Developing story — details emerging. Check the source link for the latest updates.
Developing story — details emerging. Check the source link for the latest updates.
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the cocoa tree itself.
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France, Greece and the United Kingdom have faced severe heat and dry weather—leading to emergency fire operations and drought conditions.