Work carried out at the State University of Campinas used environmentally friendly solvents and ultrasonic waves to remove the substance and increase its absorption by the body. Some of the researchers who worked on this study dedicated themselves also to finding a new way to add value to an interesting cocoa byproduct: the almond shells of the fruit. The shells resemble cocoa nibs and have a similar smell, but they are very fibrous, so they are usually discarded.