R&D 

At Drach-oc, we - the chocolate maker Haidhar, chocolate R&D Zhen Yue, and me - are always on the lookout for innovative ways to enrich the chocolate industry, particularly with sustainability at the forefront of everything we do. That's why we are excited to share our involvement in a groundbreaking project led by Dr. Daniel Anang, Senior Lecturer in Food Science and Technology at Manchester Metropolitan University ( https://www.mmu.ac.uk ) The project focuses on cacao husk, a byproduct often overlooked in the food industry, and explores its potential in creating new, sustainable food products, including innovative chocolate applications.

The hidden gem called cacao husk

Cocoa husk is the outer shell of the cacao bean that is typically discarded during the chocolate-making process. However, its potential as a resource has been largely untapped, despite its richness in valuable compounds such as polyphenols. These compounds have shown promise in improving both health and flavor in food products. By analyzing cocoa husk for its nutritional value, including its polyphenol content, and evaluating safety factors such as mycotoxins and heavy metals, Dr. Anang’s team is pioneering a new frontier in sustainable food innovation.

Sustainable Innovation

We were instantly intrigued by the concept and eager to contribute. Over the months, we have been in regular contact with Dr. Anang, who has kept us updated on the progress. This collaboration is not just about exploring new ways to use cocoa husk but also ensuring that these innovations are safe for consumption. The team has been running tests on the microbial profile and heavy metals in cocoa husk samples from various regions, including Malaysia, Ghana, India, and Cambodia. Their results have been promising, with the aim to create a decontamination process that ensures the husk is safe to use in food products.

Conclusion: A Bright Future for Cacao Husk

As we move forward with this exciting project, we are eager to see how cocoa husk can transform the chocolate industry. This collaboration with Dr. Daniel Anang and his team at Manchester Metropolitan University is just the beginning of what promises to be a major step in the evolution of sustainable chocolate production. With continued research and innovation, we believe that cocoa husk could soon become a key ingredient in not only Drach-oc’s products but also in the future of the chocolate industry at large. Stay tuned as we continue to work on this groundbreaking project, and be part of the future of chocolate!

Stefan Struik, 26 November 2024

P/S: check also www.cacaocacao.com and www.cocoasustainability.org