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According to the researchers, including unfermented beans in Amazonian chocolate production would provide a powerful antioxidant boost to the human body, potentially transforming it into a superfood. Credit: Edilaine Traspadini
Chocolate produced in the Amazon is internationally recognized for its unique flavor. A study by researchers at São Paulo State University (UNESP) in Brazil has shown that it could be even more valuable. The analysis indicates that postharvest practices such as fermenting the beans from the fruit, combined with the appropriate choice of cultivar, can improve the nutritional quality and flavor of the chocolate, thereby expanding the market potential of the product.
"Unlike soybeans, corn, and wheat, which are priced by volume, cocoa is one of the few agricultural products where quality is much more significant in determining price. In this study, we saw that Amazonian cocoa has the potential to excel in both areas. That's why we selected the best cultivar and postharvest practices to achieve nutritional and flavor quality," said Renato de Mello Prado, a professor at the Faculty of Agricultural and Veterinary Sciences (FCAV) at UNESP's Jaboticabal campus who coordinated the research.
The research is published in the journal Scientific Reports. It was conducted at the Frederico Afonso Experimental Station, which belongs to the Executive Committee of the Cocoa Farming Plan (CEPLAC) in the Amazonian state of Rondônia. There, the researchers evaluated nine cocoa clones under two postharvest systems: fermented beans, as in the traditional chocolate-making process, and pre-dried beans, without fermentation.
The research involved collaboration among researchers from the Brazilian Agricultural Research Corporation (EMBRAPA) unit in Porto Velho, Rondônia; the Federal University of Rondônia (UNIR, Rolim de Moura campus); and the Federal University of Amazonas (UFAM, Humaitá campus).
"Fermentation is an important process in chocolate production. Without it, the cocoa bean doesn't develop the color and aroma we know, but there's a significant nutritional cost to this process," says Edilaine Istéfani Franklin Traspadini, a FAPESP postdoctoral researcher.
"For that reason, we suggest creating blends that combine fermented and unfermented beans as a strategy to balance flavor and nutritional value. This strategy could increase the value of Amazonian cocoa in the chocolate market, following a very similar approach to that of the coffee sector," she says.
What fermentation changes in the beans
The results showed that fermenting cocoa beans decreases the amount of sugars by more than 95% and the amount of tannins by nearly 50%. Tannins are responsible for the astringent taste. Fermentation also decreases phenolic compounds and anthocyanins, which are natural antioxidants. At the same time, it increases amino acids, antioxidant enzyme activity, and minerals such as potassium and magnesium. Unfermented cocoa, on the other hand, retains significantly higher levels of minerals such as phosphorus and calcium, which are essential for bone and cardiovascular health.
"That's why we advocate for a combination of a fermented base to provide the brown color and velvety texture, while a percentage of unfermented beans would act as a boost of antioxidants and minerals, creating a balance between flavor and health," she explains.
New antioxidant compounds identified
The presence of glycine betaine and proline in the beans has been identified for the first time. These molecules defend the plant against oxidative stress and serve as powerful antioxidants for the human body.
"They function as true cellular protectors, which could transform Amazonian cocoa into a superfood," Mello says.
The analysis also showed variation among the cultivars studied. Clone CCN 51 exhibited a balanced profile regardless of fermentation. Clone EEOP 63, on the other hand, stood out for its higher productivity. EEOP 96 maintained high levels of phenolics and anthocyanins when the beans were unfermented, suggesting its suitability for products other than traditional chocolate, such as nibs, beverage ingredients, and healthy snacks.
"There's no single ideal clone that should be promoted in the region. On the contrary, the interest lies in combining different blends for each purpose. That's why this study on genetic selection and postharvest management among Amazonian cocoa producers is so important," Traspadini concludes.
Publication details Edilaine Istéfani Franklin Traspadini et al, Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon, Scientific Reports (2025). DOI: 10.1038/s41598-025-27795-z Journal information: Scientific Reports
Provided by FAPESP
— Source: Phys.org (https://phys.org/news/2026-03-amazonian-chocolate-combining-cocoa-clones.html)
