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Organic Cacao Nibs, Criollo Variety, Dark Brown Granules, Max 2% Humidity (New)

Organic Cacao Nibs, Criollo Variety, Dark Brown Granules, Max 2% Humidity

Description

  1. Overview
    1. Organic cacao nibs in the form of nibs, they have a crunchy texture and an intense flavor.
    2. Can be added to brownie batter, sprinkle over ice cream, or use in a trail mix.
    3. Cocoa has antioxidants, and minerals like magnesium and iron.
    4. Scientific name: Thebroma cocoa L, criollo variety.
    5. Common name: cacao.
    6. Part used: hypocotyl, fruits, seeds.
    7. Origin:, the main production areas are Jaen, Bagua, Alto Huallaga, Central Huallaga, Satipo, Apurimac River Valley, and the Convention.
    8. Process: product is obtained from cacao beans, which have been fermented, selected, sun dried, and cleaned. Additional features of the process, particle size reduction, reduced humidity, aroma and flavor development.
    9. Ingredients: 100% cacao beans, free from artificial scents, flavors, flavorings, or colorings.
    10. Nibs are 70% cacao criollo variety, superior quality.
  2. Nutritional Information Per 100g
    1. 404 energy kcal.
    2. 1,690 energy kJ.
    3. 1.7 water g.
    4. 3.2 protein g.
    5. 54.1 total fat g.
    6. 47.8 total g.
    7. 47.8 available g.
    8. 6.9 crude fiber g.
    9. 4.4 ash g.
  3. Minerals, Vitamins, And Active Compounds
    1. Minerals and trace elements: calcium, iron, magnesium, and phosphorous.
    2. Vitamins: A, E, and B vitamins.
    3. Theobromine: alkaloid similar to caffeine which acts as a natural stimulant.
    4. Phenyl ethylamine: substance of the group of endorphins makes an effect similar to amphetamine, improving mood.
  4. Technical Specifications
    1. Appearance: granules.
    2. Color: dark brown.
    3. Taste: characteristic.
    4. Humidity: maximum 2%.
    5. Fat (cacao butter): minimum 50%.
    6. Acidity (oleic acid): up to 1%.
    7. Cascara: up to 0.5%.
  5. Microbiological
    1. N. viable aerobic <10 x 103 CFU per gram.
    2. Total coliforms: <3 MPN per gram.
    3. N. moulds: <50 CFU per gram.
    4. Det. Escherichia coli: ausencia/10g.
    5. Det. Salmon: ausencia/25g.
    6. Staphylococcus aureus: <10 CFU per gram.
  6. Packaging
    1. 200 gram bag (final presentation) packaged in 20kg bags – not possible in any other packaging.
    2. Bulk: polyethylene bags of 5kg and 15kg, stored in cardboard box. Bags vacuum sealed in 15kg boxes.
  7. Storage And Stability
    1. Keep in a cool, dry place away from heat sources. Assured approximately 24 months of stability in proper storage conditions (hermetically sealed in a cool, dry, dark place).
  8. Precautions
    1. This product has no contraindications to be a food product. In the literature we have found no reports about contraindications for use of its components, or possible drug interactions.
  9. Production Capacity
    1. Up to 50 tons per month.
  10. Benefits Of Cocoa
    1. Properties that improve mood stimulants fight sadness, irritability, and anxiety, because it contains caffeine, theobromine, theopylline, and anandamide (a compound that activates receptors in the brain that cause pleasure and mental clarity).
    2. Antioxidant properties help fight free radicals, aging, and body deterioration.
    3. Properties reducing, cellulite, soothing, moisturizing, and polyphenols (antioxidants) present in cacao help to eliminate fat, so it is used for skin and aesthetic cosmetic treatment called chocolate therapy that involves the application and massage this product on the body.
    4. Dietary fiber content benefits the intestinal transit.
    5. Provides vitamins E, B1, and B2, iron, copper, calcium, chromium, and zinc.
    6. Provides minerals phosphorous, potassium, and magnesium (improves mood of women, especially in the premenstrual period).