Cacao byproducts are generated along the cacao production chain: the production of dry beans leads to mainly three fractions (i) pod husks (CPH), (ii) bean shells (CBS) and (iii) mucilage (CM); while harvesting, storing and transporting stages result in cacao beans that non-accomplishment the quality standards due to mechanical damage and presence of insects among others. Of these byproducts, CPH is the one that is generated in the highest proportion (70%). When the byproducts are considered waste, they cause environmental problems, especially when they are left to rot on the cacao plantation generating unpleasant odors and constituting an inoculum of fungal diseases for cacao crops, among other effects. Processing cacao byproducts has led to its valorization and, at the same time, has diminished its impact on the environment. Byproducts have been used as fertilizers and soil amendments; in producing organic acids like lactic, succinic, and citric; and in the generation of biogas, biofilms, and biopolymers, among many other applications. Cacao beans that do non-accomplishment the quality parameters due to physical damage or that are affected by diseases such as black rot and monilla; as well as grains that are moldy, smoky, over fermented or damaged by insects; are used for the production of refined and deodorized cacao butter for the cosmetic, pharmaceutical and food industry. Cacao byproducts are also a source of bioactive molecules like dietary fiber and polyphenolic compounds, with antioxidant and antimutagenic activity. Currently, cacao byproducts constitute an important source of raw materials for different industries.
