Theobroma cacao L.

The cacao tree grows in the Peruvian Amazon, in humid mountain climates mainly in rainforest areas with temperatures between 25 ° C and 29 ° C but shows sensitivity when exceeding 32 ° C. Cacao yields several harvests a year and develops in soils rich in organic matter, deep and with good drainage.

Peruvian Cacao (Theobroma cacao L.) is grown mainly in the jungle regions of: San Martín, Amazonas, Ayacucho, Junín and Cusco. Today it is recognized for its antioxidant properties due to its flavonoids and polyphenols content, and also as an energizer due to the vitamins and minerals it has.


Cacao is a great source of magnesium, which is essential for heart health, strong bones, and healthy blood pressure levels. Furthermore, cocoa has powerful antioxidants.

Contains these minerals: calcium, potassium, magnesium, phosphorous, iron, and zinc.

Contains these vitamins: vitamins A, C, E, K, B6, thiamine, riboflavin, and niacin.


Cacao is a food rich in antioxidants, minerals, vitamins and fiber, which offers numerous benefits. It is also a natural antidepressant and aphrodisiac. In addition, it has nutritional and therapeutical properties, which make it suitable to make a wide variety of products.

  • Stimulates the nervous system.
  • Its antioxidants help to protect the skin against cellular damage.
  • Improves mood and symptoms of depression.
  • Good against constipation.
  • Maintains good cardiovascular health.
  • Good for the skin and against cellulite.
  • Stress reliever.
  • Immune stimulant.

Suggested use

  • Cacao nibs and cacao nibs with yacon: Toppings, Snacks, Granola, Desserts.
  • Cacao paste: Preparation of chocolate bar.
  • Cacao butter: pastry, desserts, cosmetics.
  • Cacao powder: Milkshakes, drinks, desserts.