Detail

By developing a suitable process for the production of unfermented dried cocoa beans, the quality can be improved and waste reduced. As the processes are carried out in the fermentation centre and not by the farmers themselves, they have more time available for tree care, which in turn increases quality and reduces waste.

In Côte d’Ivoire, the project focuses on optimising post-harvest processing to produce cocoa beans with the highest possible polyphenol content. A key aspect is the development of a simple, low-tech method to assess flavanol levels in cocoa beans, taking into account local conditions and production circumstances. To support implementation, farmers and employees in processing centres receive targeted training. Additionally, essential equipment such as depulpers, drying plants, and laboratory tools is installed to enhance processing capacity. Finally, cocoa product samples are produced, purchased, exported, and shipped for industrial use.

In Switzerland, the project centres on developing an innovative processing strategy at Oro de Cacao AG to extract cocoa flavanols and cocoa butter from unfermented cocoa beans. This strategy is then tested and implemented on a production scale, focusing on maximising both cocoa butter yield and flavanol content. The goal is to refine the process and ensure its effectiveness for large-scale application.

The project introduces and refines key innovations aimed at enhancing the polyphenol content in cocoa beans and improving processing techniques. It explores the various factors influencing polyphenol levels, including pre-harvest conditions such as ripeness, seasonality, and cocoa variety. Additionally, it examines harvest parameters, such as the time between harvesting, fruit opening, and delivery to processing centres, as well as post-harvest processes like pulp removal and drying temperature. By optimising these factors, the project seeks to produce cocoa beans with the highest possible polyphenol content while also increasing the yield of cocoa juice and pulp.

Another key innovation is the processing of unfermented cocoa nibs using Oro de Cacao AG’s water extraction method. This technique enables the production of natural cocoa butter, cocoa powder, and cocoa extract powder with a high polyphenol content. The goal is to harness polyphenol extraction to meet market demand while ensuring that the cocoa butter and powder retain the necessary quality for chocolate production.

Although promoting gender equality is not a core objective of this project, all partners are committed to ensuring gender equality in their working environments.

Moreover, the extraction of cocoa pulp and juice as a by-product of this project has the potential to create new job and business opportunities, particularly for women. This includes the development of products such as natural herbicides, which could provide additional income streams and entrepreneurship opportunities. By fostering these economic prospects, the project indirectly supports women’s participation in the cocoa value chain.

Oro de Cacao AG aims to develop and commercialise an innovative process to achieve the highest possible polyphenol content in cocoa beans. This will create value beyond the traditional chocolate market and benefit farmers and cooperatives at the bottom of the value chain through technology and knowledge transfer, value creation and increased efficiency, job creation and additional income, regardless of fluctuations in the cocoa market. It is therefore expected to have relatively large upscaling potential compared to selling the polyphenols solely as an ingredient in Oro de Cacao AG chocolates.