Baaritaan cusub: Goobta la kariyo kookaha ayaa qiyaastii nus ka mid ah dhadhanka shukulaatada Australiya

Cilmi-baarayaasha jaamacadda Queensland ayaa muujinaya farqiga dhadhanka u dhexeeya goobo kala duwan oo Fermentation ah

Baaritaan cusub ayaa muujinaya in qiyaastii kala badh dhadhanka shukulaatada Australiya uu saameyn ku yeesho goobta la kariyo kookaha. Goobta fermentation-ka ayaa saameyn ku leh dhadhanka ka badan geedka kookaha laftiisa. Warshadaha kookaha Australiya ayaa macluumaadkan u adeegsan doona suuqgeyn farqiga gobolada.

Farqiga dhadhanka ee goobo kala duwan

Cilmi-baarayaasha Jaamacadda Queensland iyo beeralayda deegaanka ayaa ogaaday farqiga cad ee dhadhanka kookaha laga kariyey saddex goobood oo Waqooyi-Farke Queensland ah: Mossman, Fishery Falls iyo Mission Beach. Tani waxay muujinaysaa muhiimadda goobta kariinka leedahay.

Natiijadu waxay soo jeedinaysaa in kookaha Mossman uu leeyahay dhadhamo midho leh, kii Mission Beach uu ahaa mid shukulaato badan, kii Fishery Fallsna uu dhexdooda marayay. Sida loo xusay: "The Mossman [cocoa] had a more fruity profile, the Mission Beach one had a more chocolatey profile, and the Fishery Falls one was kind of in between those".

Nidaamka kariinka iyo kookaha

Kariinka kookaha waxaa caadi ahaan sameeya microorganism-yo dabiici ah halkii laga isticmaali lahaa nooc gaar ah oo yeast ah. Deegaanka la kariyo ayaa go'aaminaya microorganism-ada firfircoon, taasoo qayb weyn ka ah sida shukulaatadu u dhadhamiso.

Baaritaanku wuxuu muujinayaa in kariinku uu qiyaastii nus ka mid ah dhadhanka shukulaatada abuuri karo. Tanina waxay warshadaha u furanaysaa fursad ay ku kala saaraan badeecadahooda iyadoo lagu salaynayo goobta la kariyey.

Mustaqbalka warshadaha kookaha

Australian Cocoa Group, oo ka shaqaynaysa balaadhin warshadaha kookaha Australiya, ayaa rajaynaya in macaamiishu ay u xulaan shukulaatada sida khamriga loo xulo. Kookaha Australiya waxaa loo suuqgeeyaa qiimo ka sarreeya kookaha caalamiga ah.

Jim McKerlie ayaa xusay in macaamiishu mustaqbalka yiraahdaan: "Well I've got this cocoa, this is from Tully and we know that from Tully it's got these particular flavour profiles". Waxaa uu intaa ku daray: "One of the factors that will justify that differentiation or that premium is the fact that you can say this is where it's come from, this is the flavour profile that you get, and consumers love that".

A University of Queensland study has found that where cocoa beans are fermented can influence the taste of a finished chocolate bar more than the cocoa plant itself, with fermentation accounting for nearly half of the final flavour.

Fermentation Drives Distinct Flavour Profiles

Researchers at the University of Queensland, working with local growers, tested cocoa fermented at three Far North Queensland sites: Mossman, Fishery Falls and Mission Beach. The trials produced clearly different flavour profiles depending on the location of fermentation.

Chris Jahnke, a Mission Beach cocoa farmer and chocolate maker who supplied the crop, said the results scientifically backed what he had already suspected. He noted that fermentation could account for almost half of the flavour produced in a chocolate bar.

Microorganisms and Environment Shape Taste

UQ food chemist Marlize Bekker explained that fermentation affects flavour through the activity of naturally occurring microorganisms in the environment. These organisms produce metabolites that become precursor compounds for cocoa flavour, roasted notes, buttery tones and tropical fruit flavours.

Unlike other fermentation processes, cocoa is generally fermented using naturally occurring microorganisms rather than a specific yeast strain. This means the environment where cocoa is fermented can influence which microorganisms are active and, ultimately, how the chocolate tastes.

Industry Plans to Market Regional Differences

Jim McKerlie, executive chair of the Australian Cocoa Group, said the research could eventually help consumers choose chocolate based on its regional flavour profile, much like they might choose a wine based on where it was produced.

He added that Australian cocoa was already marketed at a premium price compared to international bulk cocoa, and this research could help explain why. One of the factors that will justify that differentiation or that premium is the fact that you can say this is where it's come from, this is the flavour profile that you get, and consumers love that.