Cacao is a predestined crop for humid tropics
throughout the eastern fringe of the Andes mountain range and the Amazon Basin
regions.
Solid fat obtained from pressing natural cacao beans; it is a mixture of the main fatty acids. The Cacao protects our cells from damages caused by free radicals, cooperating in the prevention of aging. It can help increase the level of HDL (good cholesterol).
We strive to minimize the impacts of the food industry on our environment, implementing a culture of eco-efficiency throughout our value chain and betting on the education of our partners and consumers.
info@aoperu.bio
2528694
Av. Francisco Bolognesi, 937
Barranco, Lima - Perú