Development of a sustainable cocoa culture based on its waste recovery
DOI:
https://doi.org/10.17564/2316-3798.2013v1n2p41-52Keywords:
Cocoa, Biotechnology, Residues
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Abstract
The Theobroma cacao L. called cacao is a plant of economic importance and cultural mainly to the south of Bahia, known as "Cocoa Region", which produces cocoa, raw material for the manufacture of chocolate. The decline in cocoa production, mainly due to the "witches’ broom", resulted in regional changes in social and economic aspects. With the emergence of new technologies, changes in the production and marketing of cocoa, this study aims to evaluate new perspectives for the use of all cocoas in a sustainable manner, including the use of waste in the bioenergy field, since the history of southern Bahia remains linked to cocoa culture. The husk of cocoa can be applied in the production of biofertilizer, biogas, microbial enzymes with biotechnological segments, briquettes, among others. The research was conducted primarily through literature review and secondary data from research bodies linked to cocoa.
