CACAO (Theobroma cacao)

Origin

Is an endemic specie from South America in the amazon region of Peru

Nutrients/ Principal components

Cacao presents hydrates of carbon and proteins as well as minerals such as magnesium, phosphorus, potassium and antioxidants

Properties

Is a stimulating of the nervous system as it has components such as phenyl ethylamine that acts as a instigating and euforiaznt.  Cacao or cocoa helps to increase the endorphins production and has the function of energetic food. This product has a digestive effects fighting against the constipation. How it has, antioxidants is a positive component for our cardiovascular system. Finally, is a good source for taking care our skin and cellulitis

Observations

Product which stimulate and reactive the body. It implemented in the alimentary industry as an ingredient for chocolates, cosmetics and pharmacies derived as well as drinks chocolate drinks, desserts such as ice creams, cakes and cookies. 

Presentations
- Cacao powder- Cacao beans- Cacao nibs