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AFOODS' Approach: Originell and Comprehensive

On average, up to 70% of the cacao fruit, the coffee fruit and the cashew apple is considered waste in the conventional processing of cocoa, coffee and cashew. In the case of cocoa, 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 firsts 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 have created a revolutionary approach to maximising the value of cocoa, coffee and cashew raw materials while protecting people, nature and the environment. AFOODS’Approach empower us to feed three birds with one scone. 

Dive into our work and discover how AFOODS Group proceed to feed three birds with one scone:

African traditional knowledge at the heart of AFOODS' work

The Raw Material processed for AFOODS Group's Brands

Getting the best and the most out of each raw material for your well-being

AFOODS® Group

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