Sukha is one of the leading global researchers in exploring the range of factors that contribute to the flavors that can be found in chocolate. As such, tasting is a crucial part of his work. His exploration includes the lesser-known flavors found in craft chocolate, in addition to the bars you'd find in a check-out line, which are mass-manufactured for consistency. Industrial chocolate is "chocolate that you eat," Sukha says, while craft is "chocolate that you experience." Although makers get most of the credit, these moments of deliciousness are largely due to the work of cocoa farmers, and the places where cocoa is grown and processed.