The ecological footprint of chocolate factories may get smaller

Swiss luxury chocolate maker Barry Callebaut has developed a way to reduce waste by using the entire cacao fruit in chocolate manufacture.

Traditionally, only the cacao beans are used in chocolate-making, and around 70 per cent of the fruit is discarded as waste. However, Callebaut has found a way to also use the pulp, which tastes fruity and acts as a natural sweetener. The peel, which contains a variety of nutrients, and the fruity-tasting juice is also used in the process.