Origin and history

Cocoa is a food with a unique flavor and aroma. It is used in many products to accentuate flavor and color. The natural properties of cacao are traditionally associated with feelings of well-being and energy.

The cocoa tree belonging to Esterculiáceas family, was classified by Linnaeus as Theobroma cacao L., which in Greek means “elixir of the gods”. Chocolate is elaborated from the cacao seeds.

Cocoa is a rich source of lipids, minerals, vitamins, carbohydrates, fiber, flavonoids, flavanols, polyphenolic antioxidants, procyanidin, catechin, epicatechin, and about 3% of theobromine, among other important healthy components. The processes involved in cocoa processing are critical to preserve flavor, aroma and amounts of antioxidants and other phytochemical compounds that characterize their nutraceutical properties. Thus, type of fermentation, drying, and roasting when are carefully controlled, can assure a cacao of not only excellent aroma and flavor, but also with the contribution of valuable phytochemicals that provides its nutraceutical properties.

The Green Labs LLC is pleased to offer Cocoa Extracts Powder 12-40% Polyphenols, manufactured in our industrial plant in Brazil.

Cocoa Extracts Powder 12-40% Polyphenols are elaborated from Cocoa from raw material cultivated in Brazil and processed with the best techniques to strengthen the quality of its flavor, aroma, and valuable phytochemicals that provides its nutraceutical properties.

Botanical Name: Cocoa Powder Extract 12% Poly-Phenols

Ref Number: TGLCPE12P

Tested by: QC