Utilization of Cocoa Husk Flour for the Production of Biodegradable Packaging in Artisan Enterprises

Resumen

The main objective of this research project is the utilization of cocoa husk flour (Theobroma cacao L.), an agro-industrial by-product generated in large volumes by the cocoa production chain, for the manufacture of biodegradable packaging aimed at artisan-sector enterprises. This initiative emerges as a sustainable alternative to the growing environmental issue caused by the widespread use of non-degradable plastic materials, particularly in small-scale production units that require functional and low-impact packaging solutions.

The proposal includes the physicochemical characterization of cocoa husk, its transformation into flour through controlled processes, and the formulation of biocomposites using mixing, molding, and drying techniques at laboratory scale. Subsequently, key properties of the resulting packaging are evaluated, such as mechanical strength, water vapor permeability, biodegradability under natural conditions, and adaptability to various artisan product formats.

Additionally, a preliminary analysis of technical and economic feasibility is considered, with emphasis on the scalability of the process in rural cocoa-producing communities, promoting the comprehensive use of agricultural residues and the generation of local added value. This strategy aligns with the principles of the circular economy, fostering environmental innovation practices that support the sustainable development of the artisan sector through the use of accessible and eco-efficient technologies.

Overall, the study represents a significant contribution both in terms of environmental sustainability and in the promotion of community-based productive initiatives, demonstrating the potential of cocoa waste as a viable raw material for biodegradable packaging solutions.