![]() To give an idea of this, the production of one kg of chocolate would produce an output of 98 g of CBS. Taking into account the weight percentage of CBS and the aforementioned cocoa production data, this would mean that more than 700 thousand tons of CBS waste is produced worldwide, from which more than 250 thousand tons is only produced in Europe. Ĭocoa beans and their processing by-products. At this point, cocoa beans are transferred to the chocolate production industries, where they are roasted and winnowed in order to separate them from their shells, since no more than a 5% of shell is allowed on cocoa products according to the Codex Alimentarius. After being harvested, cocoa beans are first separated from their pods, then they are subjected to fermentation, followed by a drying phase. Cocoa bean exportation constitutes about 71% of the total produced volume, and, although Europe is not a producing continent, its processing of cocoa beans reaches 1.7 million tons, leading the statistics over other continents ( Figure 1B). Cocoa bean production takes place mainly in tropical areas, and it reaches more than 4.7 million tons per year worldwide, from which 76.3%, 17.4%, and 6.3%, were estimated to be produced in Africa, America, and Asia and Oceania, respectively, during the harvest season of 2018/2019 ( Figure 1A). is the well-known cocoa bean, which is the main raw material for chocolate manufacturing. One part of the fruit from the plant Theobroma cacao L. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. ![]() In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/ w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. Hence, their disposal could lead to environmental and economic issues. Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight.
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