Here, you can learn more about some of the ongoing scientific research behind chocolate. As a scientific officer with a background in microbiology, I am used to reading scientific literature, working with experimental data, and following developments in the research community. We are expected to dig into publications of our respective fields and focus on how the research was done and what the results actually mean.

During my visits to Chocoa and Amsterdam Cocoa Week in 2025, talking to makers, traders and retailers, I realised that there is a growing interest in what the scientific community is researching. Many people are curious about what happens during processes like fermentation or roasting, or why certain diseases are such a threat to cacao trees, but not everyone is familiar with how scientific research is published or where you can find it.

Most scientific research is shared through so called peer reviewed publications. This means that before a study is published, it is evaluated by other experts in the same field, who assess whether the methods, data, and conclusions make sense and are solid. While the peer review process does not make for perfect research, it acts as an important quality check and helps filter out work that does not meet current scientific standards.

Traditionally, many of these scientific articles (also called research papers) were only accessible through paid journals. First only in print (much like a magazine subscription), and later also online. However, the whole scientific field is increasingly moving towards open access publishing, where research papers are freely available to anyone with an internet connection. This shift makes it easier for non-scientists to read original research and follow scientific discussions directly.

In this section of my blog, I will summarise peer reviewed scientific articles from roughly the last decade, covering a wide range of topics related to chocolate and cacao. I will try to translate these studies into plain English, focusing on what was investigated, how the research was carried out, and what the key findings were. When an article is open access, I will also share where you can find and read the original paper yourself.

Breaking down scientific jargon is not easy, and it will be challenging. I will do my best to explain complex ideas clearly, without oversimplifying or glossing over uncertainties. What happens during fermentation? Why does roasting have such a strong impact on flavour? How are cacao diseases transmitted, and what do we still not fully understand? I don’t aim to give definitive answers to these questions, but to share what research tells us so far.

If you have a suggestion for a specific topic or found a paper you’d like me to explore, feel free to reach out and let me know.