Any processing plant has its own by products. Agro-based industries have this in huge quantity. Waste disposal becomes an additional problem for the processors. In case of cocoa plantations, different kinds of waste materials are found. Much work has been carried out on utilization of these wastes. Many literatures are available which report the successful utilization of cocoa byproduct.
Before knowing the utilization of cocoa byproduct, we should know what are the byproducts from cocoa processing industries. These include cocoa pod husk, pulp, nib and some times cocoa powder. Sweatings are the liquid waste obtained as a result of fermentation of pulp. The use of these sweatings for manufacture of alcohol or vinegar has been reported. These sweatings can also be used for the Productionof jam and jellies as it contains 0.9 – 1.19% pectin. Cocoa pod husk can be used for the manufacture of black soap. In Nigeria, soaps are being made by using potassium hydroxide, sodium hydroxide and potassium carbonate. Taiwo and Osinowo (2001) studied the formation of black soap by substituting these chemicals with cocoa pod husk ash. Cocoa pod ash contains potassium hydroxide, potassium carbonate, in significant amount (16.07% and 56.73% respectively). This property of cocoa pod along with other agro wastes was being harvested and they succeeded in making black soap out of cocoa waste. Use of cocoa pod in animal feed has been reported by Sampath et al. (1990). Cocoa pod has high nutrition value in terms of protein content, energy value and other micronutrients. Beneficial effect of cocoa pod, shell, dust etc. incorporated in the diet of poultry has been reported by Abiola and Tewe (1991). In case of lambs, increase in body weight was observed when they were fed with 12 -30% cocoa pod and an increase in egg weight and percentage egg Productionwas reported when hen were fed with cocoa pod. Increase in the health consciousness and increase in demand for natural food ingredients, have attracted attention towards the natural antioxidants. Azizah et al. (1999) successfully extracted antioxidants from cocoa byproduct such as cocoa nibs, powder and shell. These antioxidants were extracted using methanol, petroleum ether, chloroform as solvents. Out of these, 12 extracts from 3 byproduts exhibited high antioxidant property. References: 1. Science of Cocoa Processing by Sharma and Naidu l Jain Brothers, New Delhi2. Abiola, S. S., Tewe, O. O. 1991. Chemical evaluation of cocoa byproduct. Trop. Agric. 68, 335-336. 3. Azizah, A. H., Nik Ruslawati, N. M., Swee Tee, T. 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chem. 64, 199-202. 4. Sampath, S. R., Kumar, M. N. A., Sundareshan, K. 1990. Evaluation of cocoa bean byproduct for ruminant feeding. Indian J. Animal Nutr. 7, 45-48. 5. Taiwo, O. E., Osinowo. F. A. O. 2001. Evaluation of various agro-wastes for traditional black soap Production. Bioresource Tech. 75, 95-97.