Swiss researchers have made a breakthrough in sustainable chocolate production by incorporating the often-discarded cocoa pod husk into the chocolate-making process.
The innovation not only reduces waste but also creates a healthier chocolate product, underscoring the vital role of technology in promoting sustainable food production and supporting more sustainable communities.
Even better, it offers up an extra source of income for cocoa farmers - allowing them to grow extra revenue from their cocoa bean product.
Transforming Waste into Sweetness
Traditionally, the cocoa industry utilises only the beans and pulp of the cocoa bean pod, discarding the husk. However, the scientists at ETH Zurich discovered that the cocoa pod husk itself could be processed to deliver a sweetener - and then used to replace granulated sugar.
By combining the inner layer of the fruit shell with the pulp, they created a sweet cocoa jelly that can be used in chocolate production. This new ingredient offers multiple benefits:
- Healthier Chocolate: The new chocolate is higher in fibre and lower in saturated fat, aligning with modern dietary preferences and promoting a healthier treat.
- Economic Benefits for Farmers: This method allows farmers to sell both the cocoa beans and the newly developed cocoa jelly powder, increasing their income and supporting sustainable livelihoods.
- Environmental Impact: Using more of the cocoa fruit reduces waste and the need for additional agricultural land, thus lowering the environmental footprint of chocolate production.
Testing and Collaboration
The development process involved extensive testing in collaboration with start-up Koa and Swiss chocolate maker Felchlin. The key was to ensure that the new chocolate maintains the smooth sweetness that consumers love, despite less sugar input, and that neither does the texture change or get lumpy.
The resulting product contains up to 20% of the new cocoa gel, providing a comparable sweetness to conventional chocolate.
Scaling Up Production
While scaling up production will require new facilities for farmers and adjustments in the value chain, the patent filing for this recipe marks a significant step towards bringing a new more eco-friendly chocolate to market.
The team’s work also highlights the potential for technology to create more sustainable food production methods that benefit both the environment and local communities.
For consumers, in the long term, it means they can help support cocoa farming communities even more - giving people a better quality of life while continuing to enjoy one of the world’s most loved confectionaries.
Interesting Facts About Chocolate
- Global Consumption: Around 7.2 million tonnes of chocolate are consumed annually worldwide.
- Historical Roots: The history of chocolate dates back over 3,000 years to ancient Mesoamerican cultures, where it was consumed as a bitter beverage.
- Economic Value: The global chocolate market was valued at over $130 billion in 2020 and continues to grow.
- Favourite Treat: Switzerland, known for its high-quality chocolate, also has one of the highest per capita chocolate consumption rates, averaging about 10 kilograms per person annually.
- Innovations in Flavour: Beyond traditional milk and dark chocolate, there are innovations such as ruby chocolate, introduced in 2017, which offers a natural pink colour and fruity flavour without any added berries or food colouring.
