ORIGIN OF CACAO: Cacao is what Linnaeus named Theobroma, or ‘Food of the Gods’, from the Greek ‘theos’ meaning ‘god’ and ‘broma’ meaning ‘food’. The cacao plant is a tropical tree whose natural habitat is the lowest layer of the rain forest. Its favourable habitat is therefore the tropical rain forest, which has a more or less constant climate throughout the year, with abundant and regular rainfall.
PROPERTIES OF CACAO: Cacao has a high fibre content but is low in sugar. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of Manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth.
CERTIFIED ORGANIC AND VEGAN: Pure and Organic. Produced without pesticides and unnatural chemical fertilisers which can harm the body and our general health. Produced in Tropical Regions. Certified organic by supervisory boards authorised by the Ministry of Agriculture.
PRODUCED AT LOW TEMPERATURES: Cacao requires complex and long processing. The powder must be fine and fragrant. The drying method takes place at low temperatures to retain all the plant's natural nutrients.
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