Botanical Name: Theobroma cacao
Plant Part Used: Bean
Processing Method: Drying, Grinding
Cacao is the raw and unprocessed form of cocoa. It is also known as a Cacao bean, which belongs to the family of Malvaceae. Cacao contains major phytochemicals like procyanidins, catechins, epicatechin, theobromine caffeine, and procyanidins. It is packed with flavonoids, which has many health beneficial role.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
The biological source of Cacao is Theobroma cacao.
|Loss on drying||NMT 10.0% w/w||USP<731>|
|Pesticide residue||Meet USP<561>||Meet USP<561>|
|Total Heavy Metals||NMT 10 ppm||USP<231>|
|Lead||NMT 0.5 ppm||USP<232>|
|Arsenic||NMT 1 ppm||USP<232>|
|Mercury||NMT 0.5 ppm||USP<232>|
|Cadmium||NMT 0.5 ppm||USP<232>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|