Author: Andrew Rogers
Andrew Rogers
Andrew Rogers is a freelance journalist based in the USA, with over 10 years of experience covering Politics, World Affairs, Business, Health, Technology, Finance, Lifestyle, and Culture. He earned his degree in Journalism from the University of Florida. Throughout his career, he has contributed to outlets such as The New York Times, CNN, and Reuters. Known for his clear reporting and in-depth analysis, Andrew delivers accurate and timely news that keeps readers informed on both national and international developments.
A global team led by Prof. David Salt from the University of Nottingham has made a major discovery in cocoa bean fermentation. By studying beans from three different regions in Colombia, they found that specific microbes during fermentation strongly influence the flavor of the final chocolate. Beans from Santander and Huila developed lively fruity and floral notes, while Antioquia beans lacked these characteristics due to different microbial activity. The researchers used genetic analysis to identify nine key microbes responsible for creating citrus, fruit, and floral flavor profiles. In an experiment, sterile cocoa beans fermented with this microbial community produced chocolate…
