By-Product of Cocoa Production, from Circular Economy Approach
- Beschreibung
Large amounts of waste are produced during the manufacture of cocoa. In fact, only 10% of the weight of the cocoa fruit is utilized for commercial purposes, with the remaining 90% being thrown away as trash or byproducts. The exterior tegument, commonly referred to as cocoa bean shells, that covers the cocoa beans is one of these by-products.
Cocoa bean shells (CBS), which make approximately 10%–17% of the total weight of the beans, are one of the main by-products of the processing of cocoa beans. Consequently, their disposal may have negative effects on the environment and the economy. Since CBS may be a source of nutrients and intriguing chemicals, such as fiber (about 50% w/w), cocoa volatile compounds, proteins, minerals, and vitamins, as well as a wide range of polyphenols, it may be a desirable ingredient or supplement for new and functional foods. In reality, it is becoming more crucial to value food byproducts within the context of a circular economy for both economic and environmental reasons. The circular economy is receiving more attention from consumers, corporations, and politicians worldwide as a means of decreasing the environmental impact of production and consumption.
By-Products of Cacao Production
The remaining fruit is typically thrown away once the raw cacao beans (grains) have been removed from the pod. The external pod husk weighs more than 75% of the entire pod weight, making up the majority of the fruit's weight.
The following are the top four types of cocoa pod by-products: pod husk, pod ash, pulp and bean shell. When handled properly, pod husks can be a practical substitute for compost, animal feed, and electricity generation. Fertilizers can be made from pod ash. Due to its sweet flavor, pulp (also known as mucilage or baba) can be recycled for use in foods and beverages. The enormous potential of bean shells for a range of different application especially for cocoa substitution due to the comparable nutritional composition.
This review aims to explore the benefit of utilization of by-product from cocoa production within the circular economy approach
- Beschreibung des interdisziplinären Teils des Projekts
- Circular economy can be seen from the interdiciplinary point of view
- Projektzeitraum
- Wintersemester 2023/24
- Bewerbungszeitraum
- 16.10. bis 06.11.2023
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
October: First meeting and discussion
November - December: Literature searching using several key words
January : Data mapping and analysis
February – March : Abstract and poster development
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Institut
- Institut für Ernährungswissenschaften (140) (Food Science, Food Technology, Community Nutrition, Nutrition,)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 90 Stunden pro Teilnehmende:r
| 3
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
This review aims to explore the benefit of utilization of by-product from cocoa production within the circular economy approach
- Anmerkungen für Studierende
- Schlagworte
- cocoa by-product, Cocoa bean shells (CBS), cocoa pod husk, cocoa pod ash, cocoa pulp, cocoa substitution, circular economy