According to the educational YouTube Channel TED-Ed, the ancient people of the Americas new how to manage Cacao by 1900 B.C. It is said that until the 16th century, Cacao was only known in Central America as a bitter beverage. In Peru, Cacao is cultivated in the Jungle regions like Loreto, San Martin, Ucayali, Huanuco, Junin, Pasco, Madre de Dios, Cuzco, and Ayacucho. Ancient Peruvians said that Cacao was a symbol of physical strength and longevity. Likewise, it is said that this superfood was consumed for its benefits—a naturally relaxing and stimulating food. Cacao butter, on the other hand, was very useful for wound healing. Organic Cacao Nibs (Theobroma cacao L.
) are tiny pieces of natural chocolate. These Cacao Nibs are made of select native cacao beans without additives. They are incredibly delicious and crunchy. Also, they contain powerful nutrients, antioxidants, and fiber. Organic Cacao Nibs are obtained through cacao beans selection that has been fermented, selected, dried to low temperatures, toasted, separated from their thin shells, cleaned, chopped, and packaged. This Cacao grows in the Peruvian Amazon region (Piura, Ayacucho, and Junin).
100 % organic cacao nibs
Keep in a cool, dry place at temperatures below 86 °F (30 °C).
- Consume organic cacao nibs as a snack or add them in baking goods, smoothies, or mixture products. It is recommended to eat 3 tbsp (9 g or 0.3 oz) of cacao nibs per day.
Protect from light.
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