Preserving Peanut Quality Under Hermetic Storage
Peanuts travel long distances and often remain in storage for extended periods. During that time, quality loss is a persistent concern. Rising free fatty acids, flavour deterioration and mould risks
Theobroma cacao
Cacoa
Cacoa beans are a high-value, quality-driven commodity where origin, aroma and integrity matter. Yet from post-harvest to transport, cacao is highly vulnerable to moisture, insects and oxidation, putting both quality and commercial value at risk.
Cacoa beans are naturally rich in fats and bioactive compounds, which makes them particularly sensitive during storage and transport. All major varieties—Forastero, Criollo and Trinitario—are hygroscopic and continuously exchange moisture with their environment. Conventional bulk packaging such as jute or kraft paper offers little protection, often leading to mold growth, insect infestation or rancidity. Chemical fumigation may address infestations temporarily, but it introduces residue risks, threatens organic status and does not prevent re-infestation. For growers, traders and processors, preserving cacao quality without compromising food safety has become a critical challenge across the supply chain.
Challenges in cacoa preservation
Sensitive commodity
Cacoa faces a unique combination of biological and environmental pressures that make long-term storage complex. Moisture fluctuations encourage mold and aflatoxin risks, while warm climates accelerate insect development and fat degradation. Infestations by cocoa moths or warehouse moths can occur at any stage, often unnoticed until quality is already compromised. At the same time, stricter residue regulations and buyer requirements limit the use of chemical treatments. Maintaining the sensory profile, organic integrity and market value of cacao demands a solution that controls atmosphere, moisture and pests simultaneously, without adding risk.
- Moisture absorption
- Mold development
- Insect infestation
- Oxidation and rancidity
- Compliance with organic regulations
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The VacQPack solution for cacoa
Organic protection
VacQPack applies bulk-sized Modified Atmosphere Packaging (MAP) to create a controlled, low-oxygen environment around cocoa beans. Using high-barrier liners and precise gas management with nitrogen or CO₂, VacQPack effectively prevents and eliminates insect infestation while stabilizing moisture and slowing oxidation. The process is fully organic, non-toxic and residue-free, safeguarding both food safety and organic certification. By working in synergy with cacoa’s natural fermentation and CO₂ release, VacQPack enables long-term storage while preserving aroma, quality and value, even under challenging transport and storage conditions.
- Consistent product quality and taste
- Reduced food loss and waste
- Full control over product safety
- Optimized total cost of ownership (TCO)
- Non-chemical, organic treatment
Discover why customers like to work with us
Best practice
Learn how customers across different commodities use VacQPack as a best practice for quality protection. By applying natural MAP, they prevent insects, control moisture, and safeguard product value throughout storage and transport.
Particularly on humid and hot areas, problems like condensation, variation of moisture content, oxidation and in some cases insect infestation, are common on the difficult task of keeping the quality of soybean seeds during storage.
The refrigeration is the conventional technique for preservation, but it requires a great deal of investment on infrastructures and implies significant expenditures on energy. Besides, once the seed leaves the refrigeration mode, gets again vulnerable and enters in a rapid degradation process.
Infisght from our research expert
Marie-José
Research Expert
m.vanlitsenburg@vacqpack.com
Our research Expert Marie-José translates scientific studies into practical MAP insights, helping producers safeguard quality from origin to arrival.
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