Juicy Beans

  • Research project
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Chocolate: a beloved and popular product. Sustainability is an important aspect of the cacao industry. Several factors influence the sustainability of the industry: the production of chocolate, the transport of chocolate all over the world and the socio-economic position of cacao farmers. This project aims to make the cacao industry more sustainable by using waste streams more efficiently and by improving the position of cacao farmers. This way you will be able to enjoy your favourite snack even more!

From bean to bar

Let's start with some context: what are the components of the cacao fruit and how is chocolate made?
The cacao bean makes up only twenty percent of the whole cacao fruit. The other eighty percent is the cacao pod and the pulp. Chocolate is only made from the beans, which make the pod and the pulp waste streams of the cacao industry. This project investigates the applications of the pulp.

The production of chocolate can be divided into seven steps. These steps are:

  1. Extracting the beans from the pod
  2. Fermenting the beans using the pulp
  3. Seperating the fermented beans and the juice
  4. Drying the beans and removing the shells from the bean
  5. Roasting the beans
  6. Mixing the roasted beans with other ingredients, such as cacao butter, sugar and vanilla extract
  7. Tempering the chocolate to maintain a solid form after setting

This project focuses on step 2 and 3 in the process.

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Value creation improves the socio-economic position of cacao farmers

About this project

Questions? Contact us!

Fields of interest

  • Environment