Cacao nibs

Genus: Theobroma Cacao L. Origin: Amazon jungle of Peru. Part used: Beans Process: After harvesting the cacao fruits, the beans and juice are fermented to reduce the bitterness. Then, cacao beans are dried, roasted and shelled. Physical appereance: Beans cut in small pieces Chemical Standards (proximal) Moisture: < 12 % Fat: Min. 50 % pH: 5,2 – 5,6 Preservants: None Properties Stimulant: combat fatigue and gives an energy boost . Cardiovascular protection: lowering blood pressure, anti-inflammation, anti-platelet function, higher HDL and decreased LDL oxidation. Antioxidant: Contains Polyphenols, cateching and epicatechins. Antibacterial effect: flavonoids rich extract from cacao had a significant bactericidal effect on Bacillus cereus. Theobromine relaxes the smooth muscle in the digestive tract. Cocoa beans contain xanthines which have a diuretic and vasodilatory (dilates the blood vessels) properties. Uses: As an ingredient for chocolate industry.