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Scientists discover way to authenticate purity of cacao beans
date:Jan 20, 2014
In the American Chemical Societys Journal of Agricultural and Food Chemistry, scientists from the US Governments Sustainable Perennial Crops Laboratory report a method to authenticate the varietal purity and origin of cacao beans, the source of chocolate's main ingredient, cocoa.

Dapeng Zhang and colleagues note that lower-quality cacao beans often get mixed in with premium varieties on their way to becoming chocolate bars, truffles, sauces and liqueurs potentially deceiving consumers. There'

12/25 04:07