A chocolate laboratory in Italy will be good for chocolate eaters — and farmers - NPR
Julien Simonis, Programme Manager for Cacao of Excellence, smells and meticulously inspects halved cocoa beans during a physical quality evaluation at the laboratory in Perugia. This sensory and visual assessment allows for the immediate verification of fermentation levels and the identification of aromatic potential or internal defects in the samples Valerio Muscella for NPR hide caption Stay up to date with our Global Health newsletter, sent weekly.