At Lallemand, we are a science-driven company with decades of expertise in microbiology and fermentation. We specialise in the research, development, production, and application of selected microorganisms and their derivatives, supporting fermentation processes across multiple agricultural industries.
Through LALCOCOA™, this expertise is applied specifically to cocoa post-harvest fermentation, helping producers improve process control, efficiency, and flavour consistency.
Our multidisciplinary team of microbiologists, fermentation specialists, and agronomists works closely with international scientific committees, local partners, and cocoa producers worldwide. Together, we support farmers in securing and controlling cocoa fermentation, enabling more reliable outcomes and enhanced cocoa quality.
Why Our Expertise Matters
Since 2013, Lallemand has been developing yeast-based solutions for cocoa fermentation, combining scientific research with on‑field expertise. Backed by a strong R&D team, we pioneered one of the first selected natural yeast solutions dedicated to cocoa post‑harvest processing.
LALCOCOA™ yeasts have been extensively tested across diverse cocoa origins through collaborations with producers, cooperatives, chocolate makers, and researchers. These field trials allow us to understand the impact of selected yeasts on fermentation and to recommend the most suitable strains according to fermentation conditions and quality objectives.
This experience enables cocoa producers to achieve greater fermentation control, efficiency, and consistent flavour profiles.
Building Knowledge Through Global Partnerships
Our expertise is built on strong collaborations with renowned research and technical partners since 2014, including:
- ICCRI (Indonesia)
- Virginia Tech (USA)
- Nicafrance (Nicaragua)
- WASI (Vietnam)
- CIRAD