The purpose of this project is to investigate and develop biomaterials from by-products of Theobroma Cacao. The aim is to fully utilize all parts of the fruit and the cacao tree to create sustainable and biodegradable products, thus promoting a circular economy and reducing waste. The idea is to transform what is traditionally discarded into valuable resources, extending the useful life of the inputs.
Design Process
The project applies a circular design that considers the environmental impact at all stages of the product life cycle. The biodegradability of complementary materials is prioritized, and resistant and durable formats are developed, suitable for the high humidity conditions of Lima. In addition, flexible plastic sheets (biofilms) and bioceramics are explored, optimizing the use of inputs and minimizing waste through a trial and error process that constantly adjusts designs and formulations.
Byproducts of Theobroma cacao L.
The main input of this project is Theobroma cacao, from which its by-products are utilized, such as the husk, the shell, and the leaves, for the development of sustainable biomaterials. The cocoa husk, in particular, is a prominent input due to its abundance and availability during the fermentation process, and it is used both in fragments and in powdered form. The outer shell of the fruit, obtained after harvest, is dried and ground until it reaches a consistency similar to flour, while the leaves of the tree are used crushed and lightly dried.
