Presented by Professor David Guest, Faculty of Agriculture and Environment and Galit Segev, Food Scientist & Chef Dark, delicious and decadent, the rich flavour of chocolate has inspired passions, addictions and even literature for more than three thousand years. Cacao is produced from fruit of the tropical tree, Theobroma cacao, literally meaning ‘food of the Gods’. Not just appetising, chocolate also has health benefits – reducing blood pressure and enhancing psychological happiness. Cacao is grown in West Africa, South America, Southeast Asia and the Pacific – areas vulnerable to threats of climate change, political instability, pests and diseases. Rapidly increasing chocolate consumption in developing Asian economies is making chocolate manufacturers anxious about meeting demand. To counter a chocolate catastrophe, Professor David Guest’s research supports the chocolate industry by improving the sustainability of smallholder cacao production. Professor Guest’s work with farmers in Indonesia, Papua New Guinea and Bougainville shows that good farm management increases yields, resulting in improved living standards, reduced rainforest clearing, political and social stability, and securing future supplies of chocolate. Galit Segev, food scientist and chef, will reveal the science of working with chocolate, from technique tips to practical points. Join us afterwards for an exciting array of hands-on activities including chocolate tasting.