Juicy Beans

This project aims to create new fermentation techniques for more efficient use of the cacao pulp and to optimise the production of cacao juice. This adds value from waste streams and helps cacao farmers to gain more income from their crops.

Within this project the Hanze UAS carries out two tasks:

1. Pulp extraction for optimised bean fermentation and juice production.
   
   Specifically the Hanze analyses the crude composition of the juice and fermented components (fat, protein, carbohydrates) and the chemical analysis of the flavour and aroma of the components in juice and fermented beans. As analysis techniques, HPLC, gas chromatography and mass spectrometry are used.
2. 
   Quality assessment of cacao pulp juice and chocolate
   
   The company Mesjokke produces several chocolate bars using the new fermentation techniques. A consumer panel will test these bars using sensory evaluations and a 'chocolate wheel of flavour', among other approaches.

This project adds to the sustainability of the cacao industry with two objectives:

1. Utilising waste streams
2. Improving the socio-economic position of cacao farmers

Utilising waste streams

This project optimises the production of cacao juice and researches the possibilities in several applications. Currently, cacao juice is a waste stream that is often thrown away after extraction. In Ghana alone, approximately 600 million liters of cacao juice is wasted annually.

However, cacao juice is more and more used as a standalone product. When thinking of cacao as a beverage, you probably associate it with chocolate milk, a creamy and rich drink. The juice of the cacao plant is quite the opposite: it is fruity, light and refreshing. Kumasi is a partner in this project and produces a soda based on cacao juice. By creating value from a waste stream, we contribute to a circular economy.

Improved position cacao farmers

Cacao beans are mostly cultivated in West Africa, mainly in Ivory Coast and Ghana. Although the industry is big and still growing, cacao farmers do not profit from this growth. Most farmers are small-scale producers and receive a standard low price for their harvest. As a result, most cacao farmers live in poverty. This project contributes to the improvement of the position of cacao farmers. The value creation of the cacao fruit improves the ownership and financial position of the farmers.

In this project we cooperate intensively with the companies Kumasi and Mesjokke and a cacao lab in Ivory Coast. This cooperation ensures that the acquired knowledge alligns with the needs and wishes of the business. At the same time, the businesses can put the acquired knowledge into practice. This way our results can be converted in specific and feasible applications, such as a higher production of cacao juice or a higher quality of chocolate.