Location: PERU, LIMA LIMA

Cacao grains.
Product Cacao grains 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 103 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.