CACAO FRUIT POWDER
INTRODUCING A NATURAL SWEETENER WITH A TWIST
A TRUE FIRST FOR US AND AN EXCITING NEW OPTION FOR YOU !
THIS UPCYCLED CACAO PRODUCT IS A NATURAL ADDITION TO OUR RANGE, OFFERING THE PERFECT TWIST TO ELEVATE YOUR CREATIONS.
THEOBROMA CACAO FRUIT
NATURE’S LITTLE TREASURE CHEST
The cacao fruit is more than meets the eye -a true natural treasure chest packed with a few goodies. The proportions depend on the cacao variety and how it’s processed.
Let’s first have a closer look at the Cacao Fruit and the untapped potential packed into its components.
Cacao Pod
The sturdy outer shell makes up around 67-76% of the entire fruit.
➸ Often overlooked, it’s a versatile resource -ideal for composting, natural fertilisers, biodegradable packaging, or even creative crafts.
Cacao Bean Husk
The Cacao Bean Husk is the thin, brown outer shell of the cacao bean, removed during processing to produce cacao nibs for chocolate production. This crisp layer, accounting for 2.1 to 2.3% of the cacao pod’s contents, is often discarded but holds significant potential for repurposing.
➸ Rich in protein and fiber, cacao husks make excellent animal feed and can be used as organic mulch or biochar to enrich soil. They can also be up-cycled into packaging materials, biofuel, or applied in wastewater treatment due to their adsorbent properties. Chocolate makers continue to explore innovative ways to utilise this versatile byproduct.
Cacao Pulp
The sweet, tangy layer around the beans accounts 8.7-9.9% of the cacao fruit.*
➸ Essential for fermentation, this nutrient-rich by-product is packed with antioxidants, vitamins, and prebiotics. Its natural sugars and vibrant flavour make it ideal for upcycling into products like sweeteners, juices, jams, syrups, powders, smoothies, and more.
Cacao Beans
Each cacao pod holds 20 to 50 cream-colored seeds, known as beans, arranged in five rows and nestled within the sweet, white pulp. These seeds account for 21-23% of the cacao fruit.
➸ After fermentation, drying, and roasting, they become the cornerstone of the chocolate we know and love.
MATCHING IDENTITIES & MATCHING VISIONS
Every part of the cacao fruit holds untapped potential for sustainable innovation. Producers and chocolate makers continue to find ways to transform these by-products, adding value at every stage.
At Silva, we embrace this vision. Beyond sourcing exceptional cacao beans, we’re dedicated to maximising the value of the entire cacao fruit through recycling, up-cycling, and innovative solutions that benefit the supply chain while honouring flavour, forests, farmers, and their future.
➸ This is why we were excited when one of our Ecuadorian partners introduced us to a fascinating cacao fruit by-product. With its distinct texture, exceptional fruity flavour, impressive shelf life and versatile uses, it’s truly a game-changer.
MEET OUR INNOVATIVE PARTNER PRODUCERS ‘HACIENDA PALO SANTO’
Hacienda Palo Santo, a family-owned cacao farm and processing facility, is nestled in the Cerecita Valley, just an hour from Guayaquil on Ecuador’s coast.
Guided by three generations of agronomists, this innovative plantation has developed advanced agricultural practices that protect natural resources and enhance productivity. Esteban Jr. leads the farm’s meticulous post-harvest process, a craft refined over the years by his father, while Maria and Claudia manage the business operations, ensuring consistent, high-quality production of uniform cacao beans, pulp and powder.
Introducing the newest addition to our portfolio: Spray-Dried Cacao Fruit Powder, crafted from nutrient-rich cacao pulp for a fruity, flavourful boost.
Historically, cacao pulp was mostly discarded in chocolate making, with only a small portion used to boost fermentation. While chocolate-making focuses on the beans, about 75% of the pulp* was typically wasted. Today, the white, sweet-tasting fruit pulp is gaining attention* for its nutritional value. The pulp is rich** in antioxidants, vitamins, and prebiotics and can be transformed into cacao fruit powder, juices, smoothies, and other food products***.
CACAO FRUIT POWDER – THE MAKING OF
AS FRESH AS IT CAN BE
The Sáenz family owns and operates their cacao farms, with a plant facility located right on the plantation to guarantee maximum freshness and quality in every product. They have developed specialised machinery in-house to extract pulp from the cacao beans and streamline production, all while adhering to the highest food safety standards.
TRUST THE PROCESS
Harvesting and Extraction: Once cacao pods are harvested, they are promptly opened at an on-site facility to extract the fresh pulp. Immediate processing is essential to prevent oxidation and preserve the pulp’s natural flavour and nutritional value.
Pasteurisation:The fresh pulp is homogenised, pasteurised, and cooled to maintain quality. After pasteurisation, the pulp is transported to another facility for further processing into powder.
Spray-Drying : The liquid pasteurised pulp is sprayed into a chamber where hot air rapidly removes the moisture, transforming it into a fine, aromatic powder while retaining its natural flavour. To ensure the powder remains stable and free from crystallisation and agglutination, maltodextrin is added. This starchy substance helps with texture and stability, making the powder easier to process and preventing clumping in applications like drinks or food. In this process, 15% maltodextrin is blended with the cacao pulp.
➸ This precise process results in a fine powder with low moisture content (below 2%), making it perfect for a variety of applications***.
Packaging: The powder is packed in eco-friendly 7 kg (net weight) cardboard boxes, with sealed inner portions for freshness and convenient handling.
