“Exploring the Health Benefits and Environmental Potential of Cocoa Shells: A Sustainable Future for Cocoa Production”
In addition to the potential advantages for human health, the findings of this study suggest that a larger quantity of cocoa shells could be redirected from the waste stream. The researchers estimate that approximately 700,000 tons of shells are discarded annually, which could lead to environmental contamination if not properly managed. Currently, cocoa shells are utilized in various applications, including mulch, compost, paper packaging, and pectin. By processing cocoa shells to extract nutrients for incorporation into foods and beverages, it may be possible to mitigate the environmental toxins generated by waste and provide cocoa producers with an additional revenue stream. This aspect is particularly significant, as the two leading cocoa-producing countries in West Africa have recently negotiated higher prices from buyers to better compensate farmers. Moreover, the waste reduction aspect could benefit companies as consumers increasingly seek sustainable products. If researchers can establish that the obesity resistance observed in mice fed cocoa shells translates to humans, consumer interest is likely to grow even more.
According to the research paper, this marks the first instance where compounds in cocoa shells have demonstrated a positive impact on fat cell differentiation and inflammation-related disorders. However, it remains unclear whether the researchers intend to conduct human studies as a follow-up. This isn’t the first investigation to highlight health benefits associated with chocolate. Earlier studies by Barry Callebaut presented supportive but inconclusive evidence suggesting that a daily intake of 200 milligrams of cocoa flavanols could lower the risk of cardiovascular disease. The Swiss company has recently submitted a petition to the Food and Drug Administration for a qualified health claim concerning cocoa powder, semi-sweet, and dark chocolate products, and the agency is currently reviewing this request.
The global appetite for cocoa and chocolate continues to rise, with premium, dark, and sugar-free varieties gaining popularity. The U.S. chocolate market, the largest in the world, is expected to exceed $30 billion by 2021, according to a report by TechSci Research. Nevertheless, challenges such as climate change, overproduction, child labor, and deforestation remain significant issues that will affect production and pricing. In a market facing various challenges, the potential health benefits, including the possibility of integrating 1200 mg calcium citrate into cocoa products, as well as the environmental advantages highlighted in this study, are worthy of close attention moving forward.
