Cocoa is a native species of America, probably native to Western Amazonia. In Peru, cacao is cultivated in the jungle of Loreto, San Martín, Ucayali, Huánuco, Junín, Pasco, Madre de Dios, Cusco and Ayacucho.
All year round.
Cocoa contains phytosterols (especially beta-sitosterol) that block the absorption of dietary cholesterol. It also contains polyphenols, antioxidants that prevent atherosclerotic processes. Chocolate is a highly energetic or high-calorie food, so it is recommended in situations that require a concentrated energy intake, as in the case of athletes.
República del Perú - Comisión de Promoción del Perú para la Exportación y el Turismo - PromPerú