Cocoa shell husk

To process cocoa shells for food use effectively, consider the following methods:

Separation: After roasting cocoa beans, separate the shells using mechanical rollers and winnowing to exploit density differences.

Alkalization: Treat the shells with alkaline solutions to enhance flavor and facilitate grinding, followed by drying.

Mycotoxin Removal: Use a 2% potassium carbonate solution at 90°C for 10 minutes to extract harmful mycotoxins like ochratoxin A, ensuring safety.

Incorporation into Products: Ground cocoa shells can enrich baked goods, snacks, and beverages with dietary fiber and antioxidants without negatively affecting sensory properties.