Cacao Tech: from cacao bean to circular value chain

The global cacao sector is under pressure. Only a small portion of the cacao fruit, around 20%, is commercially utilised, while the pulp and husk, approximately 80%, are often discarded as waste. At the same time, farmers have little control over their data and receive only a fraction of the value their product generates. The Cacao Tech project, part of the European Horizon initiative DRG4Food, aims to change that.

‘Our approach with Cacao Tech is twofold,’ explains Sabine Desczka, economic researcher at Wageningen University & Research. ‘On the one hand, we aim to utilise the entire cacao fruit, and on the other, we give farmers greater ownership of their data. That changes everything.’

In a pilot in Ecuador, the full process was tested, from collecting wet cacao to scanning it using Near-Infrared Spectroscopy (NIR). This technology, typically reserved for laboratory use, now enables quality assessment directly in the field. ‘We scan the wet cacao as it is delivered. At that moment, we know how much has been submitted and what its quality is. From that point on, everyone in the chain can access the data,’ says Desczka. 

The scan provides real-time data, including GPS location and time stamp. This creates a circular traceability system where farmers, processors, and chocolate makers all have access to the same information. ‘The major advantage is that no manual data entry is required,’ Desczka explains. ‘This prevents errors and manipulation, such as adding water to pulp to increase weight. If that happens, we see it immediately in the scan.’

This transparency enables fair price negotiations and opens new markets. Farmers can demonstrate that their cacao is of high quality and request a premium price. ‘At present, cacao beans are largely traded in bulk. If a farmer truly has high-quality cacao, they should be able to prove it, and receive the appropriate price,’ says Desczka.

By also valorising the pulp, for example, as an ingredient for beverages, and the husks for animal feed, or bio-based applications, up to 80% more of the fruit can be utilised. This could lead to a potential income increase of 15% to 30% for farmers. ‘There are huge opportunities here, especially for farmers,’ Desczka emphasises. ‘Currently, they are only paid for 20% of the cacao fruit.’

The project also contributes to reducing food waste. ‘We want to look at the bigger picture: to valorise the entire cacao fruit, not just the beans,’ says Desczka. ‘That also means cacao can play a role in replacing more polluting products, for example in animal feed or the bio-based industry.’

Wageningen University & Research plays a central role in Cacao Tech, bringing expertise in value chain analysis, sustainability, and digital innovation. For Desczka, the project is both professionally relevant and personally inspiring. ‘Chocolate has become a hobby for me, much like wine tasting,’ she says with a smile. ‘I’ve become much more attentive to the details, the flavours, and the origin. The project has truly changed my perspective on cacao.’

In five years’ time, Desczka hopes the cacao value chain will be fully circular. ‘That means a chain where other polluting products can also be replaced by cacao-based alternatives, and where farmers are paid for the entire fruit and the value of their cacao.’

The technology is also scalable to other crops. ‘We believe similar results can be achieved with coffee, tomatoes, groundnuts… even detecting plant diseases and toxins is possible,’ Desczka adds. ‘This could play a major role in food safety and the due diligence process for organic products.’ 

Cacao Tech is a collaboration between Wageningen University & Research (Netherlands), Pacha de Cacao B.V. (Netherlands), and the Czech University of Life Sciences (Czech Republic). Each partner contributes unique expertise, from value chain analysis and co-design to product innovation and cyber-secure data systems.