Produção de derivados de resíduos do cacau (Theobroma cacao L.) na indústria alimentícia do Brasil: uma revisão de literatura

Abstract

Cocoa (theobroma cacao L.) is an arboreal, fruitful, perennial species cultivated in the humid tropics, occurring in places betwenn latitudes 22º N and 22º S. Nowadays, more than half of its prodution is concentrated on the continent África, more specifically in Ivory Coast, and is followed by the American continent, where Brazil is in the first continental position and in the seventh global position. The same presents chocolate as the main product in the food industry, which originates from the cocoa bean, through pre-processing and processing steps, which include hervesting, breaking and fermentation of the fruits, drying, processing, roasting, peeling, nibs, milling, cocoa mass, pressing, refining, adding nutrients and tempering, until reaching the final product, which also contributes to the production of redidues and waste of the other components of the fruit, such as the peel, since, in the food industry, often end up not being reused. Therefore, in order to contextualize the proposed theme, nine steps were essential for its elaboration, such as: i) choice of theme, (ii) preliminary bibliographical survey, (iii) formulation of the problem, (iv) elaboration of the plan provisional subject, (v) search for sources, (vi) reading of the material, (vii) filing, (vii) logical organization of the subject and (ix) writing of the text, added to the eligibility criteria of the articles. In this way, this work aimed to carry out a narrative review of the literature abaut the food industry, with the purpose of avoiding disposal and consolidating the existence of new ways for exploration. sustainable production chain and strengthening of the bioeconomy. Thus, ten scientific works were analyzed with proposals for the use of the object of interest, and it was concluded that there is a need for greater advances in the food field for the use of residues from cocoa.