Consumers primarily rate "chocolate brands" based on flavour and texture as opposed to packaging. A chocolate bar's texture and flavour are greatly determined by the type of cocoa used in its manufacture, but its bioactive ingredient is directly impacted by the method(s) employed in the manufacturing of the chocolate as well as any additives. The best varieties of cacao must be utilised because it is a crucial component in the manufacturing of chocolate in order to safeguard customer interests. The only reason the African species is currently in high demand for chocolate making rather for its flavour is because it is readily available. As a result, a genetic transfer from high-yielding and hardy African varieties to highquality cocoa breeds would presumably boost the year-round availability of high-quality cocoa beans as well.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
