INFORMATION
Cacao is a predestined crop for humid tropics throughout the eastern fringe of the Andes mountain range and the Amazon Basin regions
Cacao is a predestined crop for humid tropics throughout the eastern fringe of the Andes mountain range and the Amazon Basin regions
It has different properties such as: high contain of antioxidants, important source of magnesium and sulfur, improves the glucose metabolism and decrease the blood pressure
Product obtained from the transformation of selected cacao beans. 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).
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Pieces obtained after the husking and separation of the raw cocoa beans in pieces, without roasting or precooking. It contributes to the protection of our cells from damages caused by free radicals, cooperating in the prevention of aging. It can help increase the level of HDL (good cholesterol).
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Cacao pieces covered with yacon syrup and panela. The Cacao is rich in antioxidants, while yacon has fructooligosaccharides (FOS) that are important prebiotics for the colon health.
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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).
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Obtained through a special pressing of the cacao beans. 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).
READ MORE
The Cacao beans are organically grown, then fermented and selected. The Cacao protects our cells from damages caused by free radicals, preventing aging. It increases the HDL (good cholesterol) level.
READ MORE
Product obtained from the transformation of selected cacao beans. 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).
Pieces obtained after the husking and separation of the raw cocoa beans in pieces, without roasting or precooking. It contributes to the protection of our cells from damages caused by free radicals, cooperating in the prevention of aging. It can help increase the level of HDL (good cholesterol).
Cacao pieces covered with yacon syrup and panela. The Cacao is rich in antioxidants, while yacon has fructooligosaccharides (FOS) that are important prebiotics for the colon health.
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).
Obtained through a special pressing of the cacao beans. 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).
The Cacao beans are organically grown, then fermented and selected. The Cacao protects our cells from damages caused by free radicals, preventing aging. It increases the HDL (good cholesterol) level.
Reduces constipation
Important for the formation of hemoglobin
Keeps the correct amount of water in our cells
Helps to build the muscles of the body
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
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Barranco, Lima - Perú
