Economía circular en la industria cacaotera: una propuesta para la recuperación del mucílago de cacao para la elaboración de alcohol

Abstract

Cocoa mucilage, a by-product generated during the post-harvest processing of cocoa beans, is an underutilized organic waste product with an annual production in Ecuador of 133,085 tons (INEC, 2023). The objective of this study is to propose a preliminary alternative for its valorization through the production of alcohol, based on principles of circular economy, industrial symbiosis, and sustainable business models aimed at the efficient use of resources and reduction of agro-industrial waste. Through a bibliometric analysis in Scopus, SciELO, and other sites (2014–2024), 70 relevant publications were identified: 50% address fermentation processes for obtaining bioethanol, 35% address food applications, and 15% address biotechnological uses. Researchers such as Volker, Bessouat, Nogales, and Guayza-Carpio are leading studies focused on the valorization of mucilage with a bioeconomic approach, highlighting a growing scientific trend. However, there is a gap in research applied to the Andean-Amazonian context, especially in Ecuador. The research adopts a qualitative approach, with an exploratory, descriptive, and non-experimental bibliographic design, in accordance with international standards such as ISO 59004, ISO 59010 (2024), and NTE INEN-AFNOR XP X30-901 (2019). The results suggest that implementing an agro-industrial plant to produce alcohol from mucilage would generate economic, social, and environmental benefits. It is concluded that this proposal constitutes an innovative path toward a circular production model, and technical and economic pre-feasibility studies are recommended.