»CocoaFerm«

Cocoa production generates large quantities of by-products, and cocoa bean prices fluctuate greatly. This has a negative impact on the environment and the livelihoods of many cocoa farmers.

The use of by-products such as cocoa pulp offers a promising sustainable solution: pulp is suitable as a fermentation medium for microorganisms that produce pleasant aromas and can improve the sensory quality and nutritional value of food. In this way, by-products can be processed into valuable products.

Sustainable agriculture and the use of by-products can reduce environmental impact, stabilise incomes and secure the livelihoods of cocoa farmers in the long term.

The aim of CocoaFerm is to investigate alternative processing and stabilisation strategies for partially pulped cocoa beans and to utilise the cocoa pulp produced in the process. The sustainable use of by-products results in ecological benefits and economic stability for cocoa farmers. At the same time, valuable ingredients and products are to be developed that can be placed in growth segments such as healthy and aromatic beverages, puffed snacks, chocolate and powdered products.

• Fermentation of stabilised cocoa pulp
  • Fermentation with selected basidiomycetes
  • Adjustment of fermentation parameters (e.g. temperature, air supply, fermentation duration) and analysis of toxins and nutritional risks
  • Separation of fermented pulp into solid and liquid fractions using various separation technologies.

• Quality assessment and product development
  • Stabilisation of the fermented fractions
  • Evaluation of the fermentate by a sensory panel
  • Use of the fractions for the development of fermented beverages

• Flavour substance identification
  • Determination of the most important flavour substances in the fermentate by:
    • Sensory evaluation
    • Instrumental analyses
    • Olfactometric methods
  • Accompanying sensory panel to ensure consistent end quality.