I+A:MATERIALS

BIOMATERIALS

Investigate and develop biomaterials from various by-products and waste. In this particular case, the project focuses on using the by-products of the Theobromas project, with an emphasis on sustainability and the utilization of these by-products.

I+A:MATERIALS

BIOMATERIALS

Investigate and develop biomaterials from various by-products and waste. In this particular case, the project focuses on using the by-products of the Theobromas project, with an emphasis on sustainability and the utilization of these by-products.

location

Casa Tupac

Barranco, Lima

EXECUTION

From May 2024

to date

Mater Team

Paula Cermeño
Ariadna Oliveri

Collaborators

Maria Paula Loveday

location

Casa Tupac

Barranco, Lima

EXECUTION

From May 2024

to date

Mater Team

Paula Cermeño
Ariadna Oliveri

Collaborators

Maria Paula Loveday

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.

Selection of samples based on cocoa pod and shell.

The exploration has allowed an aesthetic approach to the possibilities of biomaterials from Theobroma cacao, resulting in various samples in color and texture.

Concepts have been defined for three products: cocoa tray, three-dimensional bowl, and solid infusion. The next stage will include validating physical-mechanical properties and behavior in water, in addition to considering the olfactory quality of cocoa and improving the traceability of ingredients, including binders from cocoa waste.

The exploration has allowed for an aesthetic approach to the possibilities of biomaterials derived from Theobroma cacao, resulting in diverse samples in color and texture.

Concepts have been defined for three products: cacao tray, three-dimensional bowl, and solid infusion. The next stage will include validating physical-mechanical properties and behavior in water, as well as considering the olfactory quality of cacao and improving the traceability of ingredients, including binders made from cacao waste.

MATER

Transdisciplinary research center that studies, interprets, preserves, and disseminates knowledge of the Peruvian territory. Created by Malena Martínez, Virgilio Martínez, and Pía León.

CONTACT

Copyright © 2024 Mater

MATER

Transdisciplinary research center that studies, interprets, preserves, and disseminates knowledge of the Peruvian territory. Created by Malena Martínez, Virgilio Martínez, and Pía León.

CONTACT

Copyright © 2024 Mater