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Chocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab?
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
Chocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab? A team led by scientists at the University of Nottingham in the UK sought to find out and published their results in the journal Nature Microbiology this week. Curious about other ways science intersects with food? Email us at shortwave@npr.org.Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
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This is an episodic podcast, so you can listen to it in any order, but episode one is a great place to start.
Listen to episode one hereChocolate may fill grocery store shelves around the world, but the raw product that powers chocolate is far more selective. The majority of chocolate farms are found in West Africa and South America – just 20 degrees north or south of the equator. Each farm produces chocolate of a different flavor. Some cocoa tastes fruitier; others, more floral. Nutty. Earthy. Spicy. But what drives these different flavor profiles? And can it be recreated in a lab? A team led by scientists at the University of Nottingham in the UK sought to find out and published their results in the journal Nature Microbiology this week. Curious about other ways science intersects with food? Email us at shortwave@npr.org.Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.
NPR Privacy Policy
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