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By Products of Cocoa

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By products Utilization of Soya bean

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By Products of Cocoa

  1. 1. Swamy Alasandala JNTUK, Kakinada By product Utilization of COCOA
  2. 2. Cocoa  Originated in central America  Forastero, Criollo, and Trinitario  Annually production 4.5 to 5.1 MMT world  India is in 18 Rank  At present, the country is producing only 15,600T  India imported Rs. 804 cr in the last year
  3. 3. Cocoa Exports and Imports around the world (in million metric tones) in 2013 - 2014 Country MMT 1 ivory coast 1.448 2 Ghana 0.835 3 Indonesia 0.777 4 Nigeria 0.367 5 Cameroon 0.275 6 Brazil 0.256 7 Ecuador 0.128 8 Mexico 0.082 9 Peru 0.071 10 Dominican Republic 0.068 World total 4.585 Country Imports of Cocoa beans 1 Netherlands 0.916 2 United States 0.596 3 Malaysia 0.435 4 Belgium & Luxembourg 0.412 5 Germany 0.362 6 France 0.197 7 Spain 0.160 8 Indonesia 0.160
  4. 4. India production year wise year Production in tonnes 12/13 13000 2011 14400 2010 12900 2009 11820 2008 10560
  5. 5. Production of cocoa in india
  6. 6. List of by products  Cocoa husk  Cocoa pulp (Sweating)  Cocoa butter  Discarded cocoa pods
  7. 7. Husk utilization  Potash extraction - 40%  Soft soap manufacture  Fertilizer  Dried cocoa pod husk may be used as a feed ingredient  Poultry - 10%  pigs 25%  Sheep 40%.
  8. 8.  Fresh/wet pod husk is fed to pigs at 300 g/kg of the ration.  Fermentation of cocoa pod husk with Pleurotus ostreatus improves its feeding by 20 %  Gum – by alcoholic precipitation - used as binder in food & pharma
  9. 9. Cocoa pulp (Sweatings)  The fermented sweating has an alcohol level of 7–10% (w/w).  Products that can be made are 1. Soft drinks 2. Alcohols 3. Wines 4. Pectin 5. Jam , jelly, marmalade 6. Vinegar
  10. 10. Flow chart for sweatings Cocoa beans Cover the beans with lid Keep the weight on the top Collect the sweatings after 20 hr Sweatings
  11. 11. Preparation of soft drinks Filter the juice Determine desired sugar content Add preservatives & other ingredients Flash pasteurize at 90 c bottling Store at 0-4 c
  12. 12. Production of wine Sweatings filter Adjustment of sugar concentration to the desired level Yeast & potassium phospate Flash pasteurizer Add preservatives & Clarifying agents 4 weeks fermentation Collect and change the tank 6 weeks ferment Store for 3 years wine
  13. 13. Commercial products
  14. 14. Production of pectin Heat sweating for 15 min Acidify to 3.2 pH Precipitate by alcohol (60 %) Filter it Dry at 60 c
  15. 15. Jam and Jelly preparation Sweating + sugar(0.1% parts of pectin ) boil Addition of preservatives Boil to get desired consistancy Jam , jelly & marmalade
  16. 16. Vinegar production Sweatings Dilute cocoa sweatings with sterile water to alcohol strength of 7% Add acetobacter culture/ 16 weeks fermentation Centrifuge , pasteurize Addition of preservatives (potassium bromate, potassium meta bi sulphate packed
  17. 17. By products from discarded cocoa beans  Cocoa butter  cocoa butter toilet soap  cocoa butter pomade.
  18. 18. Extraction of cocoa butter from discarded cocoa beans Discarded beans Roasting Milling boiling cooling Skimming of butter(14-20%)
  19. 19. Preparation of toilet soap Melt cocoa butter & mix bleached palm oil Cool Add caustic soda & boil with stirring to form soap Transfer the mixture into moulds Mix the mixture into Dry further Make it dried soap chips into tablets Cut the crude soap and dry it Compress and extruded Standard size
  20. 20. Production of cocoa butter pomade Cocoa butter, paraffin wax, petroleum jelly, mineral oil heating Cooling to 55 c Add the fragrance & preservative Filling Labelling
  21. 21. Commercial products
  22. 22. THANK YOU

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