Wednesday March 17, 2010
Callebaut To Boost Cocoa Quality
Zurich, Switzerland — High-quality Malaysian chocolate is the goal of a newly launched collaborative research project by Barry Callebaut AG and the Malaysian Cocoa Board.
The two signed a memorandum of understanding yesterday. In its state-of-the-art R&D centers, the Cocoa Board will research and assess microbial starter cultures developed by Callebaut for a controlled fermentation process, which the company says provides predictable and superior bean quality.
More than 5,000 metric tons of high-quality beans are expected to be sourced from Malaysia during the next three years, Callebaut reports. Malaysia and neighboring countries currently produce 15 percent of the annual global cocoa harvest, according to the company.