What's Happening?
Nestlé has introduced a novel cocoa harvesting technique aimed at reducing waste and increasing yields for farmers. This patented method utilizes up to 30% more of the cocoa fruit, including parts traditionally discarded, such as husks and pulp. The process involves collecting the entire fruit mass, allowing it to ferment naturally, which enhances the chocolate flavor. The mass is then ground, roasted, and dried into chocolate flakes. This innovation is part of Nestlé's efforts to address the challenges posed by climate change on cocoa yields and to support farmers in maximizing their harvest potential.
Why It's Important?
The development of this technique is significant as it addresses the ongoing issue of high cocoa prices, which have been affecting the cost of goods sold for companies like Nestlé. By improving the efficiency of cocoa extraction, farmers can focus on better agricultural practices, potentially leading to improved yields. This could help stabilize cocoa prices and benefit both producers and consumers. Additionally, the technique aligns with global efforts to reduce agricultural waste and promote sustainable farming practices.
What's Next?
Nestlé is currently piloting this technique and exploring its application on a larger scale. As cocoa prices remain historically high, the company and other manufacturers may continue to raise shelf prices to offset costs. The success of this technique could lead to broader adoption across the industry, potentially influencing cocoa farming practices worldwide.
