Cacao Extract & Powder

The Cacao tree or “tree of life”, as it is popularly known, produces the cacao fruit, which is one of the most important raw materials for the production of cocoa and chocolate.

This plant, which belongs to the Sterculiaceae family, has its origin in Central America and Brazil, where the warm and humid climate offers the ideal condition for the Cacao tree to grow.

The fruits are ovoid in shape, and get yellow when ripe. The seeds are embedded in a white, aromatic and slightly acid pulp.

The name “Cacao” has its origins in the Mexican Pre-Colombian cultures. These people consumed the cacao beans pounded in bitter tasting beverages, mixing them with chili or vanilla, among other ingredients. The Aztecs called it cacahuati, and the Mayans called it xocolati. The Spanish conquerors fell in love with this beverage, and started adding sweet ingredients and milk to it, spreading this wonderfully tasting delicacy all over the world.

Nowadays, when dried and grounded, the Cacao seeds are used for the production of cocoa and chocolate. The pulp is used for making juices, distilled beverages, and ice creams, among other applications.

Cacao is very rich in methylxanthines, mainly theobromine and caffeine, containing also traces of theophylline.

Theobromine is known for its diuretic and antitussive effects, INA while caffeine is very known by its energetic properties. Cacao has been studied in many aspects, including benefits for the cardiovascular health, due to its antioxidant and anti-inflammatory properties.

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