A process for producing a cocoa husk extract containing gamma-aminobutyric acid (GABA) is provided, the process comprising: a) extracting GABA and methylxanthines from cocoa husks with an aqueous medium thereby to form an aqueous solution containing GABA and methylxanthines b) removing at least part of the methylxanthines from the aqueous solution with a solvent which is immiscible with water and c) retaining the aqueous solution containing the GABA. A cocoa husk extract comprising GABA and methylxanthines wherein the ratio of GABA to methylxanthines is at least 1:20 and a food product containing such an extract are also provided.
