Valuable bioactive compounds remain trapped or underutilized in raw botanical waste streams like cacao husks. Extracting these components converts low-value biomass into functional ingredients for food and flavor applications.

Thermal and chemical processing methods destroy heat-sensitive nutrients and antioxidants in botanical extracts. Preserving these delicate molecules ensures maximum physiological efficacy and product purity.

Perishable aquatic and botanical products suffer from volatile loss and microbial spoilage. Preventing flavor and texture breakdown extends shelf life and commercial value.