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Organic Peruvian Raw Cacao Nibs

Organic Peruvian Raw Cacao Nibs

Raw Cacao Nibs Peruvian

Raw cacao Nibs Benefits: - Full of antioxydants - Cacao contains theobromine, a molecule responsible for our well-being, but also that facilitates blood circulation and reduces stress.

The food of the Gods - Organic, Sun-dried Cacao Nibs from the Peruvian hillsides. Great added to cereals, salads, desserts as well as in baking or mix with berries and nuts for an awesome snack.

Peeled and crumbled from whole cacao beans, organic cacao nibs are one of the most nutritious foods on the planet—packed with antioxidants, fiber and vital minerals. With a deep, slightly bitter taste of unsweetened chocolate and satisfying crunch, Organics Cacao Nibs are the perfect snack straight out of the bag. They’re also delicious added to cookies, trail mix, smoothies and ice cream.

With a deep, slightly bitter taste of unsweetened chocolate and satisfying crunch, Navitas Organics Cacao Nibs are the perfect snack straight out of the bag or added to cookies, trail mix, smoothies and ice cream.

Export Organic Raw cacao Nibs. Dried Foods Peru

Export Organic Cacao Nibs Roasted.Dried Foods Peru

What are Cacao Nibs?

Raw cacao beans are actually seeds from the cacao pod. They are protected by a paper-thin shell, which is removed before eating. When the shell is removed, the bean often breaks into small pieces, called nibs. Nibs are our most popular cacao product because they share all the nutritional benefits of the whole bean with the added convenience of having the shell removed for you.

Excellent with lucuma, vanilla powder, agave nectar, yacon syrup and coconut oil.

Cacao Nibs Benefits

Antioxidants: Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:

  • Promote cardiovascular health - Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
  • Protect from environmental and metabolic toxins - Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers.

Neurotransmitters: By increasing the levels of specific neurotransmitters in our brains, cacao promotes positive outlook, facilitates rejuvenation and simply helps us feel good.

Serotonin - Cacao raises the level of serotonin in the brain; thus acts as an anti-depressant, helps reduce PMS symptoms, and promotes a sense of well-being.

Endorphins - Cacao stimulates the secretion of endorphins, producing a pleasurable sensation similar to the “runner’s high” a jogger feels after running several miles.

Phenylethylamine - Found in chocolate, phenylethylamine is also created within the brain and released when we are in love. Acts as mild mood elevator and anti-depressant, and helps increase focus and alertness

Anandamide - Anandamide is known as the “bliss chemical” because it is released by the brain when we are feeling great. Cacao contains both N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain, and enzyme inhibitors that slow its breakdown. Promotes relaxation, and helps us feel good longer.

Essential Minerals: Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese.

Magnesium - Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with PMT, hypertension, heart disease, diabetes and joint problems.

Sulfur - Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas functioning.

Essential fats: There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite.

Important note To fully benefit from chocolate’s wide array of nutrients, eat chocolate that is as close to its natural state as possible. Whole cacao beans and nibs are best. You lose many of the health benefits when you eat commercially produced chocolate.

How Cacao is Harvested

Cacao beans are harvested today in much the same way as they were by the Aztecs. After the pods ripen, which takes 5 to 6 months, they are removed from the tree and carefully cut open with a machete, and the cacao beans are extracted.

After harvesting, the beans are placed on banana leaves in large wooden boxes and left to ferment for several days. During fermentation, complex chemical changes take place. The bitterness of the bean is reduced and the rich chocolate flavor begins to develop. The beans are dried after fermentation, and during this drying process, the brown color develops and further flavor development occurs.

The Different Varieties of Cacao

There are three main cultivar groups of cacao beans grown today:


The Criollo group is the most rare and expensive of the three. Criollo trees are small and difficult to grow, and account for no more than 5% of the world's cacao crop. The chocolate made from the Criollo bean has a delicate and complex array of flavors. Often referred to as the “King of Cacao,” Criollo is highly prized and is used by many of the new “micro chocolate makers.”


The Forastero group makes up about 70% of the cacao grown today. Forastero trees are easier to grow and significantly hardier than Criollo, resulting in more affordable beans. Well-prepared Forastero is what most of us are used to eating in chocolate. Most Forastero cacao is considered bulk-grade, with the exception of Arriba nacional. Arriba is a highly prized variety of the Forastero group, and is highly regarded as a fine/ flavor bean, much like Criollo and Trinitario cacao.


The Trinitario group is a hybrid of Criollo and Forastero, and it makes up about 20% of the cacao beans produced today. After a natural disaster wiped out most of the Criollo crops in the 1700s, this hybrid of Criollo and Forastero trees was introduced. This "new" breed retained the delicate flavors of Criollo and had the heartiness of the Forastero trees. Trinitario cacao is considered a fine/ flavor cacao, and is often used in quality dark chocolates.

Different Kinds of Chocolate

Many types of chocolate are made from the cacao bean:

  1. Chocolate liquor is made from raw, ground cacao nibs (the meat of the cacao bean).
  2. Cocoa butter is the fat of the cacao bean, and is solid at room temperature.
  3. Cocoa powder is made by separating most of the cocoa butter from the liquor.
  4. Unsweetened chocolate is pure chocolate liquor, containing about 50% cocoa butter.
  5. Bittersweet chocolate contains at least 35% liquor, along with cocoa butter, sugar and vanilla.
  6. Semisweet chocolate contains the same ingredients as bittersweet but has a greater sugar content.
  7. Milk chocolate has only about 10% chocolate liquor, and also contains about 12% milk solids.
  8. White chocolate does not contain any chocolate liquor; it gets its flavor from cocoa butter.

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