Scientists and entrepreneurs are working on ways to make more cocoa that stretch well beyond the tropics, from Northern California to Israel.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.
'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 US and Europe, Martin said.
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