Chocolate cultivated in Laboratory cultivated in California
It is, with much, the weird and exclusive chocolate I have eaten. In fact, you can’t even buy it in stores. However, it does not look so special: only a few flattened drops, a slightly clearer tone than most black chocolate, sealed in a small plastic bag.
It smells like black chocolate and also knows how this, but better, less bitter. Above all, for me, there is no doubt that this is real.
That is important because what I am eating was not done with cocoa beans from trees such as normal chocolate. Rather, it was cultivated in a glass flask by California cultOne of several companies with the aim of producing chocolate in Vat using cell culture technology.
Cultivated chocolate could be even better than the type cultivated in the trees, says Alan Perlstein, CEO of the company, with higher levels of chemicals such as polyphenols than I could have health benefitsNo pollutants, such as heavy metals, taken from the ground or pesticides sprayed in the crops, and a flavor that rivals anything in the market now. “We are trying to create flavors that are almost unattainable through traditional chocolate manufacturing,” he says.
However, for many chocolate companies, the main attraction of obtaining raw vat ingredients instead of trees is the potentially unlimited supply. Climate change is reaching cocoa farms strongly, which leads to shortage: the price of cocoa grains has quadrupled after remaining relatively stable for decades.
So, can chocolate grow in a VAT really compete with the variety cultivated in trees in the price? And he will do it …
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