Aprovechamiento Integral de la mazorca del cacao: una visión desde la Ingeniería y la Gestión Sostenible Integral use of the cocoa pod: a vision from Engineering and Sustainable Management
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El cacao ha adquirido gran relevancia en sectores como la agricultura, la industria alimentaria, la sostenibilidad ambiental y la innovación productiva. Sin embargo, se estima que alrededor del 70 % del peso total de la mazorca se desperdicia, lo que representa una importante pérdida de recursos y oportunidades de valor agregado. Ante esta problemática, el presente trabajo tiene como objetivo analizar el aprovechamiento integral de la mazorca del cacao desde una visión ingenieril y de gestión sostenible, orientada a optimizar el uso de todos sus componentes. A través de una revisión bibliográfica, se identificaron diversas aplicaciones para los subproductos de la mazorca (cáscara, placenta y pulpa), los cuales poseen un alto potencial para distintas industrias. La cáscara puede emplearse como biomasa, materia prima para compost, fertilizantes o harinas ricas en fibra; la pulpa presenta un notable valor para la elaboración de bebidas fermentadas, néctares o biocombustibles; y la placenta ofrece compuestos antioxidantes útiles en los sectores alimentario y cosmético. Este enfoque integral promueve la economía circular, reduce el desperdicio y fomenta una gestión más eficiente y sostenible de la cadena agroindustrial del cacao
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