Non-wood materials which are cassava peels and cocoa pod husks are potential fibre sources of pulp and paper production. These materials were used as pulp for paper production industries to promote the concept "from waste to wealth" and "recyclable material to available product" for reducing the environmental issues. The composition of cacao pod husks (CPHs), the main waste product of cocoa production, and some of the characteristics of their water-soluble pectins were investigated. Milled and dried CPHs were submitted to hot aqueous extractions (50 and 100̊C, 90min, 1:25, w/v). composition of cacao pod husk, as well as optimal conditions for extraction and purification of theobromine from cacao pod husk as an abundant, inexpensive, renewable, and sustainable source using a non-toxic, accessible, and cheap solvent for po tential application in the nutraceutical, medical, Abstract. The composition of cacao pod husks (CPHs), the main waste product of cocoa production, and some of the characteristics of their water-soluble pectins were investigated. Milled and dried CPHs were submitted to hot aqueous extractions (50 and 100 ̊C, 90 min, 1:25, w/v). The obtained fractions (labeled 50W and BW, respectively) yielded 7.5 Chemical composition of cocoa pod husk CPH comprises the epicarp, mesocarp, sclerotic part and endocarp (Figure 1). Table 1 shows the chemical composition of an example of a CPH from Ghana. The CPH consists primarily of fibrous materials including 19.7e26.1% cellulose, 8.7e12.8% hemicellulose, 14e 28% lignin and 6.0e12.6% pectin. The epicarp is Cocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-cost unconventional feedstuff for livestock. Thus, each cacao pod was comprised of approximately 74% fresh husks (w/w), which is similar to reported values of 75–76% (Whistler et al., 1956, Donkoh et al., 1991). The moisture content of the cacao pod husks was about 90%. The powder obtained from dry cacao pod husk flour (CPHF) was then characterized as follows. 3.1. There is more to cacao than chocolates. Processing cacao generates lots of cacao husks (which is 77% of cacao pod's weight) can be used as fuel briquettes. Traditionally, cacao farmers collect only cacao beans leaving the husks unutilized and generates foul odor and serves as inoculum of black pod rot and pathogens. CPH pectin (moisture content: 0.19%; ash value: 1%; degree of esterification: 26.8%) extracted from minced fresh cocoa pod husks by hot aqueous extraction and freeze dried at 0-120 mBar and -41°C...
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