Quick Smiles:
Ultrasonic waves unlock cocoa husk nutrients into honey.
Native bee honey gains chocolatey, heart-healthy boost.
Green process turns waste into valuable, microbe-free treat.
Brazilian researchers at UNICAMP have pioneered a delightful way to transform cocoa bean husks into nutrient-rich honey using ultrasonic waves and stingless bee honey.
This eco-friendly method extracts polyphenols, theobromine, and caffeine from waste, creating a tasty, healthier alternative without harmful chemicals.
“Of course, the biggest appeal to the public is the flavor, but our analyses have shown that it has a number of bioactive compounds that make it quite interesting from a nutritional and cosmetic point of view,” Felipe Sanchez Bragagnolo, the first author of the study, told Agência FAPESP.
Testing honey from five native Brazilian bee species, they selected mandaguari for optimal results, also eliminating microbes naturally.
“We believe that with a device like this, in a cooperative or small business that already works with both cocoa and native bee honey, it’d be possible to increase the portfolio with a value-added product, including for haute cuisine,” said Professor Mauricio Rostagno, a coordinator of the study.
Discover this innovative fusion of chocolate and honey for a joyful, guilt-free indulgence that supports sustainability.