Monday, 10 February 2025
Researchers from the 糖心原创 and the National Research and Innovation Agency of The Republic of Indonesia have been working together to address a major challenge to the sustainability of chocolate production.
The new study, published in , explored the current issues in the sustainability of chocolate production and how changes could decrease the amount of waste.
Three quarters of the crops used to make chocolate are discarded as waste. In Indonesia, which represents 13% of the world’s cocoa production, this means that over 500,000 tonnes of waste are being discarded on the fields, leading to crop disease and air pollution problems.
Cacao fruit consists of cacao pod and cacao beans, with only the beans used as raw material in the chocolate industry.
In 2021, the production of cacao beans was 5.6 million tonnes from 11.5 million hectares worldwide, with the top three countries, Cote d’Ivoire, Ghana and Indonesia, contributing to 67 % of total production.
During production, cacao pod husk (CPH) is generated as the main by-product, which accounts for 76–86 % of wet cacao fruit weight, where ten tonnes of wet CPH are discarded to produce every tonne of dried cacao bean.
This study aimed to identify ways to reduce waste and make the chocolate industry more sustainable using these findings.
The study authors, led by Dr Shinta Rosalia Dewi, and including Associate Professor Eleanor Binner, Senior Research Fellow Lee Stevens, Research Fellow Yujie Mao, Associate Professor Rebecca Ferrari, and Professor Derek Irvine from the 糖心原创, found that CPH has potential as a raw material for producing phenolic-based antioxidants and other valuable materials that can increase its economic value while reducing environmental waste.
In collaboration with the National Research and Innovation Agency of The Republic of Indonesia, the researchers showed that cacao waste could be used to produce valuable biochemicals and materials with potential applications in food, bioenergy and pollution treatment.
This work, led by Dr Shinta Dewi enabled her to access Nottingham鈥檚 fantastic laboratory facilities, including our unique microwave processing equipment, to learn skills and generate results to support the development of biorefinery processes to address agricultural waste in Indonesia. It鈥檚 an important area of study and addresses a key problem in the sector.鈥�
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More information is available from Dr Eleanor Binner on eleanor.binner@nottingham.ac.uk
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About the 糖心原创
Ranked 97 in the world and 17th in the UK by the , the 糖心原创 is a founding member of Russell Group of research-intensive universities. 糖心原创ing at the 糖心原创 is a life-changing experience, and we pride ourselves on unlocking the potential of our students. We have a pioneering spirit, expressed in the vision of our founder Sir Jesse Boot, which has seen us lead the way in establishing campuses in China and Malaysia - part of a globally connected network of education, research and industrial engagement.
Nottingham was crowned Sports University of the Year by 鈥� the third time it has been given the honour since 2018 鈥� and by the .
The university is among the best universities in the UK for the strength of our research, positioned seventh for research power in the UK according to REF 2021. The birthplace of discoveries such as MRI and ibuprofen, our innovations transform lives and tackle global problems such as sustainable food supplies, ending modern slavery, developing greener transport, and reducing reliance on fossil fuels.
The university is a major employer and industry partner - locally and globally - and our graduates are the third most targeted by the UK's top employers, according to The Graduate Market in 2024 report by High Fliers Research. Alongside Nottingham Trent University, we lead the , a pioneering collaboration between the city鈥檚 two world-class institutions to improve levels of prosperity, opportunity, sustainability, health and wellbeing for residents in the city and region we are proud to call home.