✅ Перевірена відповідь на це питання доступна нижче. Наші рішення, перевірені спільнотою, допомагають краще зрозуміти матеріал.
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What we can say is that this research has the potential to increase the amount of fine flavor cocoa available on the market (right now around 12 percent of produced chocolate is regarded as fine flavor), as well as reducing the waste produced by bad fermentations.