Creation of Ecological Packaging from Cocoa Waste: Development of biodegradable packaging made from cocoa husk flour (Theobroma cacao L.) for use in the handicraft production sector

Abstract

This research project aims to develop biodegradable packaging made from cocoa husk flour (Theobroma cacao L.), an agricultural by-product generated in large quantities by the cocoa industry. This proposal arises as a sustainable alternative to the environmental problems associated with the massive use of non-biodegradable plastic materials, especially in the artisan productive sector, where packaging is constantly required for product commercialization.The study involves the physicochemical characterization of the cocoa husk, its transformation into flour, and the formulation of biopolymers through mixing, molding, and drying processes. Properties such as mechanical resistance, permeability, biodegradability, and the adaptability of the packaging to different types of artisan products are evaluated. In addition, the economic feasibility and scalability of the proposal in cocoa-producing communities are analyzed, encouraging the integral use of agricultural waste and the generation of local added value.The research is framed within the principles of circular economy and environmental innovation, promoting sustainable practices that contribute to the development of ecological and functional solutions for small and medium-sized production units. This initiative represents a significant contribution both to the environmental field and to the strengthening of the artisan sector through accessible and low-impact technologies