THE CRISIS OF COCOA
For years the health crisis Ebola has reduced the production of cocoa in the countries of West Africa, while the fungus struck the entire Brazilian production doing the wholesale price of cocoa growing exponentially. The producers, to meet the emergency, began to genetically manipulate plants, making them resistant to bacteria.
The operation has had some success, although the new species resulting of genetic manipulation does not have the taste of the previous final product and this is not something negligible.
The chocolate manufacturers add more and more flavour elements to substitute for the lack of cocoa, such as vanilla, vegetable fats, perfumes, synthetic food; while also increasing the presence of nuts and candied fruit to enhance the taste of the products.
The best producers, however, have chosen the most reliable way of producing the highest quality chocolate obtained with wise mixtures of cocoa beans from different parts of the world. A mixture of accurate disease-resistant plants, and other capabilities that enhance the flavour with aristocratic nuances.