Organic cocoa beans

Cocoa beans are the main raw material for chocolate production. Cocoa beans are a “superfood” because they are rich in antioxidants and other nutrients. They contain more antioxidants than red wine and three times more than green tea, and are rich in minerals. The pods are hand-harvested, the raw beans are cleaned with natural water and selected for the highest quality. The nutritional value of the beans is fully preserved during the production process without any additives.

Originating from the Amazon rainforest, these beans are a key ingredient in chocolate production and are used in various delicacies, including the traditional Mexican drink Tajate. But their value is not limited to gourmet pleasure. These humble beans offer a myriad of benefits and are widely used not only in cooking but also in medicine and even ceremonies.In some cultures, cocoa was used in religious ceremonies and rituals, as well as in traditional healing practices. The cacao tree is considered a sacred plant.

Cocoa beans contain antioxidants, especially flavonoids. These compounds help fight free radicals in the body, reducing oxidative stress and the risk of chronic diseases such as heart disease and cancer. The flavonoids in cocoa have been shown to protect against neurodegenerative diseases such as Alzheimer’s. The flavanols in cocoa can also improve blood circulation, lower blood pressure and even reduce the risk of stroke.Cocoa contains serotonin precursors and phenylethylamine, which can improve mood. It is often associated with feelings of love, happiness and relaxation.Regular consumption of cocoa improves cardiovascular health.Cocoa is a good source of essential minerals such as magnesium, iron and potassium. Magnesium in particular plays an important role in muscle and nerve function, bone health and energy maintenance.
It may seem strange, but cocoa can be a useful ally in weight management. It contains relatively little sugar and can help satisfy chocolate cravings without the extra calories.

Caution
Cocoa beans naturally contain caffeine, which in excess can cause anxiety and insomnia.
For some people, the high fibre content in cocoa can cause digestive upset such as bloating or diarrhoea.
In rare cases, people may become allergic to cocoa and experience symptoms such as skin rashes or itching.

Uses
Cocoa beans are used in chocolate production. The beans are harvested, fermented, dried, roasted and ground to produce cocoa mass, cocoa butter and cocoa powder, which are the basic ingredients of chocolate products.

The cocoa beans are crunchy and soft at the same time, so you can just chew them. They can also be crushed or ground to make a powder that can be used in culinary products. Roasted cocoa beans are less bitter.
Cocoa beans can be used to make cocoa powder, which is used to make hot cocoa and various chocolate flavoured drinks.
In baking, cocoa powder can be used with cocoa nibs to give a rich chocolate flavour to biscuits or cakes.
The recommended intake is 10-15 g per day.

The cocoa beans are crunchy and soft at the same time, so you can just chew them. They can also be crushed or ground to make a powder that can be used in culinary products. Roasted cocoa beans are less bitter.
Cocoa beans can be used to make cocoa powder, which is used to make hot cocoa and various chocolate flavoured drinks.
In baking, cocoa powder can be used with cocoa nibs to give a rich chocolate flavour to biscuits or cakes.
The recommended intake is 10-15 g per day.

Organic cocoa beans are certified by the Soil Association – GB-ORG-05.

Sources
https://www.onegreenplanet.org
https://www.webmd.com

NOTES. The information provided here should not be interpreted as advice on treatment or other health issues. We encourage you to make personal health decisions based on your personal knowledge and consideration of different sources of information.