Green Farms Cam

One of the few high-quality, aromatic beans in the world is Arriba (also called Nacional) cacao from Ecuador, which is the highest-graded single origin bean. Chocolate makers favor this premium cacao bean because of its distinct aroma, which is stronger than others, and its smooth, rich flavor.

Our beans are cleaned and dried with warm air after being fermented under the tropical sun. We decide to preserve its natural flavor and highest level of antioxidants.

To ensure that our beans are fairly traded, we work closely with the producer and the cacao farms in Ecuador to support inclusive business practices with our farmers and sustainability.

• Fairly traded, non-GMO, dairy-free, gluten-free, nut-free, and vegan.

Since cacao beans are an agricultural ingredient that has come into touch with soil and other external substances, they are intended for further processing.

For orders of 500 pounds or more, additional wholesale savings based on market prices are offered. For a quote, send an email:

Info@greenfarmscam.com

Cocoa bean cut in two

Cocoa pod

WHAT VARIETIES OF COCOA CAN BE GROWN IN AFRICA?

2. Three main varieties of cocoa are grown in Africa:

   Criollo
   When Criollo pods are ripe, they are long, yellow or red, with deep furrows and big warts.
   This variety does not produce as much as the others but the cocoa is of very good quality.
   It is grown mainly in America.

   

   Forastero (Amelonado)
   The pods are short, yellow, smooth without warts, with shallow furrows.
   This variety produces well, but the quality is not as good as Criollo. It is grown a lot in Africa.

   

   Trinitario
   This variety is a cross between Criollo and Forastero.
   The pods are long or short, red and yellow.
   It yields cocoa of fairly good quality.

WHY COCOA IS GROWN

3. People grow cocoa to market the cocoa beans in their pods, which are grown on trees.
   Chocolate and cocoa are made from the cocoa bean’s kernel.

   People consume a lot of chocolate and cocoa in North America and Europe.
   However, they get their cocoa from Africa; the cocoa tree does not grow in their nations.

   Africa’s nations profit handsomely from the sale of their cocoa.
   They can construct roads, schools, and dispensaries with this money, modernizing the nation. Cocoa is a significant export crop for Ghana, Nigeria, the Ivory Coast, and Cameroon.
   But these nations need to export high-quality cocoa if they want to make more money.
   Occasionally, they offer poorly harvested, improperly fermented, and low-quality chocolate for marketing.

   Cocoa is better and fetches a higher price when it has been properly harvested, fermented and dried.
   In order to sell a lot of cocoa beans of good quality, the grower must:

   • Choose the seeds and grow the seedlings carefully.

   • Choose a good site for his plantation and prepare it well.

   • Look after his plantation continuously.

   • Harvest the pods and prepare the beans properly.

Cocoa, highly concentrated powder made from chocolate liquor—a paste prepared from cocoa beans, the fruit of the cacao—and used in beverages and as a flavouring ingredient. Cocoa is the key ingredient in chocolate and chocolate confections.

The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made. Chocolate is sold directly to the consumer as solid bars of eating chocolate, as packaged cocoa, and as baking chocolate. It is also used by confectioners as coating for candy bars and boxed or bulk chocolates, by bakery product manufacturers and bakers as coating for many types of cookies and cakes, and by ice-cream companies as coating for frozen novelties. Cocoa powders, chocolate liquor, and blends of the two are used in bulk to flavour various food products and to provide the flavours in such “chocolate” products as syrups, toppings, chocolate milk, prepared cake mixes, and pharmaceuticals.