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Valorisation strategies for cocoa pod husk and its fractions

Lu, F., Rodriguez Garcia, J., Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S., Warren, G., Chatzifragkou, A., McQueen Mason, S., Gomez, L., Faas, L., Balcombe, K., Srinivasan, C., Picchioni, F., Hadley, P. and Charalampopoulos, D. (2018) Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14. pp. 80-88. ISSN 2452-2236

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To link to this item DOI: 10.1016/j.cogsc.2018.07.007


Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pre-treatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

Item Type:Article
Divisions:Science > School of Archaeology, Geography and Environmental Science > Department of Geography and Environmental Science
Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:79360


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