One way to improve the sustainability of this very important food chain is to properly manage the residual biomass produced through the processing of the cocoa fruit.
Actions to improve this aspect would lead to fewer phytosanitary problems and at the same time produce new incomes for farmers, given the consequent valorisation of residual biomass which has so far been little used. The implementation of biotechnological tools and extraction techniques could be a relevant and effective way to obtain value-added products from the residues of the cocoa production chain.
Enhancement of residues / by-products of the cocoa chain.
In recent decades, technological advances in cocoa cultivation have not accompanied the increase in the consumption rate and international demand has raised socio-environmental concerns, which are now attracting the interest of various players in the cocoa production and supply chain. More interest has recently been given to the use of cocoa by-products.
Biofuels, chemicals, biological hydrogen, energy, animal feed products and biomaterials have been produced in recent years after meticulous research into the potential of residual biomass from sugar cane, palm oil, cassava, maize, coffee and rice, including the others.
Today it is crucial to recover most of the biomass produced during cocoa processing.
By definition, bioactive compounds are essential and non-essential nutritional constituents found in small quantities̀ in food and confer benefits to human health.
These compounds have been evaluated to demonstrate their anti-inflammatory effects, protective properties against cardiovascular disease and other bioactive characteristics.
