FOR REDUCING WASTE
Certain crops such as cacao and coffee produce waste that is normally discarded in various stages of its production cycle. In the production cycle of chocolate for example, raw cacao beans are roasted and dehusked to remove the outer shell to retrieve the cacao nib inside which is used to make chocolate. The shell which can account for 25-30% of original weight would normally being discarded being part of cacao waste.
TRANSFORMED INTO INGREDIENTS
We are currently researching opportunities to use such potential waste from the production cycle of crops. For cacao we have created a new product category using cacao waste of shells for fusion tea products. There are other new prototypes we are currently working on with cacao, coffee and vanilla waste. As we are exploring these new routes we are greatly helping Peru in development of new products, reducing actual waste, bringing more production processes to country of origin, and optimizing shipment weights in exporting ready to use ingredients.