It is undoubtedly one of the Peruvian Super Foods that experienced in recent years a great increase in its production and export, besides being the base ingredient of the delicious and famous Peruvian chocolate. Of course, we are talking about Peruvian cocoa.
It is grown in the lower part of the western slopes of the Andes, and in the Peruvian jungle, between 300 and 900 meters above sea level. The main departments where it is grown are Cusco, San Martin, Amazonas, Piura, Ayacucho and Junin, which account for 80% of total national production.
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Peru is one of the main cocoa-growing countries, with 60% of the world’s cocoa varieties. Our cocoa has undoubtedly become one of the highest quality Peruvian products in the world, just like coffee, creating added value in top quality chocolate factories.
On the other hand, Peru has been qualified by the International Cocoa Organization (ICCO) as a country where fine and aromatic cocoa is produced and exported, achieving 36% of the world production of this type.
Peruvian cocoa has also received international awards in recent years and has been ranked as one of the best in the world, which is why some of the most exclusive chocolate factories in Switzerland, Belgium and France make their products with our cocoa.
It is important to note that Peruvian cocoa is always present in international gastronomic fairs, as in the recent edition of Madrid Fusion 2018, where the fineness and quality of our bean won the limelight. At that event, demonstrative workshops were held so that the European market could learn about the elaboration processes (fermentation and drying), as well as taste from the fruit to the nips and chocolates with different percentages of cocoa.
National recognition
The Peruvian government has promoted some actions in favor of Peruvian cocoa. In 2012, Peruvian cocoa was declared a National Natural Heritage, recognizing it as one of the most important crops in Peru. In addition, MINAGRI declared “Cacao and Chocolate Day” on October 1 of each year.
Origin and nutritional properties
Cocoa is a native species of America, probably originating in the Western Amazon. In the Amazon basin it is found in Bolivia, Brazil, Colombia, Venezuela, Suriname and Guyana. In Peru, it is grown year-round in the jungles of Loreto, San Martín, Ucayali, Huánuco, Junín, Pasco, Madre de Dios, Cuzco and Ayacucho. Also, in coastal departments such as Tumbes, Piura,
Cacao contains phytosterols (especially beta-sitosterol) that block the absorption of dietary cholesterol. It also contains polyphenols, antioxidants that prevent atherosclerotic processes. Chocolate is a high-energy or high-calorie density food, so it is recommended in situations that require a concentrated energy intake, as in the case of athletes.
Export Figures
From January to November 2017, Peru exported more than 43,000 tons (presentations in grain, shell, paste, butter, fat, oil and powder, not including chocolate) for a value of more than US$ 118 million. The main export markets are the United States and the European Union (Holland, Germany, Belgium and Italy).
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Featured image: https://nscoral.pe/