Almost all of us have tasted a rich chocolate based on cocoa, but this fruit is currently used almost in its entirety.
The husk or cob can be used to fertilize the crop itself, although it should be taken into account that it is a material conducive to the proliferation of pathogens that affect the crop.
The slime or mucilage is used for the production of by-products such as jams, wines, vinegar and beverages.
The cocoa husk can be used in the production of cookies or other foods rich in fiber and low in calories.
Experiments continue in various agricultural or food applications for the use of what used to be considered cocoa waste.
