Cocoa 1

Cocoa 1

Cocoa 1

Penn State food scientists are studying how plant cultivars, climate, soil and processing methods influence flavor and aroma characteristics of cacao beans in partnership with the Fundación Hondureña de Investigación Agrícola, an agricultural research facility in La Lima, Cortés, Honduras. Holding cacao pods cut from a tree at a cooperative in El Negrito, Yoro, Honduras, are, from left, Allison Brown, food science doctoral candidate; Gregory Ziegler, professor of food science; and Helene Hopfer, assistant professor of food science. 

Image: Penn State