Sustainable use of cocoa pulp by fermentation

Sustainable use of by-products from cocoa production

Cocoa production generates large quantities of by-products, which causes both ecological and economic problems for cocoa farmers. In addition, the prices for cocoa beans fluctuate greatly. Promoting sustainable agriculture and the use of by-products such as pulp is a promising solution to these challenges.

New processing technologies for cocoa pulp

The CocoaFerm project is investigating new strategies for processing and stabilizing cocoa pulp and partially de-pulped cocoa beans. The first step is to analyze how the partial removal of the pulp affects the beans and their use as a fermentation substrate. Subsequently, the stabilization of the pulp is tested using various processes in which time and temperature are adjusted. Studies in Brazil are concerned with processing into chocolate, while in Germany the physical properties of the pulp are being researched.

Cocoa pulp fermentation for new products

The stabilized cocoa pulp is fermented with the help of basidiomycetes. Various parameters are adjusted in order to investigate the effects on the product properties and the formation of possible toxins. After fermentation, the pulp is separated into solid and liquid components. Both fractions are stabilized and evaluated. Finally, they serve as the basis for products such as fermented drinks or puffed fruit snacks. At the same time, innovative drying processes such as microwave vacuum expansion and foam mat drying are being investigated in order to make the pulp usable in the long term.

Economic evaluation of the processing methods

An economic evaluation of the process is also carried out as part of the project. This will examine whether the project is economically feasible. For small and medium-sized enterprises in particular, this opens up opportunities to recycle cocoa waste and scraps and at the same time launch new products such as healthy drinks, snacks and chocolate on the market.