he cacao bean, fruit of the cacao tree, acquired economic importance because it forms an essential element for the taste of chocolate, a worldwide popular delicacy. Cacao beans come in three main varieties, namely Forastero, Criollo and a cross between the two called Trinitario.
In Indonesia cacao is farmed all over the country, but 75% of that is in Sulawesi and the bean variety is mostly forastero, with some criollo grown in Java and trinitario in Bali. Cacao has been one of the most important agricultural export products for Indonesia and currently being the third largest cacao producing country after Yvory Coast and Ghana, with approximately 1.5 million hectares of cacao plantations. In the past decades, the Indonesian cacao sector has experienced massive growth, driven by rapid expansion of smallholder farmer participation. Indonesian smallholders contribute â?? by far â?? most of the national production, thus outperforming big state plantations and large private estates.
Cacao nibs are small pieces of crushed cacao beans or cocoa beans that have a bitter, chocolatey flavor.
They are produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small, dark bits or cacao nibs.
Some cacao nibs are roasted while others are not. Unroasted cacao nibs are called raw cacao nibs.
These rich, chocolatey nibs are loaded with nutrients and powerful plant compounds that have been shown to benefit health in many ways.
They are amongst the least processed cocoa products on the market and substantially lower in sugar than other chocolate products, making them a healthier alternative for chocolate lovers.
One ounce (28 grams) of cacao nibs provides :
Calories: 175
Protein: 3 grams
Fat: 15 grams
Fiber: 5 grams
Sugar: 1 gram
Iron: 6% of the Reference Daily Intake (RDI)
Magnesium: 16% of the RDI
Phosphorus: 9% of the RDI
Zinc: 6% of the RDI
Manganese: 27% of the RDI
Copper: 25% of the RDI
Unlike many chocolate products, cacao nibs are naturally low in sugar. They are also a good source of fiber, protein, and healthy fats nutrients that help promote feelings of fullness
Fermented cacao nibs from Indonesia Premium Cacao are made from carefully selected cacao beans grown in Bali. After a meticulous fermentation process to develop a rich flavor and aroma, these cacao nibs are naturally processed to maintain their authenticity and superior quality. With a crunchy texture and pure chocolate taste, these cacao nibs are perfect as a healthy snack, smoothie topping, or an ingredient in premium chocolate making, providing an authentic and rich flavor experience
ANTIOXIDANTS PREBIOTIC MINERALS
Cocoa is an excellent source of antioxidants such as polyphenols, essential amino acids like phenylalanine, and a high content of magnesium, zinc and iron. To make our cocoa powder, we select the best organic grains, 100% pure, without added sugar
Our organic criollo cacao beans are a unique variety grown in the amazon region of Peru. Criollo cacao beans are known for their higher nutritional content and wonderful taste and aroma.
Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients. Our Raw Criollo Cacao Nibs are a great alternative to cacao beans, as they are de-husked and in a smaller, much easier to consume form factor. They can be consumed as a snack on their own, but can also add a lovely cacao flavour to cereals, snacks, and other preparations.
About the product" We travel to farms all over Vietnam and purchase carefully selected cocoa beans from Ba Ria Vung Tau and Ben Tre. These cacao beans are purchased directly from farms through fair trade, and imported and sold directly to Japan without intermediaries. "About purchasing" I believe that the factors that affect the flavor of cacao beans are variety, soil, weather, cultivation method, fermentation and drying, storage and transportation, but the most important of these is the fermentation process. It can be said to be the most important factor that determines the aroma and flavor of chocolate and cocoa.
