Origin of cocoa or cacao native
It was assumed that cultivation of cacao (Theobroma cacao L) had originated in Mesoamerica, specifically with the Maya civilization, cacao native served as barter item and was more precious and had more value than gold to the indigenous. The cocoa native was cultivated by the Mayas over 2500 years ago.
In 2013 it was confirmed that the origin of cocoa is Peruvian. Its place of origin is between Montegrande and San Isidro, province of Jaén, Chinchipe basin, Cajamarca, Peru River. The archaeologist and historian Quirino Olivera Núñez found evidence of plants domestication that gave it an age older than 5,200 years, the oldest cocoa in America and the world. It is assumed that the natural path of its departure from the warm forests of Mexico have been through Ecuador. Archaeological findings from the high Amazon, where it remained unpublished for more than five millennia, it deserves to be considered among the ten most important discoveries in the world of Archaeology Forum 2013, held enShangai, China.
The Peru owns 60% of the varieties of cocoa in the world and is the second largest producer of organic cocoa. Peru has been described by the International Cocoa Organization (ICCO) a country which produces and exports a fine flavored cocoa native, and is achieving 36% of world production of this type.
- Cacao Criollo or native: it is the oldest and comes from Peru and Ecuador.
- Cacao Stranger(forastero): is the most abundant, accounting for 90% of world production
- Cacao Trinity: Originated from the island of Trinidad, it’s a natural biological hybrid, crossing the criollo and the stranger.
Cacao native: Main areas of cultivation in Peru
The cultivation takes place at the bottom of the western slope of the Andes, and in the Peruvian jungle, between 300 and 900 m its the main places of cultivation are the valleys of Urubamba in the Convention and Lares in the department of Cusco, also in the valley of the Apurimac River in the department of Ayacucho, in Tingo Maria in the department of Huanuco, Satipo in the department of Junin in Jaén, Bambamarca and San Ignacio in the department of Cajamarca, Bagua and Alto Marañón in the department of the Amazonas.
The quality of our products reflect the complete organic process of our native cocoa; beginning with our growers in the amazon zone (tarapoto, junin, piura and Pucallpa in Peru).
We offer organic cacao or cocoa products in bulk, raw cacao powder( natural and alkalinized), raw cocoa nibs, paste, butter and hush in wholesale prices for importers and distribuitors, we are suppliers of the best raw material from Amazon Andean zone in Peru…Also please contacts us if you need Private label service or EOM service. contact us
Traditional use of cacao or cocoa
Cacao has been traditionally used as a tonic energizing and protecting against certain diseases. It has also been used to stimulate the appetite, increase stamina and reduce fatigue. Some cultures have even consumed it as an aphrodisiac. The medicinal uses of cocoa are both as a primary care as a vehicle to develop other medicinal substances, which were originated in the New World and disseminated in Europe in the mid-1500s. Cocoa and chocolate were used traditionally as energizer and as a general tonic to protect against disease. They have been used also to stimulate appetite, increase endurance, and reduce fatigue. Some cultures used it as an aphrodisiac. The medicinal uses of cocoa as well as primary care as a vehicle to develop other drugs, which originated in the New World, and disseminated in Europe in the mid-1500s.
Benefits of cacao:
Side effects and contraindications of cocoa:
Pregnancy / Breastfeeding: Generally Recognized as Safe (GRAS) when used in moderate amounts or quantities, use in food, avoid greater amounts than those found in foods due to its safety and has not been dose tested. The caffeine content should be limited during pregnancy.
Interactions: None well documented.
Adverse Reactions: Children who consume large amounts of chocolate and caffeinated beverages may have tics or concerns. Chocolate ingredients may precipitate the migraine, and cocoa products may be allergenic.
Cacao, How to Use:
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.
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.
It is advisable to consume a minimum of 12-14 cocoa beans for women and 16-18 cocoa beans a day for men.
Cacao native Premium products :
Cacao native has different presentations according to their different processes, but has proven effective in each use.
- Organic Raw Cacao powder
- Organic Raw Cacao nibs
- Orcanic cacao paste
- Orcanic cacao native(criollo) beans
- Organic roasted cacao
- Orcanic cacao butter
- Orcanic cacao powder
- Orcanic cacao nibs
- Orcanic cacao hush