We offer natural solutions to improve post-harvest cocoa processing and quality of commercial cocoa beans

Lallemand’s yeast selection process for cocoa post-harvest started more than a decade ago working jointly with cocoa farmers and post-harvest experts. Responding to the need for better fermentation control and a significant reduction in fermentation time, we developed the LALCOCOA™ range of yeasts to secure this crucial step and unlock the full potential of cocoa flavour.

LALCOCOA™ yeasts are specific natural solutions developed to better control cocoa key step of fermentation, highlighting expression of cocoa varietal and respecting origin driven characteristics.

Driven by our passion for scientific innovation, Lallemand is committed to advancing cocoa fermentation control through a range of naturally selected microorganisms, designed to optimise post-harvest processing and enhance cocoa quality