The future of salmon could lie in cell cultures.
Meanwhile, a California-based startup is betting on a similar process for cacao in a bid to avoid further deforestation. A reduction in rainforests not only causes drought, but increases the likelihood of flooding – both harming cacao yields.
In a bioreactor, cell cultures from the cacao plant are naturally fermented with a nutrient solution. After a week, this produces contaminant-free cocoa, which, like its traditionally grown counterpart, can be further processed after roasting.
Fermentation is controlled by software, while the process uses plastic containers rather than expensive steel tanks. Possibly enabling local low-cost production at chocolate manufacturers.
Cocoa hulls offer further potential. While in Italy they’re looking at carob as an alternative.
