Global cocoa supplies are predicted to fall short of demand again and some are looking to the high-yielding CCN 51 cocoa tree as the answer. Mars, Mondelez International, Cargill and Barry Callebaut all process CCN 51 beans. However, some confectioners, like Lindt & Sprungli, refuse to use the beans due to the acidic, sour flavor. While the trees produce more beans, the beans come with more pulp and proper fermenting is essential. "I have tasted CCN 51 that was fermented well, and the chocolate was actually good," said Lene Hjort Lorenzen of Toms Gruppen.