The University of Nottingham have been keeping us updated on the plant science side of why our Colombian cocoa project is so important- aside from helping our female farmers to reach the premium market of course!

In the blog post attached, Lexi Earl goes into detail into why the fermentation and growing process of the cocoa is so important to create such fine quality beans. We then take these beans and have been formulating the perfect recipe for creating the perfect Colombian cocoa bar- which has been such a success since its launch date on the 18th October.

find out more on the plant science as well as how we are helping our 3 farmers from Colombia (Martha, Yanira and Carmen) in the link below.

http://blogs.nottingham.ac.uk/futurefood/2019/11/20/eating-chocolate-in-the-name-of-science/