Cacao “fingerprints” for better chocolate

Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled fermentation – and high-quality chocolate.

Woman sits in a laboratory and smells a cocoa bean
Julie Lestang's research focuses on cocoa fruit. (Photograph: ETH Zurich / Michel Büchel)

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