Mass Balance and Compositional Analysis of Biomass Outputs from Cacao Fruits

The global chocolate value chain is based exclusively on cacao beans (CBs). With few exceptions, most CBs traded worldwide are produced under a linear economy model, where only 8 to 10% of the biomass ends up in chocolate-related products. This contribution reports the mass balance and composition dynamics of cacao fruit biomass outputs throughout one full year of the crop cycle. This information is relevant because future biorefinery developments and the efficient use of cacao fruits will depend on reliable, robust, and time-dependent compositional and mass balance data. Cacao husk (CH), beans (CBs), and placenta (CP) constitute, as dry weight, 8.92 +/- 0.90 wt %, 8.87 +/- 0.52 wt %, and 0.57 +/- 0.05 wt % of the cacao fruit, respectively, while moisture makes up most of the biomass weight (71.6 +/- 2.29 wt %). CH and CP are solid lignocellulosic outputs. Interestingly, the highest cellulose and lignin contents in CH coincide with cacao's primary harvest season (October to January). CB contains carbohydrates, fats, protein, ash, and phenolic compounds. The total polyphenol content in CBs is time-dependent, reaching maxima values during the harvest seasons. In addition, the fruit contains 4.13 +/- 0.80 wt % of CME, a sugar- and nutrient-rich liquid output, with an average of 20 wt % of simple sugars (glucose, fructose, and sucrose), in addition to minerals (mainly K and Ca) and proteins. The total carbohydrate content in CME changes dramatically throughout the year, with a minimum of 10 wt % from August to January and a maximum of 29 wt % in March.

Automated summary

The global chocolate value chain relies on cacao beans, but only a small percentage of the biomass is used for chocolate products. This study provides insights into the mass balance and composition of cacao fruit biomass, which are crucial for future biorefinery developments and sustainable utilization.