The Organic and Conventional Cacao CCN 51 Nibs of The Green Labs LLC
meets all nutraceutical benefits of the best Organic and Conventional cocoa
with the aroma and taste of internationally recognized Ecuadorian cocoa.
Cocoa is a food with a unique flavor and aroma. It is used in many food products to accentuate flavor and color. Cocoa powder (sometimes mistakenly called chocolate powder) is produced from the cocoa beans. The grains are pressed to create cocoa liquor. Subsequently cocoa liquor is subjected to intense pressure to extract the cocoa butter. The resulting product is broken and ground to obtain cocoa powder with specific properties. Cocoa powder is a mixture of many substances with fat contents below 20% of cocoa butter. Cocoa powder usually contains more theobromine than any other product of cocoa, and chocolate syrup or milk chocolate.
Linnaeus classified the cocoa tree belonging to the Esterculiáceas family as Theobroma cacao L. Its Greek means is translated to “elixir of the gods”. There are several theories about the origin and domestication of cacao. Among them is known that the first variety of this plant arose about 4,000 years ago in the Upper Amazon, near the Colombian-Ecuadorian border, on the eastern flanks of the Andes. Then, once cacao had spread and domesticated through the Amazon Valley, the plant could have been carried by the local migration toward Central America and Mexico. While it is true that today, cocoa is grown in several countries, cocoa traditionally cultivated and processed in its region of origin. It is differentiated by its flavor and quality. Particularly of Ecuadorian origin which is the largest producer of highest quality cocoa in the world. Ecuador had two main varieties of cacao that are internationally recognized: Fino Aroma National Cocoa of Flavor “Arriba” and Cocoa CCN 51.
The Fino Aroma National Cocoa of flavor “Arriba” is one of the most valuable fine aroma cacaos used in the elaboration of fine chocolates for flavor and floral aroma. This delicate variety has been cultivated for over a hundred years in Ecuador. This cocoa type, has distinctive individual characteristics, florals, fruit, nuts, almonds, spices that makes it unique and special. It’s exclusivity and exoticness makes it distinguishable among other bulk beans. Even so that only 5% of total world production corresponds to Fino Aroma National Cocoa of flavor “Arriba .The term fino or flavor is utilized by the International Cocoa Organization (ICCO) and refers to cocoa beans which have a distinctive flavor, distinguishing them from other bulk beans.
In recent years, through scientific research there have been studies done in the nutraceutical characteristics and properties of cocoa. As a result of these studies of the phytochemicalsfrom Theobroma cacao L it has proven cocoa to be a superfood of extraordinary healthful effects. Cocoa is a rich source of lipids, minerals, vitamins, carbohydrates, fiber, flavonoids, flavanols, polyphenolic antioxidants, procyanidin, catechin, epicatechin, and about 3% of theobromine, among others. The steps involved in the processing of cocoa are critical in the preservation of flavor, aroma and amounts of antioxidants and other phytochemical compounds that characterize their nutraceutical properties. Thus, the type of fermentation, drying, and roasting that are involved in these steps carefully controlled so the product is not only with excellent aroma and flavor, but also with the contribution of valuable phytochemicals that give it its nutraceutical properties. The natural properties of cacao are traditionally associated with feelings of well-being and energy. From the cacao seed is elaborated the chocolate we know and love.
Specification: 100% Powder
Botanical Name: Cocoa Powder CCN-51
Ref Number: TGLCPCCN-51
Tested by: QC