I'm looking for scientific methods or lab processes to indicate flavor profile that are available to planters and farmers.
Planting for yield and resistance is the practice up till recently and needs to change for the sake of fine flavor chocolate.
I would like to start this thread for any resources that would empower planting decisions. Taste profiling or organoleptic tests with dried beans is widely practised but I would like to know if there are other approaches.
This would greatly help me make propagation decisions. Much appreciated!