Page 106 - FoodFocusThailand No.210 SEPTEMBER 2023

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be used in baking and confectionary products, as well as in
low-calorie dietetic and fiber-rich products. Additionally, cacao
shell also shows potential in biofuel development. Ethanol
from plant biomass composed of cellulose, hemicellulose,
and lignin is considered an alternative to fossil fuel. The
sugars in cacao shells proved to be an excellent source of
ethanol.
4. Cacao Sweating refers to the liquid produced during
the fermentation of cacao beans. This liquid comes from
pectin breakdown in the cacao pulp surrounding the beans.
The fermentation of the sugars present in cacao sweating
produces alcohol that can be used to manufacture alcoholic
drinks like gin and brandy. Cacao sweating can also be used
in the production of vinegar and wine.
5. Cacao Nibs are the bits of cacao bean part left after
cacao beans have been fermented and dried. These have
an intense chocolate flavor and a bitter taste. They are mostly
How Can We Apply Cacao By-products used as an ingredient to add flavor and texture to products.
1. Cacao Pulp is the mucilage that surrounds the cacao They can be added to foods such as cereals, smoothies,
bean. It makes up 8.7-9.9% of the cocoa fruit weight. After granola bars and sauces, or processed into jam.
cacao beans are removed from the ripe pod, the pulp is left to According to the supporting factors from both domestic
ferment alongside the beans. During fermentation, the pulp is entrepreneurs and the international market gaps, it is
broken down into a liquid by bacteria before draining out. The therefore considered that the cocoa industry still has the
main reason cacao pulp usually wastes away is that the pulp- opportunity to grow continuously. The increased production
separating process takes a long time, and it is thought that not also brings environmental problems due to the process of
worthwhile to be processed into new products. Fortunately, this becoming chocolate, known as “Bean to Bar”, has several
exceptionally nutritious pulp can be turned into a raw material steps and leaves a lot of by-products. However, the research
for food and beverage products. Particularly, the fermentation indicated that the nutritional value and potential of each by-
of the cacao pulp is then filtrated and pasteurized to give an product as mentioned above suggests that the manufacturer
exotic flavored sweet-sour juice called ‘Cacao pulp juice’, which can turn this problem into an opportunity by transforming
has met much success with consumers. This added-value these by-products and adding value into the new products,
product is rising to become one of the most sought-after combined with Thai cacao identity. This is not only beneficial
beverages in the world with more health-conscious consumers. for the midstream and downstream manufacturers but also
2. Cacao Pod Husk is the part left over after the harvest to deliver healthy cacao products to consumers as the
of cacao beans. For each ton of cacao beans produced, 10 scientific name of cacao, ‘Theobroma Cacao’, which literally
tonnes of pod husks are discarded as waste. The husk makes means ‘food of the gods’.
up 70-80% of cacao fruit weight. This cacao by-product is a
rich protein, fiber, potassium, and minerals source. Pod husks
can be transformed into high-value products, such as raw
materials for agrochemicals, biomaterials, and biofuels.
Furthermore, a previous study revealed that cacao pod husks More Information Service Info C015
are a good source of dietary fiber with a high content of water-
soluble pectin, bioactive compounds which can be mixed into
food. In a 2021 study, the researcher transformed cacao pod
husk into flour, then used it in Frankfurter sausage as a starch เอกสารอ้างอิง / References
replacement. This study revealed cacao pod husks could be https://bantuchocolate.com/our-journey/potential-of-cacao-by-
used as a new ingredient to facilitate the functional characteristics products/
and stability of meat products. https://www.bot.or.th/th/research-and-publications/articles-and-
3. Cacao Shell is the coat removed from the cacao bean publications/articles/regional-articles/reg-article-2021-07.html
before or after they are roasted. This part is a brown and crispy Gutiérrez-Macías, P., Mirón-Mérida, V. A., Rodríguez-Nava, C. O.,
fibrous husk with a pleasant chocolate-like scent. Cacao shells and Barragán-Huerta, B. E. (2021). Cocoa: Beyond chocolate, a
show the potential as an ingredient for animal feed manufacturing. promising material for potential value-added products.
The shell represents an alternative animal feed source like In Valorization of Agri-Food Wastes and By-Products
cacao pod husks. Researchers have pointed out that cacao (pp. 267-288). Academic Press.
shells can be an energy substitute for maize in pig feed. Cocoa By-products จาก Food Wastes and By-products:
Furthermore, the cacao shell is rich in fiber, protein, and Nutraceutical and Health Potential Book
antioxidants, making it interesting to the food industry. It can เทคโนโลยีีการผลิตโกโก้ จากกรมวิิชาการเกษตร

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