date:May 11, 2012
g that yield depends on extraction conditions, including time, pH, and temperature.
The authors revealed that an average of 10 grams of pectin could be extracted from every 100 grams of husk by-product. When put into the perspective that each ton of dry cocoa bean produces ten tonnes of cacaopod husk waste, then the ability produce pectin and at the same time manage waste levels could be attractive for the industry.
Estimates of cocoa husk waste based on this are around 40 million tonnes per y