Native Cacao

CACAO DERIVATIVES SUPPLIER

The best cacao criollo supplier from Peru. Are you looking a safe source of ceremonial cacao criollo variety?. At AMAZON ANDES we are producers, suppliers and exporters of organic products derived from Peruvian Cacao (raw, natural and alkaline). We offer wholesale prices for importers and distributors. We are suppliers of the best raw material from the Andean-Amazonian area in Peru.

Cocoa (Theobroma cacao) is native from the Peruvian-Ecuadorian Amazon. Our derivatives such as the powder, butter, nibs and organic cocoa liquor have superior organoleptic qualities as they are developed from native varieties (chuncho, white cocoa beans, etc.) and grown directly. by Amazonian communities in their original ecosystem.

We have an active certificate by Control Union Peru for USDA-NOP, EUROPE, CANADA and JAPAN. We have FDA certified facilities and also offer the EOM service or private label in the following products:

Organic Cacao or Cocoa Powder.
Alkaline Cacao Powder.
Raw Cacao Powder.
Cacao Husk Powder.
Organic Cacao Butter.
Organic Cacao nibs.
Cacao wafers.
Ceremonial grade cacao.
Organic Cacao Liquor.

Our facilities have HACCP and GMP quality certifications by NSF. Batch certificates of analysis and samples are available.

We are the best supplier alternative from origin. The best amazonian Cacao powder supplier.

ORIGIN OF COCOA OR CACAO NATIVE

It was assumed that the cultivation of Theobroma cacao L had its origin in Mesoamerica, specifically with the Mayan Civilization. }he cacao pod served as an element of barter and had a more precious value than gold for the indigenous people. It was already cultivated by the Mayans more than 2500 years ago.

In 2013 it was confirmed that the origin of cacao is Peruvian. Its place of origin is between Montegrande and San Isidro, Jaén province, Chinchipe river basin, Cajamarca, Peru. The archaeologist and historian Quirino Olivera Núñez found evidence of domestication of the plant that gives it an age of 5,200 years, being the oldest cacao in America and the world. It is presumed that the natural way of their exit to the warm forests of Mexico would have been through Ecuador. The archaeological finds made in the Amazonian headwaters, where they remained unpublished for more than five millennia, deserved to be considered among the ten most important discoveries in the world at the 2013 Archeology Forum, held in Shanghai, China. Read more about the origin of cacao in Peru.Peru has 60% of the world’s varieties and is the world’s second largest producer of organic cacao. Peru has been qualified by the International cacao Organization (ICCO) as a country where a fine and aroma product is produced and exported, achieving 36% of world production of this type.

Varieties of Criollo cacao: it is the oldest and comes from Peru and Ecuador. Forastero: it is the most abundant and represents 90% of world production. Trinitario: originally from the island of Trinidad, it is a natural biological hybrid, a cross between the criollo and the forastero. Main cultivation areas in Peru. The cultivation is carried out in the lower part of the western slope of the Andes, and in the Peruvian jungle, between 300 and 900 meters above sea level. The main places of cultivation are the Urubamba valleys in La Convencion and Lares in the department of Cusco, in the valley of the Apurímac River in the department of Ayacucho, in Tingo María in the department of Huánuco, Satipo in the department of Junín, Piura. , in Jaén, Bambamarca and San Ignacio in the department of Cajamarca, Bagua and Alto Marañón in the department of Amazonas.