Name: 可可價格飛漲--實驗室培植的巧克力能解決這個問題嗎？ (The price of cocoa is soaring — could lab-grown chocolate be the answer?)
Uploaded: 2025-09-01T18:11:22.000Z
Duration: 6 min 26 s

程度副詞

There's a dark side to coffee and chocolate, and it's not just a matter of taste.

咖啡和巧克力也有黑暗的一面，這不僅僅是口味問題。

The production of both commodities has been linked to deforestation and child labor.

這兩種商品的生產都與森林砍伐和童工有關。

基礎被動語態

That's why Sacramento-based startup California Cultured has made it its mission to change how both staples are made.

是以，位於薩克拉門託的初創公司 California Cultured 將改變這兩種主食的製作方式作為自己的使命。

Founded in the summer of 2020, the company is building a new lab to expand its production capabilities.

該公司成立於 2020 年夏天，目前正在建設一個新的實驗室，以擴大其生產能力。

Alan Pearlstein is California Cultured's founder and CEO.

Alan Pearlstein 是 California Cultured 的創始人兼首席執行官。

The process of making traditional chocolate bars versus your process is quite different.

傳統巧克力棒的製作過程與你們的製作過程截然不同。

Walk us through the steps and what the difference is between the two.

請告訴我們具體步驟以及兩者之間的區別。

Ever since like cocoa was domesticated in South America, the process was that trees would take about three to seven years to mature, then about once to maybe twice a year you have a flower, and then it takes another five to seven months for it to grow, then it has to get harvested, the beans have to get fermented, then they get shipped, the shells get broken up and turned into cocoa liquor, and eventually that gets squeezed into cocoa powder, cocoa butter, they get combined at different ratios to produce chocolate.

自從可可在南美洲被馴化以來，可可樹大約需要三到七年的時間才能成熟，然後每年開一次到兩次花，再花五到七個月的時間生長，然後收穫，可可豆發酵，然後裝運，可可殼被打碎，變成可可液，最後可可液被榨成可可粉和可可脂，它們以不同的比例混合在一起，生產出巧克力。

What we do is we are still starting with basically a little living bean.

我們所做的，基本上還是從一粒小小的活豆開始。

So instead of planting it, we basically put it in a liquid environment and we trick the bean over thousands of passages to sort of grow the way that we want.

是以，我們基本上不種植豆子，而是把它放在一個液體環境中，然後通過數千個通道來誘導豆子按照我們想要的方式生長。

So we're directly growing the tissue that basically gets turned into the chocolate.

是以，我們直接種植的組織基本上會變成巧克力。

So many plants usually grow in the ways that they do, usually because their next door neighbor cells basically excrete these phytonutrients that basically tell the cell what to do.

許多植物的生長方式，通常是因為它們的隔壁鄰居細胞基本上會排洩這些植物營養素，而這些植物營養素基本上會告訴細胞該做什麼。

And we read and developed our own process to read all of these instructions.

我們閱讀了所有這些說明，並制定了自己的閱讀流程。

So we sort of combine them in different ways through our media to communicate to the cell how it should grow.

是以，我們通過媒體以不同的方式將它們結合起來，向細胞傳達它應該如何生長。

Creating a new cell line, though, is a labor of love.

不過，創建新的細胞系是一項艱鉅的工作。

It takes a minimum of six months and up to three years.

這至少需要 6 個月，最長可達 3 年。

Once you actually have this cell line, it's roughly about a week's turnaround time for when you start the growing process to when you're harvesting basically finished cocoa.

一旦你真正擁有了這一細胞系，從開始種植到收穫基本完成的可可，大約需要一週的週轉時間。

We see the future of it is if a company wants to have X hundreds of thousands of tons, they will tell us we want it to taste like this, to smell like that.

我們認為，如果一家公司想生產 X 萬噸產品，他們會告訴我們，我們希望它的味道是這樣的，氣味是那樣的。

We put in the right cell line and within a couple of days later, we're able to sort of deliver a very large amount of cocoa.

我們放入合適的細胞系，幾天後就能生產出大量可可。

At first, consumers will need to pay a premium price for the company's products.

起初，消費者需要花高價購買公司的產品。

But as capacity increases, the goal is for the cost to come down.

但隨著產能的提高，我們的目標是降低成本。

We've seen about eight out of 10 currently can't really tell the difference between what we're making and traditional chocolate.

