Comprehensive Characterization of Cocoa Residues for a Zero-Waste Cocoa Industry

High Resolution Image Download MS PowerPoint Slide Significant amounts of waste are generated in the cocoa industry. To valorize these byproducts and move toward a zero-waste cocoa industry, this study conducted a comprehensive evaluation of the physical, chemical, morphological, structural, surface, and thermal parameters of the three main cocoa residues: cocoa pod husk (CPH), cocoa bean shell (CBS), and cocoa mucilage (CM), derived from common varieties in the states of Bahia and Pará, Brazil. Numerical results highlight CPH as a significant lignin source (49.09 ± 0.41%), the highest value reported in the literature, and with protein content (8.78 ± 0.11%) higher than those of CBS (7.22 ± 0.06%) and CM (5.55 ± 0.04%). CBS is an adequate source of polyphenols (catechin and epicatechin), whereas CM is suitable for fermentative processes. Furthermore, all three samples demonstrated strong potential as bioenergy sources for various applications. These numerical findings underscore the versatility of cocoa residues for diverse applications, fostering a circular economy and supporting the energy transition. Finally, each sample was classified for its optimal destination based on the characteristics identified in this study.