“By understanding Australia’s unique fermentation environment, we can intervene during the process and start to direct those flavour profiles.” Bekker said the study could help bolster the Australian chocolate industry. “We don’t want to compete with the mass-produced chocolates; it is about positioning Australia as a premium unique market.” CEO of Australian chocolate company Charley’s Chocolate Factory and CACAO President Chris Janke agreed, describing Australia as a “small cottage industry” dependent on ensuring consistent quality. Janke said working with UQ researchers had given scientific backing to a long-held belief in the industry about the importance of the fermentation process.