An article in the BBC news site (August 27, 2024) titled “Have Swiss scientists made a chocolate breakthrough?” describes new technology developed at the Federal Institute of Technology at Zurich that claims to use the rest of the coca fruit i.e., the flesh and the husk, (rather than just the beans) to replace sugar in the chocolate and thus add to the value of the fruit. Given lower yields of coca beans, and rising cocoa bean prices, yet lower net benefits to farmers of the cocoa plant, will this new technology increase benefits back to the farmer ? Since the additional value will now require a market for the flesh and the husk, how should the logistics be organized to realize this value i.e., should these plants be in the coca bean source countries, or should the material be exported to use locations ? Since sugar is subsidized, and use of the flesh will increase chocolate costs, will customers be willing to pay more to use the whole cocoa fruit ?