Brasilia, April 30 (SANA) Amazon cocoa could be classified as a potential “superfood” if post-harvest processing methods are improved and varieties are carefully selected, according to a recent study by Brazilian researchers.
The study, reported by SciTechDaily, was conducted by researchers at São Paulo State University and examined how fermentation, drying and varietal selection influence both flavor and nutritional value in cocoa beans.
Researchers found that fermentation reduces sugar levels and tannins responsible for bitterness, while increasing amino acids and essential minerals such as magnesium and potassium. Unfermented cocoa, however, retains higher levels of certain minerals linked to bone and heart health.
The study suggests that combining fermented and unfermented cocoa could offer a balance between taste and nutritional benefits, a strategy similar to practices used in the coffee industry, potentially increasing the global market value of Amazon cocoa.
It also identified plant compounds such as glycine betaine and proline, which have antioxidant properties that may help protect cells, supporting the case for cocoa as a functional food with added health benefits.
Researchers said the future of chocolate production is likely to depend on a mix of cocoa varieties and processing methods rather than a single optimal type, a shift that could influence global cocoa markets.
N.J/ABD
