Date: 21 Jun 2012

Cocoa and Its By-Products: Identification and Utilization

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Key Points

  • Cocoa pulp juice (sweatings) may be made into a fruit drink either alone or in combination with other fruit juices. It may also be used for making jam and marmalade. Moreover, commercial-grade pectin may also be extracted from it.

  • Fermentation of the sugars in cocoa pulp juice (sweatings) leads to the production of alcoholic drinks (gin and brandy) and also the production of wine and vinegar.

  • Dried cocoa pod husk may be used as a feed ingredient for poultry (10%), pigs (25%), and sheep (40%). Fresh/wet pod husk has been fed to pigs at 300 g/kg of the ration. Fermentation of cocoa pod husk with Pleurotus ostreatus improved its feeding value and increased its usage in broiler finisher diets to 20%.

  • The ash produced when sun-dried cocoa pod husk is burnt contains about 40% potash, which can be used as the alkali for the making of soft soap and liquid soap. The ash may also be converted into a potassium-rich fertilizer by adding starch and then pelletizing the mixture.

  • Cocoa butter can be extracted from discarded cocoa beans and may be used in the production of toilet soap, soft soap, and body pomade.

  • A feasibility study, conducted as part of the ICCO/CFC/COCOBOD-funded cocoa by-products project, indicated that there is the potential for cocoa farmers to enhance their incomes through the processing of cocoa waste into the developed by-products.