Storage Guidelines: Store in a dry environment with 40-70% humidity at room temperature (20°C – 36°C). Properly stored, the powder has a shelf life of up to 24 months.
WHY CHOOSE THIS CACAO FRUIT POWDER?
It’s an interesting and innovative cacao fruit by-product with several compelling reasons:
- Zero-Waste Solution: An up-cycled byproduct of the cacao fruit, contributing to a more sustainable supply chain.
- Farmer Support: Provides an additional revenue stream for cacao farmers.
- Eco-Efficient Processing: Minimises environmental impact with resource-efficient methods.
- Sustainable Packaging: Compact and eco-friendly, reducing the carbon footprint during transport.
- Nutrient-Rich Sweetener: Packed with**** antioxidants, manganese, potassium, and bold, fruity flavours.
- Post-Exercise Recovery: Its restorative qualities make it ideal for replenishment.
UNLOCK YOUR OWN CREATIVITY
A FLAVOURFUL VERSATILE INGREDIENT FOR ENDLESS POSSIBILITIES
This fine, off-white powder dissolves effortlessly in hot water and is perfect for making juices, blending with yogurt, and many other foods -delivering a naturally fruity flavour with a touch of sweetness. Its vibrant tropical flavours and smooth texture open up endless creative possibilities for your creations***. Here are a few ways to get started:
CHOCOLATE
The low moisture content and dry format of cacao fruit powder make it a fantastic ingredient for chocolate-based creations. Curious about its potential, we experimented with it in our own chocolate-making -and the results were amazing!
Using a classic 70% chocolate recipe as our base, we swapped out the sugar for an equal amount of cacao fruit powder. The outcome? A naturally sweet, zesty chocolate with fruity notes reminiscent of green apple. Because the powder fully replaces the sugar, the entire chocolate bar is crafted solely from the cacao pod. How cool is that? The vibrant flavours brought a fresh and exciting twist to the chocolate!
FILLINGS, CARAMELS, GANACHES
We weren’t quite brave enough to tackle a ganache or caramel on our own, so we enlisted the expertise of Mario Vandeneede from Chocolatoa -our trusted partner and chocolate hero.
Mario began by blending equal parts hot water and cacao fruit powder, recreating the original cacao pulp. This pulp became the foundation for a show-stopping caramel. It was here that the transformation from powdered form to nectar really shined. While the powder alone has a tangy kick, the rehydrated pulp revealed a beautifully balanced profile with tropical notes of mango, papaya, and pineapple -perfectly echoing the essence of fresh cacao pulp.
The result? Mario crafted a praline filled with a luscious, tropical caramel. And let’s just say-the results were absolutely phenomenal! Our team hit the jackpot that day, sharing these treats with colleagues in the office!
ICE CREAM, GELATO, SORBET
Of course, we couldn’t resist trying the cacao fruit powder in ice cream -and the results were spectacular as well! Blended into the base, it created a creamy, smooth treat with a lively, fruity edge. The cacao fruit’s natural sweetness and tangy notes delivered a refreshing tropical twist, reminiscent of pineapple with a splash of citrus. A flavour sensation that truly stood out!
And So Much More…
Cacao Fruit Powder’s versatility is unmatched. Its fruity flavour and convenience make it the perfect ingredient for countless creations. With a fresh, tangy edge and a splash of natural sweetness, it adds a unique tropical twist that elevates:
FRUITBASED SMOOTHIES, BOWLS, …
BAKING & DESSERTS : PASTRIES, MOUSSES & OTHER SWEET TREATS
COCKTAILS & BEVERAGES: TROPICAL COCKTAILS, CHOCOLATE MILK, TEAS,…
INTERESTED? TRY IT FOR YOURSELF !
Curious about upcycling cacao fruit? Excited about providing farmers with more earning potential? Passionate about innovative ingredients? Or maybe you’re an adventurous creator ready to experiment with cacao fruit powder…
Be one of the first to discover this exciting new cacao fruit ingredient!
We’d love to hear about your discoveries and experiences!
Your feedback means a lot to us, and we’re always open to suggestions.
Plus, we’d be thrilled to share your creations and recipes with the cacao world.
Cheers!
KUDO’s, CREDITS & INSPO
*Weather conditions like rainfall, temperature, and humidity can affect the amount of pulp surrounding cacao beans, leading to variations in the pulp-to-bean ratio.
**PULP FICTION FILES
A Hidden Gem Bursting with Bold Fruity Flavours
Cacao pulp isn’t just edible -it’s utterly delicious. With a unique combination of fruity, sweet, tangy, and slightly acidic notes, it’s a tropical fusion of mango, pineapple, passion fruit, and lychee. Like cacao beans, the pulp’s flavour varies by genetics offering sweet mango-like notes, vibrant pineapple tang, or refreshing citrus hints, such as lime.
Fun fact: jungle animals, especially monkeys, skip the beans entirely. They crack open the pods, toss the beans aside, and dive straight into the sweet pulp.
Packed with Nutrients****
Beyond its irresistible taste, cacao pulp is a nutrient powerhouse, loaded with antioxidants, flavonoids, theobromine, caffeine, magnesium, zinc, and potassium -cementing its place as a superfood.
Sustainable & Responsible Practices
By repurposing cacao pulp, this powder not only helps reduce food waste but can also create an additional income stream for farmers, supporting Silva’s commitment to sustainable farming practices. Soon to be fully certified organic, this cacao pulp powder reflects our dedication to clean, responsible ingredients that benefit both people and the planet.
SILVA CACAO – Making Good Use of Cacao Shells
Science Direct – Beyond chocolate, a promising material for potential value-added products