Collaboration on sustainable substitute ingredient in Ghana chocolate production
Professor Gordon Morris from the University of Huddersfield visited partners in Ghana as part of an ongoing project focusing on the use of okra pectin as a sustainable substitute for lecithin in chocolate production.
The Professor of Carbohydrate Chemistry within the Department of Physical and Life Sciences is working with Ghanaian firm Cocoa Processing Company, alongside two local universities, on the two-year African Agriculture Knowledge Transfer Partnership.
The Ghanaian universities are Kwame Nkrumah University of Science and Technology (KNUST) and the University of Health and Allied Sciences (UHAS), and together the project seeks to drive innovation and sustainability in the local agrifood and cocoa processing sectors.
As lead academic and principal investigator, Professor Morris visited Professor Jacob K. Agbenorhevi at KNUST, the Knowledge Base Academic Lead from the Department of Food Science and Technology, and Genevieve Pawar, Company Supervisor of industry partner, the Cocoa Processing Company in January. They were also joined by Professor Fidelis Kpodo, Academic Supervisor from UHAS, and together were able to discuss the project’s progress, 18 months in.
The search for a sustainable alternative
The ultimate aim of the AAKTP is to find a sustainable alternative to imported soy lecithin, which is used by the Cocoa Processing Company as an emulsifier in its production of chocolate in Ghana.
In developing new emulsifiers and a process that can extract such plant pectins for use in the chocolate industry, the project is looking to utilise agrowaste from locally grown okra as a natural and cheaper source, as well as determining their shelf-life properties.
Due to the higher cost of importing soy lecithin, the project has the potential to lead to substantial savings on materials for the chocolate manufacturer.
The AAKTP programme is modelled after the UK’s own Knowledge Transfer Partnership scheme and receives funding through national innovation agency Innovate UK. Its purpose is to support an academia–industry collaboration to translate research outputs into practical industrial solutions.
Professor Morris and Professor of Biopolymer Science Alan Smith within the Department of Pharmacy are lending their expertise to analyse the pectin extracts in terms of molecular weight, structural, thickening and emulsifying properties, using their laboratory facilities in Huddersfield.
Following on from earlier visits from AAKTP Associate Belinda Ntow, it is expected that Professor Agbenorhevi and Professor Kpodo will visit Huddersfield in the Spring for further samples to be analysed before the AAKTP comes to an end in July.
Professor Morris commented: “I really enjoyed the opportunity to meet the AAKPT Team in person and to see the chocolate production firsthand. The okra-substituted chocolate has been well received in consumer tests, and the prospects are exciting.”
Find out more about KTPs at Huddersfield
Knowledge Transfer Partnerships are government-funded programmes aimed at helping UK businesses improve competitiveness, productivity and performance. They are match-funded through Innovate UK – part of UK Research and Innovation – and are an opportunity for businesses to access academic expertise, drive innovation, and achieve lasting impact.
The University of Huddersfield currently has a portfolio of 19 Knowledge Transfer Partnerships, attracting more than £4 million in funding, including one African Agriculture Knowledge Transfer Partnership.