Bolivia may have the secret to the tastiest chocolate. This country already is a significant worldwide producer of wild cocoa beans. The ever-changing climate may be affecting these beans and their taste factor, making them more flavorful and helping create a tastier chocolate.
New Study to Discover Variations in Tastier Chocolate
A study was devised to find out how the environment can have a direct correlation on the taste of cocoa beans. While taste is relative, it is nonetheless affected by some chemical factors. Some of these are phenols, the content of fat, and even antioxidants. The extracted samples were derived and collected from cacao trees in Bolivia. Then, samples from various growing conditions were examined. These variations can include whether a tree was blended with another one via root systems, or if it was growing in the shade, or even by itself in direct sunlight.
Stressed Out and Better Fruit
The original goal of the study was to see if different elements of environmental stress had a direct effect on the taste of the cocoa produced. In the farming community, there’s a saying that grapes taste better when they are under stress. The thought behind this is that when grapevines are desperate for food and water, they stop growing leaves and vines. They do so as they put more effort into creating grapes, in a last-ditch attempt at self-preservation. The more fruit is produced, the more they will be consumed, and the more likely the seeds will be scattered. In perhaps the same manner, stressed out cocoa trees may produce chocolate that is more flavorful.
While researchers did not discover a massive difference between the chemical components in beans growing in different conditions, it was noted that the weather had an enormous influence. Places with high temperatures and drier soil produced beans that had a higher content of phenols and antioxidants. They also had lower fat storage.
At this time, Bolivia is known to be at a high risk due to a wildly changing climate that affects the area’s biodiversity. Ultimately, Bolivia’s secret to delicious chocolate seems to be high temperatures and a dropped soil moisture content.
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