COCOA PRODUCTS
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Cocoa cake is the solid mass left behind after pressing roasted cocoa nibs or cocoa liquor to remove most of the cocoa butter. It is brittle, dry, and high in non-fat cocoa solids, making it the intermediate raw material for cocoa powder production
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Cocoa Powder Production: The primary use — cocoa cake is milled and sifted to produce natural or alkalized cocoa powders.
Animal Feed Supplements: Due to protein and fiber content, sanitized cocoa cake is being tested in livestock and aquaculture feed.
Nutraceutical Research: Early studies on flavonoid-rich cocoa cake extracts for gut microbiome health and as natural antioxidants.
Cosmetics & Soaps: Ground cocoa cake (or extracts) incorporated for color, texture, and mild antioxidant benefit.
Artisanal Innovation: DIY producers can grind cocoa cake into custom cocoa powders (with branding like “farm-direct” or “single origin”) to sell on Amazon or local health stores.
Industrial R&D: Trials for using cocoa cake in biodegradable plastics and plant-based food stabilizers.
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Growing market for single-origin cocoa powders, traceable from cocoa cake.
Experimental use of cocoa cake as a functional fiber additive in baked goods.
Increasing adoption in fermentation projects (kombucha, specialty drinks).
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311351 – Chocolate and Confectionery Manufacturing from Cacao Beans.
311942 – Spice and Extract Manufacturing.