Land & Environment

USU's Aggie Chocolate Factory Among First in U.S. to Process Rare Albino Cocoa Beans

By Braden Clark |

Albino cacao produces white beans (top), as compared with more commonly grown varieties of cacao (bottom).

Utah State University is excited to announce the arrival of rare Catongo cocoa beans at the Aggie Chocolate Factory. These unique albino beans, sourced from Fazenda Santa Teresa in Bahia, Brazil, will soon be processed into premium chocolate bars that showcase the beans’ distinctive flavor profile.

The Aggie Chocolate Factory is proud to be one of the first chocolate factories in the United States to have the opportunity to process the Catongo cocoa bean. This rare Forastero variety of cocoa bean in the Amelonados family is known for its unique albino genetics, resulting in a visually striking white cocoa bean that turns light brown during the fermentation process. The bean's flavor profile is marked by low acidity, citrus notes, nutty undertones, and subtle hints of spices, making for a truly one-of-a-kind chocolate experience. It does not produce white chocolate, but a pale brown with kind of depth and flavor notes of dark chocolate.

“We are thrilled that the Aggie Chocolate Factory has the opportunity to develop a new and deliciously mild 70% cacao chocolate made with rare, pure white, albino cocoa beans sourced directly from a single farm near Barra do Rocha, Brazil,” said USU food scientist Professor Silvana Martini, director of the Aggie Chocolate Factory. “The support we receive from the College of Agriculture and Applied Sciences helps put us on the leading edge of craft chocolate research and manufacturing and gives our students unique opportunities.”

The work with this unusual cocoa bean is possible through a collaboration with Luciana Monterio of Ara Cacao, who is currently a Fulbright Visiting Scholar at the Aggie Chocolate Factory. Ara Cacao is based in Brazil and does research and development focused on creating chocolate with particular attention to distinct flavor notes from its place of origin.

The arrival of the Catongo cocoa bean is part of USU's commitment to exploring and promoting the diversity of the chocolate world. The Aggie Chocolate Factory prides itself on supporting sustainable and ethical cocoa farming practices, and the Catongo bean is no exception. Fazenda Santa Teresa, the farm from which the albino beans are sourced, practices the traditional cabruca agroforestry system in which farmers plant cacao trees and other crops without clearing forests. This method preserves native trees and promotes biodiversity, allowing for the coexistence of cocoa trees, fruit trees and native wildlife.

Martini said the team is committed to crafting high-quality chocolate products that highlight the unique characteristics of the cocoa beans the factory sources while providing learning opportunities for students and supporting the confectionery industry.

The Aggie Chocolate Factory has begun roasting the Catongo cocoa beans and will start grinding the first full batch this week. The first batch of bulk chocolate is expected to be available by mid-week. A small test batch has already been molded, with “fantastic results.”

For more information about the Catongo cocoa bean and the Aggie Chocolate Factory, please visit aggiechocolatestore.com or contact Silvana Martini at (435)797-8136 or silvana.martini@usu.edu.

Through a collaboration with Fulbright Visiting Scholar Luciana Monterio (left) from Brazil-based Ara Cacao, the Aggie Chocolate Factory is processing rare albino cocoa beans.

Once roasted, the albino beans produce a paler chocolate that resembles milk chocolate but has the flavor notes of dark chocolate. These two bars are made from cocoa beans that are genetically similar except for genes that control pigment.

WRITER

Braden Clark
Marketing Manager
College of Agriculture & Applied Sciences
801-361-1818
braden.clark@usu.edu

CONTACT

Silvana Martini
Professor, Director
Department of Nutrition, Dietetics and Food Sciences, Aggie Chocolate Factory
435-797-8136
silvana.martini@usu.edu


TOPICS

Environment 282stories Agriculture 233stories Hands-on Learning 225stories Food 173stories

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