Behind familiar batches of chocolate, thousands of tons of cacao pulp are wasted every year. Regretting this precious natural resource, Vietnam Cacao Brothers experimented with fermenting the excess pulp in the workshop. The result was surprising, as we obtained a biological enzyme that is completely natural and gentle for cleaning.

Taking this small idea to MassChallenge Switzerland & UK with the hope of creating a waste-free lifecycle for cacao fruit, we were thrilled that the project made it to the Finalists' list – Top 10% globally this year.

Not stopping there, the project was also selected to participate in the Boot Camp of ClimateLaunchpad Vietnam 2026 – a program to seek and nurture clean technology ideas. For Vietnam Cacao Brothers, this is yet another valuable opportunity to perfect the circular business model from cacao fruit and to bring the small workshop idea closer to real impact.

This is a huge encouragement for the team on the journey of sustainable development and increasing value for farmers. A “new friend” from the Vietnam Cacao Brothers ecosystem is quietly being completed and will be introduced to everyone soon.

Thank you for always supporting the original values with us. 🌱🤍