Cocoa is one of the most significant agricultural products globally. Cocoa Bean Shell (CBS), Cocoa Pulp Mucilage (CPM), Cocoa Pod Husk (CPH), are the waste products released during cocoa processing for chocolate production. These by-products were acknowledged as potential sources for valuable pectin. The current study explored pectin extraction from the secondary raw materials followed by pectin recovery, and pectin characterization. Cocoa pods were procured from the farmlands of Eluru, Andhra Pradesh, India. Elevating the temperature of extraction from 70°C to 90°C employing citric acid substantially augmented pectin yield, with a subsequent decrease at higher temperatures. The extraction experiments revealed that the optimum pH of 2.0, using citric acid, yielded the highest pectin content from CPH (15.5±0.4%), CBS (7.9±0.2%), and CPM (2.7±0.4%). Notably, pectin from cocoa pod husks at 90°C presents optimal methoxyl content (6.43%) and equivalent weight (746.27mg), reinforcing the potential of these by-products for pectin production. The outcomes emphasize the pivotal role of citric acid as the most effective extraction medium for all the three cocoa substrates.