Small villages can inspire innovation for the circular economy in cocoa production.
Now an Oxford-based startup is working on a sustainable substitute to the cocoa bean. Sound familiar? This time rather than cell cultures the team is using the plant’s pod.
First, the shells are chopped up and, using an age-old Japanese method, fermented with the help of fungi. The process aims to achieve a 98% lower carbon footprint than conventional production, as well as securing supply chains.
The resulting powder has a similar taste to cocoa and can be used to make cakes, truffles or chocolate. Production is around 25%-33% cheaper.
The same shell makes for an unlikely furniture component while the pulp serves as a natural sweetener.
