California Cultured, a plant cell culture company, is growing cocoa from cell cultures at a facility in West Sacramento, California, with plans to start selling its products next year. It puts cocoa bean cells in a vat with sugar water so they reproduce quickly and reach maturity in a week rather than the six to eight months a traditional harvest takes, said Alan Perlstein, the company’s chief executive. The process also no longer requires as much water or arduous labor.
“All of this contributes to a potential instability in supply, so it is attractive to these lab-grown or cocoa substitute companies to think of ways to replace that ingredient that we know of as chocolatey-flavored,” said Carla D. Martin, executive director of the Fine Cacao and Chocolate Institute and a lecturer in African and African American Studies at Harvard University.The innovation is largely driven by demand for chocolate in the U.S. and Europe, Martin said.
They said they also are hoping to tap into rising consciousness among consumers about where their food comes from and what it takes to grow it, particularly the use of
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