Using more of the fruit

The BBC reports that Swiss chocolate researchers have found a way to use the cocoa fruit and not just the cocoa seeds. The article drags in irrelevant self-flagellation about slavery, and somehow manages to miss the fly in the ointment--the cocoa fruit rots quickly. Harvesting that would demand refrigeration on site and in its delivery, and the concentration process would have to also be in-country. The latter industry would be a good thing for the producing country, but providing reliable electricity to the farms might be challenging.

Anyhow, kudos to the researchers!