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Made from Selected Local Bean.
We also offer Cocoa extracts.
COCOA SPRAY DRIED POWDER
Extracted and concentrated with unique technology and process. It retains high antioxidant theobromine and strong cocoa aroma, completely water soluble and leaves no sediment. The product is Halal certificated.
The world cocoa market distinguishes between two broad categories of cocoa beans: "fine or flavour" cocoa beans, and "bulk" or "ordinary" cocoa beans. As a generalisation, fine or flavour cocoa beans are produced from Criollo or Trinitario cocoa-tree varieties, while bulk cocoa beans come from Forastero trees.
Chocolate has a rich history. Currently, the oldest evidence of its use by humans is around 7,000 years old. Residue of cacao beverages were found on a shard of a ceramic vessel.
The cacao tree is native to the amazonic valleys. It was domesticated by the Olmecs and Mocayas (Mexico and Central America). More than 4,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived.
Chocolate extract is processes to retain the “volatile top notes” present in raw cocoa beans. Sugar is combined to this extract. Chocolate extract replaces the flavour and aromas which are lost when the beans are processed with heat and pressure. Water soluble and rich chocolate colored this extract is economical efficient in all manufacturing of chocolate products.
There were attempts to satisfy Spanish domestic demand by planting cacao in Spanish territories like the Dominican Republic, Trinidad and Haiti but these initially came to nothing. More successful were the Spanish Capuchin friars, who grew criollo cacao in Ecuador in about 1635. The rush by European mercantile nations to claim land to cultivate cacao began in earnest in the late seventeenth century. France introduced cacao to Martinique and St Lucia (1660), the Dominican Republic (1665), Brazil (1677), the Guianas (1684) and Grenada (1714); England had cacao growing in Jamaica by 1670; and, prior to this, the Dutch had taken over plantations in Curaçao when they seized the island in 1620.
Cocoa liquor is made from through the process of roasting and grinding of the Cocoa beans.
Cocoa liquid extract - This involves the food grade alcoholic extraction of soluble components from cocoa liquor. The extraction is then concentrated into fine liquid cocoa with a strong cocoa aroma, chocolate color and deep, rich flavour. The extract is water soluble. The product is Halal certified.