Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation.

Cocoa (Theobroma cacao L.) is a tropical fruit used in chocolate production, with a huge portion of its byproducts, such as cocoa honey, being discarded, contributing to the over 52,000 tons of waste generated by the cocoa chain. Cocoa honey is a yellow liquid that drips from cocoa beans, rich in sugars, organic acids, vitamins, and minerals, making it highly susceptible to microbial fermentation.