Easter has its bunnies, but chocolate comes out for every holiday.
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Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide?
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
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Most of us enjoy chocolate this time of year, but how many of us appreciate its historical roots and significance?
La définition du travail des enfants dans les cacaoyères d'Afrique de l'Ouest est toujours contestée.
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La prévalence du travail des enfants, et éventuellement d'autres sujets sensibles, ne sont pas mesurés avec précision.
Underneath the shiny wrapper, a chocolate bunny is a fermented food.
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Only 10%-20% of cacao flowers are pollinated.
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Entomologists wonder if the insects currently pollinating farmed cacao are the right ones for the task.
How did military conflict fit into the end of a mighty civilization?
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Grisly war trophies made from the heads of vanquished enemies certainly grab attention. But archaeologists are more interested in what they may tell about a tumultuous time of shifting political power.
Don’t believe all the healthy hype.