A bread made from the shell of the cupuaçú (Theobroma grandiflorum), a typical fruit of the Amazon forest, was widely approved in a consumer test. This alternative product, developed by researchers from the University of São Paulo (USP), achieved a favorable rating from more than 90 percent of those surveyed. The idea to find a substitute for wheat flour emerged from concerns of Bruno Sanches Rodrigues, a graduate in food sciences from USP, about the growing volume of waste produced by agro-industries. The cupuaçú fruit is used in candies, ice cream and an alternative chocolate.

“Brazilian legislation demands appropriate treatment of waste. In partnership with a company in that sector, I experimented with açaí, buriti and cupuaçú, and discovered that the shell of the last is a great source of fiber and excellent raw material for bread flour,” Rodrigues said.