A choco-lot of sweet impacts!
- saradelheimer
- Jun 23
- 1 min read
Researchers at land-grant universities are studying the health benefits of chocolate and improving cacao and chocolate production. For example, scientists:
Found ways to reduce bitterness in chocolate and maximize its healthy antioxidants (Pennsylvania State University).
Showed that optimized cacao roasting can minimize bitterness, making it possible to reduce the amount of sugar added to chocolate products (University of Missouri).
Designed automated dehumidifiers that use less energy to dry cacao beans, helping growers conserve resources and cut costs (University of Hawaii).
Showed that polyphenols from native cacao may protect against diabetes (University of Hawaii).
Learn more about these projects: