AFOODS Journal
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:
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AFOODS Group is a holistic solution for circular agrifood and food tech innovations. By combining traditional African knowledge and know-how with modern manufacturing processes, and through a 4-component approach, we create the basis for new food innovations and enable new consumer behavior. What’s more, we demonstrate innovative ways of processing African raw materials in circular ways, for people and nature.
AFOODS is a holistic solution for circular agrifood and food tech innovations. By combining traditional African knowledge and know-how with modern manufacturing processes and by using a 4-component approach, we create with AFOODS not only the basis for new food innovations and enable new consumer behavior, but also demonstrate innovative ways of processing African raw materials in circular ways for the sake of people and nature.
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