The CBS Cocoa Bean Shells Innovation Labs create food and non-food innovations based on cocoa bean shells.
Cocoa bean shells are a by-product of conventional cocoa bean processing for chocolate or chocolate-like products. They are produced after the roasting process, once the beans have been dried and exported from Africa. The shells are often used as garden mulch, acting as an organic fertiliser, or simply burned. Since 2018, we have been making the most of what has long been considered a waste product of the cocoa industry: the shells of cocoa beans, also known as cocoa husks.
We create our innovations by combining traditional African know-how with modern processing techniques in accordance with the principles of circular economy. This is achieved through a commitment to sustainability, working in harmony with people and nature. Our work to create and optimise innovations based on cocoa bean shells takes place within two main Innovation Labs. One is a cocoa bean shell innovation lab for food products, and the other is a cocoa innovation lab for non-food products.
Cocoa bean shells, a by-product of chocolate production, offer significant potential for use in the development of functional foods and beverages. The upcycling of these so-called waste products creates environmental and economic advantages by reducing waste and enabling the development of innovative, health-promoting products. This is precisely the focus of our work at the CBS Cocoa Bean Shells Food Innovation Lab.
As references, we worked on edible ice cream sticks made from cocoa bean shells, while determining the different contents of cocoa bean shells and considering new ways to avoid cadmium or reduce cadmium level in cocoa to within permitted limits. Furthermore, we developed a revitalising cocoa bean shell drink, in which the energy effect is derived exclusively from the cocoa bean shells, offering a unique product concept.
Despite their high nutritional value, cocoa bean shells are not always suitable for human consumption, either as a drink or a food. The quality of the cocoa bean shells depends on a number of factors, including the region of origin, the cultivation method of the cacao fruit and the roasting process of the cocoa beans. For this reason, the CBSM Cocoa Bean Shells Materials Innovation Lab specialises in the upcycling of cocoa bean shells into non-food products.
As references, we are working on the use of cocoa bean shells as a renewable resource and as an additive for polymer matrices
Dayog is an award-winning food entrepreneur, multilingual consultant and political scientist. Before embarking on entrepreneurship, he gained extensive experience in Africa and Europe providing policy advice and consultancy services on sustainable economy and development, regional security and development governance.
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