CACAO DERIVATIVES SUPPLIER

The best cacao criollo supplier from Peru. Are you looking a safe source of ceremonial cacao criollo variety?. At AMAZON ANDES we are producers, suppliers and exporters of organic products derived from Peruvian Cacao (raw, natural and alkaline). We offer wholesale prices for importers and distributors. We are suppliers of the best raw material from the Andean-Amazonian area in Peru.

Cocoa (Theobroma cacao) is native from the Peruvian-Ecuadorian Amazon. Our derivatives such as the powder, butter, nibs and organic cocoa liquor have superior organoleptic qualities as they are developed from native varieties (chuncho, white cocoa beans, etc.) and grown directly. by Amazonian communities in their original ecosystem.

We have an active certificate by Control Union Peru for USDA-NOP, EUROPE, CANADA and JAPAN. We have FDA certified facilities and also offer the EOM service or private label in the following products:

Organic Cacao or Cocoa Powder.
Alkaline Cacao Powder.
Raw Cacao Powder.
Cacao Husk Powder.
Organic Cacao Butter.
Organic Cacao nibs.
Cacao wafers.
Ceremonial grade cacao.
Organic Cacao Liquor.

Our facilities have HACCP and GMP quality certifications by NSF. Batch certificates of analysis and samples are available.

We are the best supplier alternative from origin. The best amazonian Cacao powder supplier.

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ORIGIN OF COCOA OR CACAO NATIVE

It was assumed that the cultivation of Theobroma cacao L had its origin in Mesoamerica, specifically with the Mayan Civilization. }he cacao pod served as an element of barter and had a more precious value than gold for the indigenous people. It was already cultivated by the Mayans more than 2500 years ago.

In 2013 it was confirmed that the origin of cacao is Peruvian. Its place of origin is between Montegrande and San Isidro, Jaén province, Chinchipe river basin, Cajamarca, Peru. The archaeologist and historian Quirino Olivera Núñez found evidence of domestication of the plant that gives it an age of 5,200 years, being the oldest cacao in America and the world. It is presumed that the natural way of their exit to the warm forests of Mexico would have been through Ecuador. The archaeological finds made in the Amazonian headwaters, where they remained unpublished for more than five millennia, deserved to be considered among the ten most important discoveries in the world at the 2013 Archeology Forum, held in Shanghai, China. Read more about the origin of cacao in Peru.Peru has 60% of the world’s varieties and is the world’s second largest producer of organic cacao. Peru has been qualified by the International cacao Organization (ICCO) as a country where a fine and aroma product is produced and exported, achieving 36% of world production of this type.

Varieties of Criollo cacao: it is the oldest and comes from Peru and Ecuador. Forastero: it is the most abundant and represents 90% of world production. Trinitario: originally from the island of Trinidad, it is a natural biological hybrid, a cross between the criollo and the forastero. Main cultivation areas in Peru. The cultivation is carried out 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 places of cultivation are the Urubamba valleys in La Convencion and Lares in the department of Cusco, in the valley of the Apurímac River in the department of Ayacucho, in Tingo María in the department of Huánuco, Satipo in the department of Junín, Piura. , in Jaén, Bambamarca and San Ignacio in the department of Cajamarca, Bagua and Alto Marañón in the department of Amazonas.

USE

TRADITIONAL USE OF CACAO

Cacao has traditionally been used as an energizer and tonic that protects against certain diseases. It has also been used to stimulate appetite, increase physical endurance, and reduce fatigue. Some cultures even consumed it as an aphrodisiac. The medicinal uses of cacao – both as a primary medicine and as a vehicle to develop other medicines – originated in the New World and spread to Europe in the mid-1500s. Cacao and chocolate were traditionally used as energizers and as a general tonic to protect against diseases. They have also been used to stimulate appetite, increase physical endurance, and reduce fatigue. Some cultures used it as an aphrodisiac. The medicinal uses of cacao, both as a primary medicine and as a vehicle to develop other medicines, originated in the New World and spread to Europe in the mid-1500s.

BENEFITS

BENEFITS OF CACAO

cacao powder

Flavonoids — antioxidants present in cacao — stimulate the production of nitric oxide, a molecule that promotes vasodilation or increased caliber of blood vessels. This increases blood flow and keeps blood pressure stable.

Helps prevent coronary heart disease and strokes: Cacao consumption is associated with a lower incidence of heart attacks. The polyphenolic flavonoids found in this fruit have the potential to prevent heart disease. Flavonoids are antioxidants that are also present in colored fruits.

As demonstrated by scientists at Harvard Medical School, the consumption of dark chocolate, with 60 to 70% cacao, lowers the levels of low-density lipoproteins (LDL) or "bad" cholesterol and increases "good" cholesterol.

INFLUENCES INSULIN RESISTANCE The antioxidant effects of cacao can directly and positively influence insulin resistance or the body's inability to respond to insulin, helping to reduce the risk of diabetes.

The flavonoids in cacao improve the system that activates thought, as shown by a study with 90 elderly people suffering from mild cognitive impairment, published in Hypertension. Taking cacao -derived flavonoids for eight weeks improved function tests.

Theobromine, an alkaloid present in cacao is a non-addictive stimulant of the central nervous system. It is milder than caffeine and its effect is prolonged. It helps the brain in the production of anandamide, a neurotransmitter responsible for the sensation of euphoria and pleasure. Assistance to the brain, anandamide production, responsible for the feeling of euphoria and pleasure neurotransmitter.

Cacao helps reduce the risk of cancer because it is rich in flavonoids, antioxidants that act at the cellular level; these fight free radicals and prevent the formation of cancer cells

The flavonoids in this fruit improve the ability to see in difficult conditions, according to a study carried out at the University of Reading in England. The participants showed greater visual acuity two hours after consuming dark chocolate in tests of visual memory.

One of the most popular natural aphrodisiacs is chocolate. The chemicals found in cacao, phenylethylamine (PEA) and serotonin, are hormones responsible for stimulating feelings of well-being in the brain, increasing arousal and pleasure during orgasm.

Theobromine, a chemical present in cacao, is related to caffeine but with moderate and long-lasting effects. Like coffee, it acts as a diuretic, increasing urine production. In addition to being a mild stimulant of the nervous system.

USE OF CACAO

RECOMMENDED USE

It is advisable to consume a minimum of 12-14 cocoa beans for women and 16-18 cocoa beans a day for men.

The recommended way to consume cocoa is using the whole cocoa bean, with all its shell and raw material, it can also be consumed in something called cocoa powder , this way the cocoa can be consumed in a smoothies, cereal, or hot.

ETHNO MEDICAL USE

Many of the traditional properties attributed to cocoa are due to the presence of polyphenols, it has been shown that this compound content is higher in cocoa powder, followed by cocoa nibs.

In the Amazonian tribes are credited with increasing longevity, this was proven scientifically resulting in the intake of 2.11 g per day improves quality of life and slows the aging cardiovascular. There are many studies that try to demonstrate the benefits of cocoa attributed by ethnic consumption.

CONTRAINDICATIONS

SIDE EFFECTS AND CONTRAINDICATIONS OF CACAO

Pregnancy / Lactation: Generally Recognized As Safe (GRAS) when used in moderate amounts or in amounts used in food. Avoid doses higher than those found in food because their safety and effectiveness have not been proven. Caffeine content should be limited during pregnancy.

Interactions: None well documented. Adverse Reactions: Children who consume large amounts of chocolate and caffeinated beverages may experience tics or restlessness. Ingredients in chocolate can precipitate migraines, and cacao products can be allergenic.