我們看到，目前十個人中有八個人分辨不出我們製作的巧克力和傳統巧克力有什麼區別。

Hi, welcome to the California Cultured Food Lab.

你好，歡迎來到加州培養食品實驗室。

So I met with California culture's head of strategy and chocolate making, Steve Stearns, for a chocolate making and tasting session.

於是，我與加州文化公司的戰略和巧克力製作負責人史蒂夫-斯特恩斯（Steve Stearns）會面，參加了一次巧克力製作和品嚐會。

He worked at the three Michelin star restaurant Noma, which has been named the world's best restaurant five times.

他曾在米其林三星餐廳 Noma 工作，該餐廳曾五次被評為世界最佳餐廳。

So, Steve, you're going to walk us through the process of creating cell based chocolate.

那麼，史蒂夫，你將帶領我們瞭解細胞巧克力的製作過程。

So the first step when we take the cells from the science team is we ferment the cells with yeasts that you might find on conventional cocoa farms.

是以，當我們從科學團隊獲得細胞後，第一步就是用傳統可可種植園中的酵母發酵細胞。

Next, we would take those cells after they're dried and we would throw them in a roaster, which is what you would typically find in a conventional chocolate making process as well.

接下來，我們會把烘乾後的細胞放入烘焙機中，這也是傳統巧克力製作過程中的典型做法。

There's a lot of precursor molecules that get made during fermentation.

發酵過程中會產生很多前體分子。

Those precursor molecules combine during roasting to give you chocolatey notes in your finished chocolate.

這些前體分子在烘焙過程中結合在一起，使成品巧克力散發出巧克力的香味。

This one's a very fruity and cocoa forward chocolate.

這款巧克力果香濃郁，可可味十足。

So you can see some of the liquid chocolate that gets ground down to a really fine size.

是以，你可以看到一些被磨得非常細的液態巧克力。

Next, the chocolate liqueur is poured into molds and tempered to give it a shiny look.

然後，將巧克力利口酒倒入模具中，再進行回火，使其看起來更有光澤。

No additives or chemicals are used through this process.

該工藝不使用任何添加劑或化學品。

For this particular batch, Steve mixed five ingredients, the all important cultured cocoa powder, as well as normal cocoa powder, cocoa butter, sugar, and lecithin.

在這一特殊批次中，史蒂夫混合了五種配料，最重要的是培養可可粉，以及普通可可粉、可可脂、糖和卵磷脂。

Well, should we taste some chocolate?  All right.

我們要不要嚐嚐巧克力？  好吧

Feel free to grab a bean and I'll taste it with you and just let it kind of melt in your mouth.

隨便拿一顆豆子，我和你一起品嚐，讓它在你口中融化。

It tastes like chocolate that you would buy at the store.

它的味道就像你在商店裡買到的巧克力。

And what's the marketing plan for this once you hit the market?

一旦進入市場，有什麼營銷計劃？

We want to make the biggest impact on the chocolate supply chain that we can.

我們希望儘可能對巧克力供應鏈產生最大的影響。

And we feel the best way to do that is to try to meet the growing demand that's happening in the chocolate industry with a dwindling supply.

我們認為，最好的辦法就是在供應量不斷減少的情況下，努力滿足巧克力行業日益增長的需求。

And so we want to co-brand products with those chocolate companies.

是以，我們希望與這些巧克力公司共同打造產品品牌。

One of those first made with products will be a collaboration with Japanese group Meji, owner of the popular Hello Panda snacks and one of California Culture's investors.

加州文化的投資方之一，也是廣受歡迎的 Hello Panda 零食的所有者，日本 Meji 集團將與加州文化合作推出首批產品。

Target market launch date sometime in 2025 or 2026.

目標市場投放日期為 2025 年或 2026 年。

Bean sourcing needs to comply with anti-biopiracy laws for one.

首先，豆類採購需要遵守反生物盜版法。

Oh, and it all still needs FDA approval for human consumption.

哦，這一切還需要美國食品及藥物管理局的準許才能供人類食用。

The chocolate market is seen having an annual growth rate of 5.1% through to 2032.

預計到 2032 年，巧克力市場的年增長率將達到 5.1%。

To help tap into that, California Culture will need to increase production significantly and lower its price point to entice us, the consumer, to bite.

為了利用這一點，加州文化公司需要大幅提高產量，降低價格，吸引我們消費者上鉤。

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可可價格飛漲--實驗室培植的巧克力能解決這個問題嗎？ (The price of cocoa is soaring — could lab-grown chocolate be the answer?)

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