A study published in the journal Nature Food shows that producing such chocolates is less harmful to the environment and benefits farmers.
Classic chocolate is often criticized for its impact on health and the environment.
Producing one kilogram of dark chocolate emits up to 46.7 kg of CO2e.
Cocoa trees are planted in areas with high biodiversity for the beans from which cocoa butter and cocoa nibs are obtained. Up to 75% of the mass of the cocoa fruit consists of pulp and rind, which are generally not used.
Scientists from ETH Zurich, led by Kim Mishra, have developed whole fruit chocolate in which sugar is replaced with jelly made from crushed endocarp and cocoa pulp juice. This jelly adds pectin and fiber to the chocolate.
Life cycle assessments have shown that producing whole grain chocolate requires less land and water.
Its impact on the climate will be lower: 5.1 kg CO2 equivalent, compared to 5.5 kg for classic chocolate.
Source: Ferra
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