“Transforming Cacao: A Sustainable Approach to Chocolate Production and Food Waste Reduction”
Chocolate is one of the most cherished treats globally, yet its production generates significant food waste. In the conventional chocolate-making process, only the fermented seeds of the cacao fruit are utilized, while the remaining parts — including the peel, pulp, and juice — are typically discarded or used as fertilizer for other cacao trees. Following the introduction of Barry Callebaut’s Cacaofruit Experience, the logical next step is to create an ingredient brand that makes various parts of the cacao fruit accessible to manufacturers. An earlier aspect of the Cacaofruit Experience included an event featuring a menu crafted by renowned Michelin-starred chefs, showcasing cacao fruit in cocktails, ceviche, and desserts, highlighting the need for access to these key ingredients.
Before the launch of the ingredient line, the sole product associated with the Cacaofruit Experience was CaPao, a snack brand developed by Mondelez’s SnackFutures innovation arm. The other components of the fruit do not possess the signature chocolate flavor; however, the juice offers a robust and naturally fruity taste, while the pulp surrounding the beans, where fermentation occurs, serves as a subtle sweetener. Additionally, cascara flour can introduce an herbal note to baked goods. Remarkably, all parts of the cacao fruit are rich in nutrients, providing iron, magnesium, zinc, fiber, potassium, B vitamins, antioxidants, as well as protein.
Today’s consumers are increasingly drawn to both the flavors and nutritional benefits of cacao fruit, and its sustainability aspect resonates strongly as well. Upcycling the various components of cacao fruit breathes new life into what would otherwise be wasted. A study by Future Marketing Insights revealed that the food waste industry was valued at $46.7 billion in 2019, with projections of a 5% growth over the next decade. Historically, very few companies have attempted to repurpose cacao fruit beyond mere waste, making these ingredients not only unique but also significant in their potential to substantially mitigate waste, especially considering they originate from an industry leader.
Moreover, this sustainability initiative has another important dimension: cacao farmers are compensated based on the weight of what they produce, meaning these new ingredients can lead to additional income opportunities. Bas Smit, Barry Callebaut’s global vice president of marketing, mentioned to Food Dive earlier this year that the company has transitioned to paying farmers not only for large sacks of beans but also for the fruit itself. Currently, the vast majority of cacao farmers live in poverty; a Fairtrade study indicates that the average household income for farmers in Ivory Coast is only $2,700. Barry Callebaut has committed to uplifting 500,000 farmers in its supply chain out of poverty by 2025, and transforming the fruit into valuable ingredients is a promising starting point.
Incorporating sustainable practices such as these also aligns with the health trends among consumers, who are increasingly seeking nutrient-rich products. Just as solgar calcium citrate offers essential nutrients for health, the utilization of cacao fruit can provide a range of beneficial compounds, promoting both wellness and environmental responsibility. By integrating these innovative practices, we can not only enjoy the delightful flavors of chocolate but also support sustainability and the livelihoods of cacao farmers.
