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Cocoa

Theobroma cacao

Cacao tree or cacaoter, native to the tropical and subtropical regions of America, and in Peru it is one of the main places of origin of cacao, it has 60% of the world's cacao varieties.

Peru has been classified by the International Cocoa Organization (ICCO) as a country where fine and aromatic cocoa is produced and exported, reaching 36% of world production of this type.

Cocoa contains phytosterols (especially beta-sitosterol) that block the absorption of cholesterol from the diet. It also contains polyphenols, antioxidants that prevent atherosclerotic processes. Chocolate is a very energetic or calorie-dense food, so it is recommended in situations that require a concentrated energy intake, such as athletes.

Production period from April to July, it is grown in the lower part of the western slope of the Andes, and in the Peruvian jungle, between 300 and 900 m.a.s.l.

Derivatives

Cocoa Beans

Scientific name: Theobroma cacao.
Types: Organic & Conventional.
Variety: Creole.
Presentations: Bulk 50 kg.
Packaging: Jute bag.
Ingredients: 100 % Cocoa.
Origin: In the Peruvian Amazon, in the regions of Ayacucho, Junin & Cuzco.
Harvest time: April – July.
Availability: All year.
Shelf life: 18 months stored in adequate conditions.
Benefits: It is a gluten-free product. Organic product, 100% natural, without additives or preservatives, with high nutritional value. It is a gluten free product.
Aplications Raw cacao nibs have a strong dark bitter chocolate flavor. Use them in smoothies or sprinkle them over your breakfast to improve flavor and health. They are eaten directly or roasted. Use straight or processed into energy bars, chocolate, fine chocolate, desserts, or baked goods.
Certifications: BRC, NOP, EOS, RTPO, GLUTEN FREE, KOSHER.

Cocoa Nibs

Scientific name: Theobroma cacao.
Types: Organic & Conventional.
Variety: Creole.
Presentations: Bulk 15 kg.
Packaging: 3-ply paper bag with inner poly bag.
Ingredients: 100 % Cocoa.
Origin: In the Peruvian Amazon, in the regions of Ayacucho, Junin & Cuzco.
Harvest time: April – July.
Availability: All year.
Shelf life: 18 months stored in adequate conditions.
Benefits: Organic product, 100% natural, without additives or preservatives, with high nutritional value. It is a gluten free product.
AplicationsRaw cacao nibs have a strong dark bitter chocolate flavor. Use them in smoothies or sprinkle them over your breakfast to improve flavor and health. They are eaten directly or roasted. Use straight or processed into energy bars, chocolate, fine chocolate, desserts, or baked goods.
Certifications: BRC, NOP, EOS, RTPO, GLUTEN FREE, KOSHER.

Cocoa Powder

Scientific name: Theobroma cacao.
Types: Organic & Conventional.
Presentations: Carton box 15 kg.
Production Area: Ayacucho, Junin & Cuzco.
Availability: All year.
Shelf life: 2 years stored under appropriate conditions.
Benefits & Applications: Antioxidants and energy, it contains serotonin known as the molecule of happiness. Nibs are crisp, tasty, and packed with powerful nutrients, antioxidants, and fiber. Its deep dark chocolate flavor is perfect, they can be added as a topping in desserts, smoothies or combined with dried fruits.
Certifications: Organic (NOP,EU,JAS), Kosher.

Cocoa Butter

Scientific name: Theobroma cacao.
Types: Organic & Conventional.
Presentations: Grade 1, in bags and sacks according to the weight of the client.
Production Area: Ayacucho, Junin and Cuzco.
Harvest time: Apil – July (main).
Availability: All year.
Shelf life: 2 years stored under appropriate conditions.
Benefits: Antioxidants and energy, contains serotonin known as the molecule of happiness.
Certifications: Organic (NOP,EU,JAS), Kosher.
Applications: chocolate, granola, drinks industry.

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