Physicochemical characterization of cocoa and cassava residues for agroindustrial valorization in the Ecuadorian Amazon
DOI:
https://doi.org/10.55892/jrg.v9i20.3190Keywords:
Physicochemical characterization, Cocoa waste, Ecuadorian Amazon, Agroindustrial valorization, Theobroma cacao, Circular bioeconomyAbstract
The study addresses the challenges facing the cocoa industry in provinces such as Napo and Pastaza, where between 80% and 90% of the fruit (primarily the husk or CPH) is discarded, creating hotspots for fungal diseases that can reduce crop yields by up to 30%. Through a systematic review and meta-analysis of data from 2013 to 2025, the authors analyze the properties of predominant clones such as CCN-51 and local varieties. Key findings include: Composition and Biomass: The CCN-51 clone generates the highest amount of residual biomass (approx. 637 g per fruit) and has an exceptionally high total sugar content (63.72%), making it ideal for bioethanol production. Structural Potential: Cocoa shells have holocellulose levels (up to 74%) higher than some commercial woods, positioning them as a competitive source for the paper and bioplastics industries. Bioactive Compounds: Fifty-one compounds were identified, notably polyphenols (epicatechin), alkaloids (theobromine), and essential fatty acids (linoleic acid), with applications in the pharmaceutical, cosmetic, and food industries. Value-Added Pathways: Four strategic pillars are proposed: organic fertilizer production, biorefinery (biogas and biofuels), functional foods (dietary fiber), and bioremediation of water contaminated with heavy metals. In conclusion, the integration of these byproducts into highly technically complex value chains is vital for the economic and environmental sustainability of the Amazon region.
Downloads
References
Arévalo‐Gardini, E., Canto, M., Alegre, J., Loli, O., Julca, A., & Baligar, V. (2015). Changes in Soil Physical and Chemical Properties in Long Term Improved Natural and Traditional Agroforestry Management Systems of Cacao Genotypes in Peruvian Amazon. PLoS ONE, 10. https://doi.org/10.1371/journal.pone.0132147
Cádiz-Gurrea, M., Fernández-Ochoa, Á., Leyva-Jiménez, F., Guerrero-Muñoz, N., Del Carmen Villegas-Aguilar, M., Pimentel-Moral, S., Ramos-Escudero, F., & Segura‐Carretero, A. (2020). LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications. Molecules, 25. https://doi.org/10.3390/molecules25143177
Chico, M. (2022). Valorization of Cocoa by Products: Applications and Perspectives in the Food Industry. Alimentos Ciencia e Ingeniería. https://doi.org/10.31243/aci.v29i2.1857
De Jesus Silva, N., De Lima, C., Santos, R., Rogez, H., & De Souza, J. (2024). Exploring variations in quality parameters of Theobroma cacao L.beans from Eastern Amazonia. Heliyon, 10. https://doi.org/10.1016/j.heliyon.2024.e39295
De La Peña-Armada, R., Ascrizzi, R., Alarcon, R., Viteri, M., Flamini, G., & Prieto, J. (2025). Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas. Beverages. https://doi.org/10.3390/beverages11040093
Güemes-Vera, N., Ríos-Pérez, F., Simental, S., Lira, A., & Martini, J. (2020). Harina de cáscara de vaina de cacao: Una opción para el aprovechamiento de residuos agroindustriales. , 6, 5-7. https://doi.org/10.29057/icap.v6i11.5322
Inga, M., Betalleluz‐Pallardel, I., Puma-Isuiza, G., Cumpa-Arias, L., Osorio, C., Valdez-Arana, J., & Vargas-De-La-Cruz, C. (2024). Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops. Frontiers in Sustainable Food Systems. https://doi.org/10.3389/fsufs.2024.1341895
Izurieta-Castelo, M., Vizuete-Montero, M., Chaglla-Cango, M., Zabala-Vizuete, R., Zurita-Quishpe, C., & Ochoa-Cordero, J. (2025). Optimización del manejo de residuos orgánicos en plantaciones de cacao: potencial de subproductos en sistemas de economía circular. Multidisciplinary Latin American Journal (MLAJ). https://doi.org/10.62131/mlaj-v3-n1-026
Meza-Sepulveda, D., Hernandez, C., & Quintero-Saavedra, J. (2024). Physicochemical characterization of the pod husk of Theobroma cacao L. of clones CCN51, FEAR5, and FSV41 and its agroindustrial application. Heliyon, 10. https://doi.org/10.1016/j.heliyon.2024.e28761
Ortiz, J., Casanoves, F., Balanta, J., & Celis, G. (2024). Physical and chemical properties of cocoa (Theobroma cacao) and palm kernel cake (Elaeis guineensis) by-products. Food Research. https://doi.org/10.26656/fr.2017.8(4).283
Suarez, A., Cadena-Chamorro, E., Ciro-Velásquez, H., & Arango-Tobón, J. (2024). By-products of the cocoa agribusiness: high valueadded materials based on their bromatological and chemical characterization. Revista Facultad Nacional de Agronomía Medellín. https://doi.org/10.15446/rfnam.v77n1.107738
Tinoco-Jaramillo, L., Vargas-Tierras, Y., Habibi, N., Caicedo, C., Chanaluisa, A., Paredes-Arcos, F., Viera, W., Almeida, M., & Vásquez-Castillo, W. (2024). Agroforestry Systems of Cocoa (Theobroma cacao L.) in the Ecuadorian Amazon. Forests. https://doi.org/10.3390/f15010195
Vargas-Arana, G., Merino-Zegarra, C., Tang, M., Pertino, M., & Simirgiotis, M. (2022). UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon. Antioxidants, 11. https://doi.org/10.3390/antiox11030595
