Sustainability of the Cocoa Industry: Cocoa Waste Mucilage Use to Produce Fermented Beverages. Case Study in Los Ríos Province

Abstract

Los Ríos province is eminently agricultural since the main activity of its population is the product cultivation such as cocoa, coffee, soy, passion fruit and others. Two cacao varieties are cultivated: the Nacional (delicate aroma) and the CCN51. The increase in cocoa production in the Los Ríos province has generated a large amount of waste (mucilage). Much of the cocoa mucilage is eliminated in the drainage systems, discarding a product with a high content of sugars and beneficial yeasts for fermentation processes. Due to this, the work aims to analyse the use of cocoa mucilage CCN-51 or Nacional in the production of fermented beverages that allow obtaining an added value of the surpluses of cocoa production. The methodology consisted first of the approach of design combinations (with eight experimental units and three repetitions) for fermented beverage elaboration. Then, these combinations were analysed with physicochemical parameters (pH, °Brix, °GL, transmittance, absorbance, and suspended solids) and with organoleptic analyses (product tasting). As a result, the fermented carambola beverage showed better physicochemical characteristics. Of the eight experimental units, number 8 (carambola + mucilage concentration 15% + national variety) presented better results; with transmittance values of 38.40%, suspended solids 0.0061%, density 0.978 kg/m3, alcoholic degrees 16.67 °GL, acidity 0.48 g/L and pH 3.66. Also, the organoleptic results obtained an excellent acceptance thanks to the good colour, smell, taste, sweetness, and low astringency. This allowed having another alternative/solution for discarded mucilage use in Los Rios province.