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Valuation Strategies for the Biomass Generated While Producing and Transforming Cocoa into Chocolate

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Trends in Sustainable Chocolate Production

Abstract

During cocoa processing, a large amount of residual biomass is generated from cocoa pod husks, mucilage exudate, and seed husks. Lack of treatments for its recovery causes serious sustainability problems and means losing products with high commercial and technological potentials. This chapter aims to characterize not only the chemical composition of the residual cocoa biomass but also the different strategies that exist for its recovery. The results indicate that the three above components are a source of essential nutrients rich in valuable compounds (polyphenols, organic acids, methylxanthines, etc.). Based on this composition, valuation strategies applied to different fields, such as the food industry, human health, cosmetics, and bioremediation, are proposed for each one. These advances would help improve some socio-economical and environmental indicators and promote the sustainability of the world’s cocoa production chain.

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  1. Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain

    Jesús Anthony Gutiérrez Chávez, José Manuel Barat Baviera & Édgar Pérez-Esteve

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    Charis M. Galanakis

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Chávez, J.A.G., Baviera, J.M.B., Pérez-Esteve, É. (2022). Valuation Strategies for the Biomass Generated While Producing and Transforming Cocoa into Chocolate. In: Galanakis, C.M. (eds) Trends in Sustainable Chocolate Production. Springer, Cham. https://doi.org/10.1007/978-3-030-90169-1_10

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