Wouldn't it be amazing if the taste of your chocolate could be enhanced making it altogether more heavenly? Well, the latest research suggested that when cocoa trees are exposed to stressful conditions it could lead to a favourable change in flavour of chocolate.
In response to the stress, trees produce antioxidants that can potentially prevent the damage and also change the quality characteristics of the beans.
According to the research the agricultural method used to grow cocoa trees doesn’t matter that much, the specific weather conditions do.
Cocoa trees are generally grown in hot and humid climates near the equator. These trees are raised together in mixed groves with other types of trees and plants that can cool the air and provide vital shade.
The system, known as agroforestry, provides a low-stress environment, increases nutrients in the soil and helps maintain ground water levels.
The study was published in Journal of Agricultural and Food Chemistry.