One way to tackle these problems is to make chocolate without using cocoa beans — the fermented seed of the cacao tree. Cocoa-free chocolate is already available but scientists around the world ...

As early as 1500 B.C., historians believe that the Olmecs in southern Mexico were likely some of the first people to ferment, roast, and grind cacao beans to make delicious, frothy drinks.

Workers fill sacks with cocoa beans in Kahin village at the edge of the Scio forest reserve in Duekoue, Ivory Coast. [Photo: Reuters] The pulp is fermented for five to seven days turning it around ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...