Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Articles on Cacao pods
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Entomologists wonder if the insects currently pollinating farmed cacao are the right ones for the task.
Top contributors
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Professor of Food Science and Technology, The Ohio State University
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
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Clinical Assistant Professor of Veterinary Clinical Sciences, Oklahoma State University
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Professor of Anthropology, Rochester Institute of Technology
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Visiting Scholar, University of California, Berkeley