In addition to potential health benefits for humans, the findings of the study suggest that a greater quantity of cocoa shells could be redirected away from waste disposal. Researchers estimate that approximately 700,000 tons of cocoa shells are discarded annually, which could lead to environmental contamination if not managed properly. Currently, cocoa shells are utilized in various ways, such as mulch, compost, paper packaging, and pectin. By processing cocoa shells to extract nutrients for incorporation into foods and beverages, it could mitigate the environmental toxicants generated by this waste and potentially provide cocoa producers with an additional revenue stream. This aspect could be particularly significant, considering that the two leading cocoa-producing countries in West Africa recently negotiated higher prices from buyers to better compensate farmers. The reduction of waste could also benefit companies, given that consumers are increasingly seeking sustainable products. If researchers can demonstrate that the obesity resistance observed in mice fed cocoa shells applies to humans, consumer interest may peak.
According to the research paper, this marks the first instance where compounds found in cocoa shells have shown a positive impact on fat cell differentiation and inflammation-related disorders. However, it remains uncertain whether the researchers intend to conduct follow-up studies involving humans. This isn’t the first investigation to identify health benefits associated with chocolate. Previous studies by Barry Callebaut provided supportive yet inconclusive evidence suggesting that a daily intake of 200 milligrams of cocoa flavanols might lower the risk of cardiovascular disease. The Swiss company has recently requested the Food and Drug Administration to recognize a qualified health claim for cocoa powder, semi-sweet, and dark chocolate products, which is currently under review.
As global demand for cocoa and chocolate continues to rise, particularly for premium and dark chocolate options and sugar-free varieties, the U.S. chocolate market—being the largest in the world—is projected to surpass $30 billion by 2021, according to a TechSci Research report. Nonetheless, challenges such as climate change, overproduction, child labor, and deforestation remain pressing issues that will continue to affect both production and pricing.
For an industry grappling with numerous challenges, the potential health benefits and environmental advantages highlighted in this study warrant close attention. Furthermore, the solubility of calcium citrate derived from cocoa shells may play a crucial role in enhancing nutrient absorption in foods and beverages, making it an area of interest for further research. Monitoring the solubility of calcium citrate in relation to cocoa shell processing could provide insights into maximizing the health benefits while reducing waste. Overall, the implications of this research could significantly influence consumer choices and industry practices moving forward.