We offer a premium Natural Organic Cocoa Powder 10-12%, made of beans originating from West Africa, primarily Ghana. In order to make our cocoa powder, the finest cacao beans are selected and carefully processed to keep the nutrients and flavour. The cocoa powder has a LOW CADMIUM content and sweet characteristic taste and odour. As a result, it is one of our best selling ingredients.
The Cacao Tree and the Origins of Cacao
The original name of cacao means “the foods of Gods” which originates from the Americas. It is said to be discovered by the Aztecs in Central America and used both as means for payment and as the ingredient for the sacred drink of the Gods. The introduction and planting of the cacao bean in West Africa goes back to 1868 where the parent trees to the gold coast industry were planted.
The cacao bean is known for its overall nutritional properties and health benefits.
Cacao beans are the seeds of the fruit, or ‘pod’, of the cacao tree. The cacao tree grows mainly in the warmest regions on earth, within 20 degrees north and south of the equator and does best as a shade tree due to its sensitivity to sunlight. The cacao tree bears fruits all year round.
The cacao trees produce pods about 15 to 25 cm long and 7-10 cm in diameter. It varies in color from yellow, orange and red. Each pod can contain around 20 to 50 cacao beans and contains about 65% water. After harvesting the pod are opened and the cacao pulp and bean taken out to ferment for several days in the tropical temperature (below 118°F, 47°F). The fermentation process is the key process since it eliminates some of the bitterness and develops its unique character and aroma. The seeds are then spread out and sun-dried below 118° before processing.
The cacao beans are sun-dried below 118° before processing