Motivation and Problem
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.
 Fraunhofer Institute for Molecular Biology and Applied Ecology IME
                        Fraunhofer Institute for Molecular Biology and Applied Ecology IME 
				     
				     
				     
				    