Volume 18 2026 A REVIEW ON EMERGING NON-TRADITIONAL APPLICATIONS OF COCOA Authors Samuel Yap Kian Chee* & Chin Hui Han ABSTRACT Cocoa (Theobroma cacao L.) has long been prized for its role in confectionery and beverages. However, recent research highlights its diverse bioactive compounds with promising applications beyond food. This review synthesizes current evidence on non-traditional uses of cocoa plant parts, such as leaves, pods, beans, butter, shells, and pulp, in cosmetics, dermatology, pharmaceuticals, functional foods, and sustainability. Cocoa leaves exhibit cytotoxic activity against breast cancer cells, while pod husks demonstrate tyrosinase inhibition relevant to skin-whitening formulations. Cocoa beans and powder provide potent antioxidants that remodel dermal microstructure, and cocoa butter offers superior emollient and percutaneous absorption properties compared to paraffin. Valorization of cocoa shells and pulp contributes dietary fiber, functional beverages, and bioethanol, supporting circular bio-economy initiatives. Collectively, these findings underscore cocoa’s potential as a multifunctional resource for health, beauty, and sustainability, warranting further clinical validation and scalable extraction technologies. VIEW PDF DOWNLOAD