So we have all the taste ingredients from the cocoa fruit.

Hello and welcome to Business Daily from the BBC World Service.

I'm Imaging Folks.

Today we look at a new, more sustainable way to make chocolate,

developed where else in Switzerland.

If you think about the history of chocolate, we have always

advanced the category by innovation. Can it improve the livelihoods of cocoa farmers? You use more

of what is already there, right? So instead of like fighting over who gets how much of the cake,

you make the cake louder and make everybody benefit.

The farmers get significantly extra income.

That's all coming up on Business Daily.

So the cocoa fruit typically you only take the seeds for the chocolate.

In a small laboratory in Zurich's prestigious Institute of Federal Technology,

known here as the ETH, chocolate scientist Kim Mishra and cocoa specialist Anyan Schreiber,

are admiring a cocoa fruit. Green and yellow, oval-shaped and the size of a pumpkin, in Anian's view,

underestimated if only its beans are used.

If you compare it with an apple, right, it's like you throw away the apple to use its seeds

and nobody would throw away this delicious fruit. And exactly that's what we do right now

with the cocoa fruit the system of

chocolate has a issue it's just not sustainably produced and it will not sustain any longer as we

see now with the cocoa crisis in west Africa where the cocoa prices have sought by 500% over the

last 12 months we see that the system is just inevitably broke.

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