I+A:FOOD
Theobromas
The project focuses on researching and developing sustainable products from Theobroma species and their by-products, fully utilizing all parts of the fruit to promote innovation and local development.
Focus
The project focuses on the research and development of methodologies and new products related to several species of Theobroma: Theobroma cacao L., Theobroma bicolor, and Theobroma grandiflorum, as well as new ones to be identified, along with their by-products. The objective is to make use of all parts of the fruits, including pods, veins, shells, leaves, and flowers. This comprehensive search not only positively impacts the environment but also contributes to the local economy, territorial development, and the technification of the involved producers.
Research and development of methodologies and products related to the Theobroma family and its byproducts, utilizing all parts of the fruits to create a positive impact on the environment, the local economy, and territorial development.
Barras de chocolate verde elaboradas con la hoja de cacao y el fruto entero, con manteca de macambo; su perfil de sabor es similar al matcha.
Transdisciplinarity
The project aims to create a network that integrates diverse perspectives and disciplines, from gastronomy to science, anthropology, and art, to fully leverage the resources of Theobromas.
The active participation of producers is crucial in this value chain, as their local knowledge is essential for developing sustainable and efficient practices for the local environment.
Theobroma grandiflorum
Through the formation of a network that integrates diverse perspectives and disciplines, ranging from gastronomy to science, anthropology, and art, several fundamental milestones are proposed:
Determine and characterize the proximal and phytochemical composition of each part of the theobromas, in order to understand their internal structure.
Evaluate the safety and innocuity for human consumption of each input researched.
Design and develop new products from the three theobromas, aimed at both the gastronomic sector and industrial production.
Explore new non-edible uses of the inputs provided by the theobromas, such as in biomaterials and artistic disciplines.
Disseminate the knowledge generated through audiovisual supports, infographics, samples, exhibitions, and the publication of scientific articles.
Theobroma bicolor
