Cacao nibs,Peru price supplier

Product

Cacao powder

Presentation

Polyethylene bags in carton boxes.

Genus

Theobroma Cacao L.

Origin

Amazon jungle of Peru.

Part used

Beans

Process

After harvesting the cocoa fruits, the beans and juice are left to ferment to reduce the bitterness. The cacao beans are then dried, roasted and shelled. Then powdered and packed in polyethylene bags in sacs.

Physichal standards

Physical appereance

Fine powder

Colour

Brown

Flavour

Characteristic

Odor

Characteristic

Chemical Standards (proximal)

Moisture

< 6 %

Fat

10 % - 14 %

pH

5,2 – 5,6

Preservants

None

Phytochemicals

Flavanols, Flavonoids, Quercetin, Caffeine, Theobromine.

Microbiological standards (proximal)

Aerobic Plate count

< 10,0 x 10 ³ cfu/g

Yeasts and molds

< 50 cfu/g

E. Coli /gm

Not detected

Staphylococcus/gm

Not detected

Salmonella/25gm

Not detected

Properties

Stimulant: combat fatigue and gives an energy boost .

Cardiovascular protection: lowering blood pressure, anti-inflammation, anti-platelet function, higher HDL and decreased LDL oxidation.

Antioxidant: Contains Polyphenols, cateching and epicatechins.

Antibacterial effect: flavonoids rich extract from cacao had a significant bactericidal effect on Bacillus cereus.

Theobromine relaxes the smooth muscle in the digestive tract. Cocoa Beans contain xanthines which have a diuretic and vasodilatory (dilates the blood vessels) properties.

Uses

As a raw unsweetened powder is mainly used as an  ingredient for chocolate industry or for making cakes and cookies.

Storage

Keep sealed bags in a dry and cool place. Avoid direct sunlight or heat sources.

Shelf life

24 months under appropriate storage conditions.