The current cocoa production process has a fairly high level of efficiency in relation to the production of cocoa powder but zero with regard to over 80% of vegetable waste generated.
Therefore, by applying our devices to the current process we could improve its efficiency but by completely redesigning the production process, this time basing it on the technology of our systems, we are able not only to improve cocoa production, accelerating it and significantly cutting costs. , but also to fully recover the so-called waste.
By recovery we refer both to water and to that 80% of biomass currently discarded.
The most interesting part of the cocoa tree, it should be emphasized, is not actually the precious fruit from which the cocoa powder is obtained but the set of bioactive compounds that are present, abundantly, even in all the part that is currently discarded and which can be obtained by bioconversion and extraction.
Furthermore, the surplus part of the biomass can be easily converted into energy, both electrical and thermal, by means of a gasifier or a high efficiency biodigester.
The thermal energy will be used for drying the seeds, thus completely cutting the purchase costs of the fuel previously needed, while the electricity will not only provide the energy necessary for the process itself and for the producers’ plants but the excess can be distributed and sold on the national electricity grid.
The production of cocoa itself will greatly benefit from less intrusive techniques that work at room temperature.
Cocoa butter can be quickly stabilized, just as cocoa liquor can be rapidly enhanced, aged and stopped in evolution.
Consequently, by applying our systems we will eliminate any pollution generated by the process, we will produce an interesting surplus of energy, we will use all the plant biomass and we will recover from the previous waste even interesting quantities of precious extracts.
