COCOA
Peruvian cocoa (Teobroma cacao) is recognized as one of the best ones in the world for its excellent aroma and for having a wide portfolio of varieties. In addition, it is used by the most exclusive chocolate factories in Switzerland, Belgium and France.
Physical Characteristics
- Color: Brown
- Smell: Characteristic
- Taste: Characteristic
- Appearance: Homogenous fine powder
Microbiolical Characteristics
- Aerobic Mesophiles (UFC/g): <10000 UFC/g
- Molds & Yeast (UFC/g): <1000 UFC/g
- Echerichia Coli: Absent
- Salmonella: Absent
Physicochemical Characteristics
- Humidity: <5%
- Fat Content: 10-13% or 22-24%
- PH: 5.6%
Shelf Life
0
month as long as bags are sealed and maintained at controlled temperature and humidity (recommended temperature: 18°C RH: 50-60%)
Use
- Most research shows that eating dark chocolate or cocoa products for 2-18 weeks can lower the top number in a blood pressure reading (systolic blood pressure) by 2.8-4.7 mmHg and the lower number (diastolic blood pressure) by 1.9-2.8 mmHg in people with normal blood pressure or high blood pressure.
- Early research suggests that consuming 45 grams of chocolate daily for 8 weeks can reduce fatigue, anxiety, and depression and increase the overall ability to function in people with chronic fatigue syndrome.
- Production of nutritional supplements.
- Production of functional foods
- Direct consumption in juices, shakes, infusion. It can be added to sauces, dressings, baked cakes and various culinary preparations.
Presentations
Flour / Powder
- Double-layered polyethylene bag x 10kg or 25kg
- Doypack 250gr or acroding to requiriment
US Office
Inka Mikhuna INC
18350 Murdock Circle Suite 103
Port Charlotte, FL 33948 USA
Tel: (305) 934-0117
Email: sales@inkamikhuna.com
Peru Office
Inka Mikhuna Peru Export
Jr. Daniel Hernandez 200 Santiago de Surco
Lima – Peru
Tel: + 51 908871016
Email: jgomez@inkamikhuna.com
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