New study could help boost Australian-grown chocolate
University of Queensland researchers have discovered that the fermentation process, rather than the cocoa tree's genetics, is the primary driver of flavor in Australian-grown chocolate. This finding aims to help local producers create a premium, unique market identity for Australian cocoa.
Why it matters
Understanding the science of fermentation allows Australian growers to standardize and elevate their product quality to compete in the global premium chocolate market.
Chemical composition plays a central role in determining flavour potential and provenance-based differentiation of cocoa; however, data for emerging production regions such as Australia remains scarce.
Working with growers in Far North Queensland, scientists from the University of Queensland found local microbes and the natural cocoa fermentation process may have a bigger influence on the flavour of chocolate than the cocoa tree itself.
Food chemist Dr Marlize Bekker compared the aroma, flavour and composition of crushed cacao beans, called nibs, from Fishery Falls, Mt Etna and Shannonvale.
Bekker said in this study the method and location of fermentation played a greater role in the taste of chocolate than the location of the farm or type of cocoa tree.
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