Cacao is a plant native to the Americas, originated in Central America and parts of Mexico. Cacao has been prevalent in the world as a raw material used for cultivation in different agro-industry products. Theobroma cacao L. is the scientific name derived from the cacao tree. “Theobroma”, in Greek, means “Food of the Gods”. The “cacao cake” which is obtained from the mechanical pressure on the “cacao liquor” (non alcoholic – comprise of about half cacao butter and half cacao solids), produces cacao powder. Cacao provides excellent sources of high energy and also a good source of essential minerals in significant quantities like magnesium, phosphorus, iron, copper and calcium. Furthermore, cacao contains a rich natural source of antioxidants and is also an excellent source of dietary fiber.

Cacao is a plant native to the Americas, originated in Central America and parts of Mexico. Cacao has been prevalent in the world as a raw material used for cultivation in different agro-industry products. Theobroma cacao L. is the scientific name derived from the cacao tree. “Theobroma”, in Greek, means “Food of the Gods”. Cacao nibs obtained from cacao beans, which has been fermented, selected, sun dried and cleaned. It is also went through additional features of the process, particle size reduction, reduced humidity, aroma and flavor development. Cacao, as food has a remarkable stimulating properties that comforts and revives our bodies.In the form of nibs, they have a crunchy texture and intense flavour. Cacao nibs are a delightful addition to all kinds of goodies. You can add them to brownie batter, sprinkle it over ice cream, or just use it a trail mix. Cacao contains a rich natural source of antioxidants, and it is also an excellent source of dietary fibre. Furthermore, cacao is known to be one of the major dietary sources of magnesium. It contains an impressive amount of iron and also has many other essential minerals in significant quantities.