COCOA PROCESSING
Sustainability drives change for cocoa processing
Suzanne Callander reports on the developing cocoa processing sector and what factors are compelling the industry to continue its momentum for change.
T
raditionally a conservative industry, there would appear to have been very little change to the technology used in the cocoa production process over the years. According to Alexander Rothoff, Business Development Manager at BM Berliner
Maschinen GmbH, the most noticeable change has been an for example through the addition of heat recovery solutions to the roasters.
“What has changed is that a slowly increasing share of cocoa grindings is now taking place in Africa instead of in Europe or the US,” says Alexander. “We are also seeing a growing interest in small-scale processing solutions. This decentralised small-scale processing approach is mainly being driven by the trend for cacao growing regions to try and increase the value of their beans at source, in addition to a growing interest in single origin beans and single origin manufactured products.” Alexander explains that a small-scale process requires different technology solutions. “For example, we are now promoting the use of nibs expeller pressing technology instead of liquor pressing, as this allows small-scale processes to produce cocoa butter. Nibs pressing is far more likely to be a feasible solution for smaller processors, thanks to the lower investment and maintenance costs, when compared to liquor pressing,” he says. This technology does, however, need to overcome something of a poor reputation, having traditionally been employed to press residue and sub-standard beans, resulting in poor quality butter.
Alexander went on to discuss the trends in cocoa processing, pointing out that the growing interest in single origin chocolate
14 Kennedy’s Confection April 2023
is having a knock-on effect of the processing equipment employed. “The growing demand for single origin, low volume chocolate with an individual taste, makes smaller installations an increasingly more interesting proposition for processors because of the smaller production batches that are required.” In terms of sustainability, suppliers of machinery and equipment have a responsibility today to develop equipment Alexander says that this doesn’t always mean a minimum of consumed kWh. He argues that it also includes processing solutions that can be powered by decentralised renewable energy sources. “Such solutions need to be adaptable to meet the power sources available in different regions. This could, for example, mean that a heat source is supplied by electricity, gas or solar heat,” he says.
Little change Nesimi Skeljzen, Head of Product Management Chocolate, Cocoa, Coffee & Nuts at Bühler, agrees that the processing of cocoa has changed little over the years. “We have seen much more development and attention being focussed on cocoa cultivation and trading,” he says. “Organic and small-holder farming and ensuring fair conditions for the people in the cocoa growing regions, are rightly a big focus for the sector today.” production process as being focused on the adoption of that the reduction of emissions has passed the point of simply being a trend – today it is a requirement,” he says. Cocoa processing involves thermic processes such as
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