The production of cocoa is riddled with various environmental and socio-economic issues. In many cocoa-producing regions, traditional cocoa production involves deforestation to create land for cocoa farming, as well as the use of child labour on farms. Additionally, cocoa farmers often struggle with plant diseases, low incomes, and limited access to modern farming techniques. An innovative approach that involves using the entire cocoa fruit for production aims to maximize the value of the fruit, minimize waste, and promote a more sustainable method of producing cocoa products that we all enjoy.

How it works: An example from the chocolate industry.

The whole-fruit formulation innovation has been used to reduce food waste and sugar in chocolate production. A team of scientists at the Federal Institute of Technology in Zurich have combined cocoa pod and cocoa bean pulp to create a sweet fruit jelly. The team first extracted, dried, and milled the endocarp – the innermost layer of the cocoa pod – into a fine powder. Next, the cocoa bean pulp was harvested and pressed to extract the juice, which was then concentrated to enhance its sweetness. Finally, the endocarp powder and the concentrated pulp juice were mixed and heated to form the cocoa fruit jelly. This jelly, which contains 14% sugar, was added to the cocoa mass to make the chocolate, eliminating the need for refined sugar as is the case with conventional chocolate. The wide adoption of this process can potentially cut down the outsourcing of sugar by chocolate companies. This would reduce the emissions associated with growing, processing, and transporting artificial sugar.

What’s In for Health?

Whole-fruit chocolate is a healthier and more sustainable choice compared to traditional chocolate. It has a higher fiber content of 15 grams per 100 grams, compared to 12 grams in conventional chocolate. It also contains reduced saturated fat, with 23 grams per 100 grams compared to 33 grams in traditional chocolate. Whole cocoa fruit products are rich in minerals such as potassium, magnesium, and iron. They also contain more antioxidants and increased flavonoids, which have been linked to improved cardiovascular health and better blood flow to the brain. Additionally, cocoa contains phenylethylamine (PEA), which can elevate mood. However, it's important to ensure proper and hygienic processing of whole cocoa to avoid contamination. Some individuals may have reactions to cocoa pulp or other components, and excessive consumption can lead to theobromine toxicity, causing symptoms such as nausea, vomiting, and headaches.

Economic Benefits

Using the entire cocoa fruit for production offers numerous economic benefits, including increased employment opportunities in the processing, manufacturing, and marketing of cocoa products. This approach also allows farmers to have more negotiating power for their cocoa fruits. In addition to cocoa beans, the sale of cocoa pulp, juice, and endocarp powder can create additional income streams for smallholder farmers, potentially leading to more sustainable income for cocoa-producing regions. Manufacturers can command premium prices for sustainable and innovative products made of whole cocoa fruit. Furthermore, utilizing the entire cocoa fruit can help reduce soaring cocoa prices as there will be a reduced dependence on beans and create diversified revenue streams from non-bean products. Whole cocoa fruit production will also stimulate local economic growth through value-added production, contributing to national gross domestic product growth.

Market Opportunities

Cocoa producers should raise awareness and boost demand for sustainable and eco-friendly products, such as whole-fruit chocolate, cocoa pulp juice, jam, or marmalade. The growing market for cocoa-based beverages and snacks presents another opportunity that producers can take advantage of. Niche markets for specialty cocoa products, such as cocoa tea and cocoa-based cosmetics, are another avenue for business.

Whole-fruit cocoa processing is an innovative and sustainable approach that can benefit farmers, communities, and the environment by maximizing the use of the entire cocoa fruit.

REFERENCE

Information from https://sustainablebrands.com/read/circular-economy/benefits-cacao-fruit-chocolate-even-sweeter#:~: and https://www.bbc.com/news/articles/cn47zg3xgxxo was used in this story.