Peruvian cacao and chocolate: Discover the different types of this superfood, its benefits, and how it is sustainably produced

Each bar of Peruvian chocolate not only captures the rich flavor of cacao but also embodies the history and dedication of the communities that cultivate it.

Peruvian cacao and its derivative, chocolate, have earned international acclaim for their exceptional quality and diverse flavors. As a result, Peru has established itself as one of the leading producers of fine, aromatic cacao, firmly positioning itself in the global market for superfoods.

From the lush forests of San Martin to the majestic heights of Cusco, Peruvian cacao offers some of the most exquisite flavors in the world.

Let's dive into this sweet journey!

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TYPES

According to the Ministry of Agrarian Development and Irrigation (MIDAGRI), Peru is home to 60 % of the world's cacao biodiversity in terms of genetic material. This rich diversity is reflected in the various cacao types, which include:

Cacao criollo (Creole cacao): Renowned for its delicate, smooth, and complex flavor, this type is highly prized by gourmet chocolate experts. It is primarily cultivated in the northern regions of San Martin, Amazon, and Cajamarca.

It is worth mentioning that, among the most important types of cacao criollo, we have the criollo porcelana (porcelain creole), considered one of the best cacaos in the world; the criollo andino (Andean creole), which produces red and green fruits before ripening; and criollo pentagona (pentagon creole), which produces fruits with five striking edges.

Cacao forastero amazónico (Amazonian outsider cacao): This type is commonly used in industrial production due to its resilience and low aromatic profile. It is primarily utilized to blend and add body to chocolate and is typically grown in the regions of Cusco and Ayacucho. According to specialists' tastings, this type of cacao is strong, bitter, and slightly acidic. However, it boasts excellent yield, early harvest, vigorous trees, and resistance to diseases.

Cacao trinitario (Trinidadian cacao): This type is a hybrid between creole and outsider, offering greater aroma than outsider while being more resilient than creole. It is one of the most widely cultivated types in Peru, particularly in the Junin region.

SUPERFOOD IN STYLE

Cacao is regarded as a superfood because of its high levels of antioxidants and essential nutrients. Some of its key benefits include:

Antioxidants: These compounds help lower the risk of cerebrovascular and cardiovascular diseases. Cacao significantly contributes to protecting our body’s cells from damage.

Improves mood: Cacao contains compounds that stimulate the production of serotonin, enhancing emotional well-being. It also provides magnesium, which is particularly beneficial for improving mood in women, especially during menstruation.

Source of minerals: Cacao is an excellent source of magnesium, iron, phosphorus, potassium, and zinc, all of which support the body’s proper functioning. Additionally, it provides calcium, copper, chromium, and vitamins E, B1, and B2.

Cardiovascular effects: Polyphenols found in high concentrations in cacao and dark chocolate can activate endothelial nitric oxide synthase, which produces nitric oxide. This chemical compound helps lower blood pressure.

Diabetes: Research suggests a link between cacao consumption and a reduced incidence of diabetes, indicating that higher consumption of chocolate products may be associated with a lower risk of developing type 2 diabetes.

Weight and cholesterol: The aroma or consumption of dark chocolate may affect hunger by reducing the appetite-regulating hormone ghrelin. Consequently, regular consumption of dark chocolate could positively influence levels of high-density lipoprotein (HDL) cholesterol, often referred to as "good" cholesterol.

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PERU: CRADLE OF NATIVE AND GENETIC CACAO TYPES

Whether for its native quality or genetic significance, Peru boasts a remarkable type of cacao on a global scale. Additionally, these types are highly prized in the fine chocolate industry. Among the most notable types are:

Chuncho cacao from Cusco (native type): Regarded as one of the finest cacaos in the world, Chuncho cacao is highly esteemed for its exceptional flavor. It is exclusively cultivated in the Valley of La Convencion in Cusco and has gained international recognition for its outstanding quality.

Piura white cacao (genetic type): Known as "the white jewel," this genetic type is exclusively grown in Piura and is distinguished by its exceptional aroma, flavor, and low acidity. Its remarkable quality earned it recognition from National Geographic, which named it "the best cacao in the world" in 2019.

Also noteworthy are Huallaga cacao from Ucayali (genetic type), Satipo - Vraem from Junin (genetic type), Lamas from San Martin (native type) and Marañon from the Amazon (genetic type).

Source: Daniel Silva / PROMPERÚ

PROCESSED CACAO PRODUCTS

Among the primary processed products derived from cacao are:

Cacao liquor, paste, or mass: This product is obtained by roasting, shelling, and grinding cacao beans. The resulting dark paste, known as cacao liquor, serves as the foundation for all chocolate products.

Cacao powder: This product is made by removing cacao butter from cacao beans during processing. It is commonly used in the preparation of desserts and baked goods.

Cacao butter: In this process, the beans are roasted, peeled, and then pressed to separate the cacao butter from the remaining solids, which are subsequently processed into cacao powder.

Cacao nibs: These are the small pieces of cacao beans that remain after the peeling, roasting, and cracking of the fermented beans.

Chocolate: It is considered a complete food due to its three main ingredients: cacao liquor, cacao butter, and sugar. 

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CACAO GROWERS

These collectives play a crucial role in the sustainable development of cacao production. Cacao growers group small producers, primarily in regions such as San Martin, Ucayali, Huanuco, Cusco, and Amazon. This organization enables them to access international markets, enhance the quality of their cacao, and achieve better incomes. Some of the most well-known collectives include:

Acopagro cacao growers: Founded in 1997 and located in the San Martin region, this collective is a pioneer in the production of organic cacao. They adhere to strict standards of zero chemical contamination, zero deforestation through agroforestry systems, and zero presence of fungi.

Tocache cacao growers: Established in 1990, this cooperative located in Huanuco has focused on improving the quality of life for small producers. They promote crop diversification and sustainable cacao production, utilizing methods such as biofertilizers to enhance farming practices.

Source: Cooperativa Central / PROMPERÚ

THE ETERNAL CACAO PARADISE

What were once cement blocks have transformed into lush forests. Just an hour from Tarapoto, in the district of Chazuta in the San Martin region, lies a small earthly paradise spanning 16 hectares: the Cacao farm.

Adorned with a majestic plantation of cacao trees, which thrive in an agroforestry system alongside native timber trees and other edible plants like banana and mocambo, this farm beautifully harmonizes nature with the soft, sweet, and aromatic cacao it produces.

Inspired by the wisdom of the forest spirits, "Nina Chocolate" decided to create the Tree to Bar product, utilizing cacao from their own farm and collaborating with other local farmers throughout the entire process, from harvesting to processing.

Peruvian cacao is much more than just a delicious ingredient; it symbolizes sustainability, hard work, and national pride. Consuming it not only offers health benefits but also connects you to a piece of Peru, reflecting the richness of our land and the passionate efforts of the communities dedicated to its cultivation.