As the world heats up, we’re going to have to find more innovative ways of satisfying our sweet tooth. Right now the popularity of candy and confectionery is exploding, especially in the UK, where American candies, chocolate, sweets and sodas are fast becoming a new favourite in British cupboards.
We’re all keen on being fairer and more environmentally friendly when we do our weekly shop, or when we’re buying anything really, so it’s no surprise that many producers are working closely with farmers across the world to find new ways of producing great tasting chocolate and candies.
If it means better ways to use water, or reduce the carbon footprint, or investing more in farming so that farmers get a better wage, then it’s something everybody can support, and it certainly looks as though the world’s biggest companies are finding new ways to do that.
One of the issues we’ve got is cocoa farming, and the huge demand it’s placing on farmers and the environment, so it’s a challenge that companies have spent a lot of time and money researching.
Now, however, there may be a solution that few of us expected; mangoes.
Mangoes instead of cocoa?
In an article by Sayma Akhter, Morag McDonald and Ray Marriot, they suggest that mangoes could well be the answer.
Cocoa, the main ingredient of chocolate, is translated from Latin to mean ‘food of the gods’ and has been enjoyed by people all over the world for centuries. There has, however, been a decline in the availability of it due to a number of factors including deforestation, climate change and economics.
Now the researchers are suggesting that the humble Mango, which isn’t really industrially farmed and is still considered a wild species across countries like Bangladesh, could be used instead of Cocoa butter.
Their research showed that “wild mango butter, made from the fruit’s stone, has a very similar chemical, physical and thermal profile to cocoa butter – as well as several superior properties.”
So, could wild Mangoes be the solution to these problems? Probably not all that quickly, but in the long term it’s certainly a decent suggestion to start to introduce it into products to see if it’s something that consumers would like.
After all, it’s a good way to help the environment, farmers and make them tastier. Cocoa butter is one of the few natural fats around that’s actually in high demand because it’s quite a healthy option when you take into consideration the healthy properties it has, but Mango butter has just as much, if not more, of these things.
So in the future, don’t be surprised if you’re picking up Mango butter chocolate in your local supermarket.