Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?
Christiano Pedro Guirlanda | Geisa Gabriela da Silva | Jacqueline Aparecida Takahashi
The global cocoa and chocolate market is projected to reach EUR 169 billion by 2026 due to factors such as the growth of confectionery products in Asian countries and increased demand for premium cocoa-based products. In addition, there is an increasing demand for products with high cocoa content and organic chocolates. International commodity price fluctuations and the COVID-19 pandemic have had negative impact on global market prices also influencing the efficiency of circular economy. Therefore, cocoa production chain faces the challenge of finding sustainable ways to increase production while meeting the demands of modern society. Innovative developments in this area include adding value to residues, which account for approximately 80% of the fruit. Cocoa honey is a translucent juice produced during the cocoa fermentation process, with chemical and sensory characteristics similar to cocoa pulp. This juice has high contents of pectin, minerals, and fructose and technological potential to develop new products is foreseen. Its sweet taste, for instance, can be exploited in food preparations as a natural substitute for refined sugar. This review aimed to elucidate the nutritional, technological, and economic importance of the use of this edible underutilized by-product through innovative applications in the food and beverage industry.Image, graphical abstract
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