeast to produce cocoa butter decouples chocolate production from climate and geographic limits.
- This method can utilize waste feedstocks, promoting circular economies by reducing cropland use.
Replicating Cocoa Butter's Properties
- Mimicking cocoa butter's melting properties requires precise fatty acid profiling via GC-MS.
- Adjusting yeast genetics refines the composition to replicate chocolate's desired texture and melting point.