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| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 10.00% |
| XXXXX | XXXXX | 15.00% |
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Botanical Name: Theobroma cacao
Plant Part Used: Bean
Processing Method: Drying, grinding
These Cocoa beans belong to the family Malvaceae. This plant is native to tropical regions of Central and South America. The primary active component of this fruit is Theobromine which is responsible for the bitter taste of the Cocoa. Catechin, epicatechin, and procyanidins are the potent antioxidants present in Cocoa beans that play a great role in reducing the harmful effect of free radicles that can damage healthy cells. These beans are a good source of essential vitamins like vitamins A, B1, B2, B3, C, E, and Pantothenic acid and minerals like Calcium, copper, iron, manganese, magnesium, phosphorus, potassium, and zinc, so intake of these beans either raw or any other foods add a great nutritional value.
| Product Category: | Organics |
| Product Sub Category: | Nuts-Seeds-Legumes |
| Product Mix Category: | Organic RM powders |
| Main Producing Countries | Afghanistan, China and Japan |
The biological source of Cacao is Theobroma cacao.