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University of Missouri-Columbia student Alan McClure, PMCA’s 2018-2019 grant-in-aid recipient, has completed his research project, “Optimization of Bitterness in Chocolate Through Roasting with Analysis of Related Changes in Important Bitter Compounds.”
London-based design studio PriestmanGoode has unveiled new designs using cacao industry byproduct to help reduce plastic packaging used in takeaway food deliveries.
The Shangri-La Mactan Resort & Spa in Cebu, Philippines, has launched “The Land of Chocolate,” featuring chocolate made from cacao grown at the resort.
Roxiana Foods has launched in the United States the Richmond chocolate brand, featuring 70-gram bars made with fine-flavor Caribbean cacao and Caribbean cane sugar.
In February, Associate Editor Alyse Thompson visited Finca El Cacao, a 2,500-hectare cocoa plantation in Nicaragua owned and operated by Alfred Ritter GmbH & Co. KG. The company, eager to open up its supply chain and highlight its progress in the Central American country, brought Alyse and German journalists to the plantation to show them how they do things.
Harvard professor Carla Martin is concerned with the ethics behind chocolate, particularly in terms of labor, politics and human rights. She says chocolate is springboard for discussing and addressing these issues.
Chocoholics no longer have to eat chocolate to get their cocoa fix. Legal Lean, an Orlando, Fla.-based supplements company, has introduced Coco Loko, raw, powdered cacao that can be snorted through the nose.