Problem
Cacao pod Husk (CH), a waste by-product of cacao processing, is approximately 52-76% of the fruit. In 2021, Davao Region is classified as the top producer of cacao in the country, contributing to 80.6% of the total production with a growing demand annually. While there is an expected increase in the quantity of cacao production, an increase in waste products of cacao processing is also closely monitored.
Solution
A snack was developed by one of the Food Technology students at the University of the Philippines Mindanao to address the waste problem of cacao production by processing cacao pod husk (CH) into powder which was then incorporated into the production of Sugar Cookies. The CH is from the BR25 variety which was analyzed to have 28.63% fiber content. The developed product has an increased fiber content from 0.58% to 1.72% and it also received general consumer acceptability which shows its marketability potential especially now with the global shift on the increased demand for healthy consumable goods.
Value proposition:
Fiber-fortified product
Add value to CH, a waste by-product
Increase food security, particularly in flour since it can be used as a substitute
Reduce the waste accumulation
Timeline
2019 —— Lab-scale development
2022 —— IP-assessment and protection
2023 —— Further development and pilot-testing
2024 —— Commercialization
Areas of development:
Conduct further analyses on shelf life, nutritional content, and product quality
Utilization of other local cacao varieties
Pilot-scale and market feasibility studies
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