Processors selling cocoa beans and by-products sourced from multigenerational Ecuadorian family farms. These processors are seeking supply arrangements with cocoa processors & chocolatiers who value sustainable industry practices:
Ecuador’s cocoa industry pedigree:
reportedly, Ecuador was the world's largest exporter of cocoa until the beginning of the 20th century when it was hit by a devastating fungal plague which decreased Ecuador’s production. Ecuador is currently the top 6th producer of high on quality beans.
A discovery, made in Ecuador's southern Amazonian region of zamora-chinchipe, suggests that cocoa beans were being harvested and consumed more than 5,000 years ago. The maya and aztec cultures developed a taste for xocolatl, which was enjoyed by wealthy citizens.
Well-recognized top-quality products to cocoa processors & chocolatiers:
Sarah jane Evans, one of the UK's leading food writers and a founding member of the academy of chocolate, says that the characteristic of Ecuador's fine cocoa is "a floral profile with blackcurrants and spice." chocolate tasters say the aroma of Ecuador's cacao is more complex because Arriba beans vary hugely in taste and size according to the area in which they are grown. "each bean has a special, different flavor," says Santiago Peralta, founder of Pacari. This is simply attributed to Ecuador’s equatorial location and terrain diversity.
Quality cocoa beans & by-products produced under the oversight of Ecuador's health department:
for beans, producers need to present fumigation certificates if it's not organic, as well as submit to inspections by the ministry of agriculture, specifically agricalidad. For processed items (everything other than the beans) producers must go through the ministry of salud to get a sanitary registration number. This registration number enables them to export everywhere in the world.
Poised to meet high standards of top international customers focused on quality & sustainability:
in view of the above pedigree, well-recognized quality of cocoa beans and by-products (processed according to traditions of family farms), the suppliers of Ecuador’s cocoa business are well-equipped to meet and exceed the demands of top international customers.
Cocoa bean offerings & byproducts (i.e. Derivatives) for buyers facing supply chain & quality processing issues:
ecuador is known for producing some of the finest cacao and chocolate derivatives in the world. Conventional, superior, and organic grades are available (please see appendix for exploring collaboration arrangements or short-term trading procedures compliant to international practices and acceptable by Ecuador’s suppliers). The following is a summary of cacao beans and other products/product categories (conventional, superior) along with procedural description for clarity:
cocoa beans (available with the “green seal” certification or conventional).
Cocoa nibs: cocoa nibs are obtained from previously fermented and dried beans that are subsequently shelled and ground. To preserve all its organoleptic characteristics and health benefits, the grain is processed without roasting. The product is made from cocoa beans
cocoa liquor: also known as cocoa paste or mass, it is 100% chocolate and is obtained by grinding the previously shelled and roasted beans. The paste obtained can be used for the extraction of cocoa butter and powder, or for the manufacture of chocolates.
Cocoa butter: cacao product made from the pressing of cocoa liquor, yellow in color, the butter when it comes out of the pressing is liquid, and clean, then it is crystallized, tempered and solidified. It is sold in blocks and is used and demanded by the cosmetic industry and gourmet chocolate.
Cocoa cake: cacao product made from the pressing of cocoa liquor, which results in a compact mass of cocoa solids with a low percentage of butter, which is crushed into small pieces. This product is pulverized to subsequently obtain a cocoa powder.
Cocoa powder: cacao product made from free-flowing powder formed from grinding cocoa cake, with a fat content of 10-12%. It is marketed as a natural powder of cocoa and alkaline (potassium carbonate), commonly used for confectionery, beverages, and gourmet chocolate, among others.
Finished chocolate: finished chocolates are available in milk chocolate, and various preparations of dark chocolate from 30% to 70%. Finished chocolates can be conventional, superior, or organic quality.
If interested, please contact the seller through the form on this page. Information package available to all qualified Buyers upon a Non-Circumvention Agreement being executed.
