Cocoa and Its By-Products: Identification and Utilization - Springer

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Find how to Access access preview-only content Look out Inside Get Chocolate in Health and Nutrition Nutrition and Health Volume 7, 2013, pp 23-37

Cocoa and Its By-Products: Identification and Utilization

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. Page %P Page 1

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Within this Chapter

1. Introduction 2. By-Products from Cocoa Pulp Juice (Sweatings) 3. By-Products from Cocoa Pod Husk 4. By-Products from Discarded Cocoa Beans 5. By-Products from Cocoa Bean Shell 6. Other By-Products of Cocoa 7. By-Products as a Way of Increasing Farmer Income and Alleviating Farmer Poverty 8. Problems with Utilization of Cocoa By-Products 9. References 10. References

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Related Content References (62) About this Chapter

Title Cocoa and Its By-Products: Identification and Utilization Book Title Chocolate in Health and Nutrition Pages pp 23-37 Copyright 2013 DOI 10.1007/978-1-61779-803-0_3 Print ISBN 978-1-61779-802-3 Online ISBN 978-1-61779-803-0 Series Title Nutrition and Health Series Volume 7 Publisher Humana Press Copyright Holder Springer Science+Business Media, LLC Additional Links About this Book Topics Clinical Nutrition Nutrition Cardiology Neurosciences Food Science Keywords Cocoa pulp juice (sweating) Cocoa pod husk Fruit drink Jam Marmalade

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Pectin Gin Brandy Wine Vinegar Animal feed Liquid soap Soft soap Toilet soap Industry Sectors Health & Hospitals eBook Packages eBook Package english full Collection eBook Package english Medicine Editors Ronald Ross Watson Victor R. Preedy Sherma Zibadi Editor Affiliations
(ID2) (ID3) (ID1)

ID1. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona ID2. Dept. Nutrition & Dietetics, King's College ID3. Division of Health Promotion Sciences, Mel and Enid Zuckerman, University of Arizona Authors Emmanuel O. K. Oddoye Ph.D. (1) Christian K. Agyente-Badu M.Phil. (1) Esther Gyedu-Akoto Ph.D. (1) Author Affiliations 1. New Products Development Unit, Department of Cocoa Research, Institute of Ghana, 8, New Tafo-Akim, Eastern Region, Ghana

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