Cocoa
Hershey scientists improve methods for analysis of healthful cocoa compounds
Two scientific publications report on improved methods for determining the amounts of flavanol antioxidants in cocoa and chocolate. The research, sponsored by The Hershey Center for Health and Nutrition, was a collaboration between scientists at Th…
Analysis of the chocolate genome could lead to improved crops and products
The sequencing and analysis of the genome for the Criollo variety of the cacao tree, generally considered to produce the world’s finest chocolate, was completed by an international team led by Claire Lanaud of CIRAD, France, with Mark Guiltinan of P…