Cocoa
Cocoa
Although cocoa (Theobroma cacao L), was domesticated in Central America, it is a species originating in the Amazon.
product description
Peru is home to 60% of the world’s cocoa species and is one of the main producers. To date, the second world organic exporter. It is cultivated in the lower part of the western slope of the Andes, and in the Peruvian jungle, between 300 and 900 meters above sea level. The main departments where it is grown are Cusco, San Martin, Amazonas, Piura, Ayacucho and JunÃn, which represent 80% of the total national production.
Peru is considered as a producer and supplier of fine and aroma cocoa (Creole). Creole cocoa is distinguished by its elongated fruits that end in a thin tip. Its seeds are white and sweet. They have a high fat content, so the grain provides a better chocolate flavor and aroma. It represents, however, only 5% of world production. It is mainly intended for high-end chocolate.
HEALTH BENEFITS
- Firstly, it has a high antioxidant content. If the product is powdered it is better, since the amount of flavonoids and polyphenols is greater and its antioxidant power is better.
- It is source of important minerals, especially magnesium and sulfur (the beauty mineral).
- Improves glucose metabolism and lowers blood pressure.
- Provides a series of neurotransmitters, which are chemical substances that act as antidepressants. In conclusion, substances that induce the feeling of happiness and increased energy.
PRESENTATIONS
We work with the Creole variety, with seeds from the Central Jungle of Peru. The Creole variety is expanding rapidly due to its higher quality as a result of a higher fat content. In addition, we have organic certification.
Cocoa Powder
- In bulk bags of 5kg, 10kg and 25kg
- In 250grs Doy Pack or Stand Up bags
Cocoa Nibs
- In bulk bags of 5kg
- In Doy Pack or Stand Up bags of 50grs, 100grs and 250grs
