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Upcycling By-Products of Cacao, Coffee and Cashew into Food Innovations. Cocoa, cashew and coffee are among the favourite products of many people, especially in many European countries. However, the truth is that these foods we love are often associated with ugly realities. This is particularly true of cocoa, coffee and cashew-based products. What do these commodities have in common? The main similarities between these commodities are that they are mostly grown in Africa and their well-known ingredients are very popular with consumers. However, these commodities are only partially exploited by modern manufacturing industries, despite the high potential of the raw materials as a whole fruit or their by-products (known as waste) for people and nature. The challenges can be grouped into four main categories: Challenges for Nature, Challenges for Producers, Challenges for Consumers and Challenges for Farmers. Before we look at these challenges in more detail in further series of articles, let us briefly recapitulate:
The challenges for consumers are obvious. In particular, the coronary epidemic highlighted the growing demand for healthy eating, as people face the challenges of busy lifestyles, heart disease and obesity, among others. However, many cannot afford even basic nutrition. One reason for this is the high price of consumer goods. This is where producers come in. Many producers, especially in the wake of the Ukrainian crisis, blame higher energy prices or transport costs, resulting in higher prices on the shelves.
On the other hand, many point out that raw material prices are rising sharply. For example, the cost of cocoa beans is rising to the point where chocolate could be more expensive than caviar. So they are indirectly shifting the responsibility to the commodity producers. The latter, however, are the hardest hit. At the same time, many companies, especially in the chocolate sector, are reportedly exploiting the situation to simply increase their margins.
As mentioned above, farmers are the most affected by the challenges we are talking about. Despite the high demand for commodities, farmers remain poor. For example, the income of a cocoa farming family in 2020/2021 will be USD 4,937. The same growing demand for raw materials and healthy food also poses challenges for the environment. After all, the potential cacao, coffee and Cashew as a whole fruit is simply wasted. On average, up to 70% of cacao, coffee and cashew fruit is considered waste in conventional cocoa, coffee and cashew processing. In the case of the cacao fruit, until three years ago, particularly in Europe, where chocolate is consumed in large quantities, only the beans - the core ingredient for chocolate - were used. Our AFOODS founder was one of the first to show that cacao can be used for more than just chocolate. In the case of cashew and coffee, only the kernels are processed, which means that cashew and coffee pulp, including the hulls, are usually left in the fields as waste. However, this so-called ‘waste’ is actually full of nutrients. Cocoa shells, for example, contain vitamin B12 and are rich in antioxidants, and cashew apples contain five times more vitamin C than orange juice.
By combining indigenous resources with an ingenious concept, innovative processes and a lot of passion and tenacity, we at the AFOODS Group have created a revolutionary approach that is changing the game. This approach allows us to maximise the value of cacao, coffee and cashew as a whole fruit while protecting people, nature and the environment. It also enables the creation of food innovations that are up to 10 times healthier and more affordable than traditional cocoa, coffee or cashew products. Take a look at our approach and read more about how the AFOODS Group manages to feed three birds with one scone.
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Providing you with the best possible and most nutritious food products made from the complete processing of African agri-raw materials using African Traditional Knowledge and modern processing technologies.
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Providing you with the best possible and most nutritious food products made from the complete processing of African agri-raw materials using African Traditional Knowledge and modern processing technologies.
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