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. 2018 Aug 11;102(20):8661–8675. doi: 10.1007/s00253-018-9279-8

Fig. 4.

Fig. 4

Main steps of the production of chocolate based on Theobroma cacao suspension cells. a One of the cacao fruits used to induce seven callus culture cell lines from beans. b Established callus culture of the clone ICS-45. c Microscopic picture of T. cacao suspension cells growing in shake flasks (clone ICS-45). d Twenty-L Flexsafe bag with mass propagated T. cacao suspension cells. e T. cacao suspension cells after freeze drying. f Produced cell culture chocolate