Organic cocoa beans

Organic cocoa beans (Criollo, Trinitario and Forastero blend)

Cocoa beans are the main raw material for chocolate production. As a “superfood”, cocoa beans are rich in antioxidants and other nutrients. They contain a lot of antioxidants and are rich in minerals. The beans are hand-picked, the raw beans are cleaned with natural water and selected for the highest quality. The production process fully preserves the nutritional value of the beans without additives.

Cocoa beans from the Amazon rainforest are a key ingredient in chocolate production and find their place in a variety of delicacies, including the traditional Mexican drink tejates. But the value of beans goes beyond satisfying the sweet tooth. This humble bean offers many benefits and a wide range of uses that include not only culinary but also medicinal and even ceremonial purposes.
Ceremonial and cultural uses – in some cultures, cocoa has been used in religious ceremonies and rituals and in traditional healing practices. Cocoa trees were considered a sacred plant.

Cocoa beans are rich in antioxidants, especially flavonoids. These compounds help fight free radicals in the body, reducing oxidative stress and the risk of chronic diseases such as heart disease and cancer. Flavonoids in cocoa have been shown to protect against neurodegenerative diseases such as Alzheimer’s. Flavanols in cocoa can also improve circulation, lower blood pressure and even reduce the risk of stroke. Cocoa contains serotonin precursors and phenylethylamine, which may have mood-enhancing effects. It is often associated with love, happiness and a sense of relaxation. Regular consumption of cocoa improves the condition of the cardiovascular system.

Cocoa is a source of essential minerals such as magnesium, iron and potassium. Magnesium plays a particularly important role in muscle and nerve function, bone health and energy storage. It may sound strange, but cocoa can be a useful ally in weight management. It is relatively low in sugar and can help satisfy chocolate cravings without the added calories.

Attention! Cocoa beans naturally contain caffeine, which can cause anxiety and insomnia if consumed in excess. Some people may experience digestive upsets, such as bloating or diarrhoea, when consuming large amounts of cocoa due to its high fibre content. However, in rare cases, people may be allergic to cocoa and experience symptoms such as skin rashes or itching.

Use of cocoa beans: Cocoa beans are known to be used in the production of chocolate. The beans are harvested, fermented, dried, roasted and ground to produce cocoa mass, cocoa butter and cocoa powder, which are the building blocks of chocolate products.

The cocoa beans are crunchy and soft at the same time, so they are easy to chew. They can also be crushed or ground into a powder that can be used in cooking. Roasted cocoa beans are less bitter.
Cocoa beans can be used to make cocoa powder, which is used to make hot cocoa and a variety of chocolate flavoured drinks. In addition to cocoa nibs, cocoa powder can also be used in baking to give a rich chocolate flavour to cookies or cakes.

The recommended intake is 10-15 g per day.

Organic cocoa beans are certified by the Soil Association – GB-ORG-05.

Sources:

https://www.onegreenplanet.org,

https://www.webmd.com

NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.