For mulchirovany soils and addition in a biohumus, and just as compound feed.
The peel of cocoa beans (cocoa-vella) was considered until recently as withdrawal as there was no equipment for its high milling. At a rough grinding its nutrition value and organoleptic properties were unsatisfactory. The structure of a peel of cocoa beans allows to consider it as a valuable independent product, but only after careful crushing. The matter is that in a peel of cocoa beans is significantly higher, than in the central part of a bean, the content of organic acids (in particular, flavonoids), and also mineral substances, vitamins, useful to the person, cellulose and pentozan (approximately twice). Content of proteins in it is not lower, than in the central part of a bean. And only on fats the peel concedes to a bean. There are data that the peel is a natural gepatoprotektor, and even such preparation as a ground peel of cocoa beans for treatment of diseases of a liver is issued. Contents in a peel and the central part of cocoa beans of theobromine which caused the toning effect of cocoa products, almost equally. The same can be told also about caffeine. At the same time rather low price shelukhiopravdyvat costs of its careful crushing. Natural contents in a cocoa butter peel after an obzhaka of a cocoa bean and separation of cocoa-velly from it usually makes 2-4%. And even at failures in the technological modes of roasting of beans contents in cocoa butter cocoa-velle seldom exceeds 5-7%. Low fat content of a peel reduces food and consumer properties of the cocoa powder received from it.
