Cacao waste reduction is a great example of the philosophy that “waste is just a lack of imagination”.
As everyone knows chocolate is experiencing a perfect storm, driving cocoa ingredient prices ever higher. To help address the waste and cost issues many companies are now utilising the whole cocoa pod. They can:
1 – Use the fleshy pulp to make cacao juice
2 – Dehydrate the pulp for things like energy bars, even as an altenative to Dates.
3 – Extract the sugar from the pulp.
4 – Dry and pulverise the cocao pod skin to add fibre to products.
Not only can this help with cacao waste reduction but can help farmers raise their income and perhaps help stabilise cocoa prices.
You can read more here.
