Preventing food waste is the number one solution for global warming. Cacaofruit is the only fruit where the seeds are used, but the actual fruit is discarded. Until now. Cabosse Naturals has developed an innovative and unprecedented upcycling supply chain to harness the natural goodness of the cacaofruit.
The cacaofruit trees grow in the tropical regions around the Equator. Once the colorful fruits are ripe, they are carefully selected and picked by hand, cleaned, and opened to separate the seeds from the fresh white pulp. The seeds are later used to craft the exquisite chocolate we all love.
Traditionally, only the seeds of the cacaofruit were used and the rest of the cacaofruit was simply thrown away.
Now, thanks to Cabosse Naturals, the whole fruit is completely upcycled. The cacaofruit cascara, which accounts for 45% of the complete cacaofruit, is dried and ground into a fine nutritious flour. The cacaofruit pulp is quickly pressed into juice to preserve the fresh aromas of the fruit. Then the cacaofruit juice is filtered, pasteurized, and gently concentrated to obtain the cacaofruit juice concentrate.