The cocoa industry generates substantial processing waste, posing environmental challenges and underutilizing potential economic resources. This chapter reviews biotechnological approaches for valorizing cocoa bean processing waste, emphasizing their role in climate mitigation and rural economic improvement. The diverse types of cocoa waste, including pod husks, bean shells, and sweatings, are examined for their chemical and nutritional compositions, highlighting their potential for value-added products. Microbial fermentation, enzymatic treatments, genetic engineering, and other bioprocessing techniques serve as key biotechnological methods for converting these wastes into biofuels, bioplastics, food additives, and nutraceuticals. The chapter also addresses the environmental and economic impacts of these technologies particularly in cocoa-producing regions, where waste valorization can create new revenue streams and job opportunities for rural communities. Additionally, the potential for climate mitigation and promoting sustainable agricultural practices through these biotechnological innovations is examined. Finally, future perspectives on the sustainable utilization of cocoa bean waste are discussed, providing insights into ongoing research and potential policy implications. This review emphasizes the importance of integrating biotechnological innovations to enhance sustainability and economic resilience in cocoa-producing regions.