Cacao
Cacao orgánico y de origen único del Perú — a granel, marca propia y OEM, con trazabilidad por lote y calidad de laboratorio.
Datos clave
Formatos disponibles
Aplicaciones B2B
En AMAZON ANDES somos productores. Estamos presentes en más de 40 países. Suministramos la mejor materia prima de la región andino-amazónica del Perú. Contamos con un certificado activo emitido por Control Union Perú para USDA-NOP, COR y EU Organic. Nuestras instalaciones están registradas ante la FDA y cuentan con certificaciones de calidad HACCP y GMP por NSF. Entregamos certificados de análisis por lote y muestras. Somos HALAL, libres de transgénicos (non-GMO) y sin gluten.
El cacao (Theobroma cacao) es la semilla de un árbol amazónico que se fermenta y seca antes de convertirse en polvo, nibs, manteca o licor. Perú es uno de los principales orígenes mundiales de cacao fino de aroma. Amazon Andes lo exporta a granel con trazabilidad de lote hasta la cooperativa, certificado de análisis por lote y certificación orgánica según aplique.
Peruvian cacao — Criollo, Forastero and Trinitario varieties — supplied in bulk to importers, chocolate makers, nutraceutical brands and cosmetic formulators worldwide. USDA Organic, EU Organic and Fair Trade certified. Powder, nibs, butter, liquor and beans. Private-label and EOM service available.
Cacao Quick Facts (B2B Snapshot)
Botanical name Theobroma cacao L. Origin Peruvian Amazon (San Martin, Junin, Amazonas, Cusco) Varieties Criollo (native), Forastero, Trinitario, CCN-51 hybrids Formats Powder, nibs, butter, liquor (mass), whole beans, dried fermented Mesh / Particle Size 80–200 mesh available (cacao powder) Fat content (powder) 10/12 % standard; 20/22 % high-fat available Certifications USDA Organic, EU Organic, HACCP, GMP, Fair Trade (selected lots) MOQ Powder/nibs from 100 kg; butter from 25 kg; bean lots from 500 kg Lead time 21–30 days from confirmed PO — air or sea freight
Key Takeaways
- Origin matters: Peruvian cacao is recognized internationally as one of the world’s specialty origins, with native Criollo genetics that command specialty prices in specialty markets.
- Multiple formats from a single supplier: consolidating powder, nibs, butter and liquor with one bulk supplier simplifies vendor management, COA harmonization and customs documentation.
- Certifications you actually need: Amazon Andes ships under USDA Organic, EU Organic and HACCP/GMP with full traceability to fermentation lot.
- Private label & EOM: we support contract manufacturing for capsules, powders and confectionery applications — minimum runs depend on format.
- Logistics: Callao port shipping, FOB and CIF Incoterms, container loadings calibrated to importer needs.
Get to know more about our work with Andean and Amazonian cacao growers
Amazon Andes Export sources cacao directly from cooperatives in San Martin, Junin, Amazonas and Cusco — the four regions of Peru with established cacao-growing traditions. Our long-term agreements with grower associations protect price stability for farmers and ensure consistent supply for our B2B partners abroad. We work primarily with smallholder farms (under 5 hectares) that grow cacao alongside native rainforest species, supporting biodiversity rather than monoculture. For every shipment we provide full traceability documentation: origin region, cooperative name, harvest period, fermentation and drying records. This level of transparency is increasingly required by EU and US importers and is built into our standard B2B paperwork.
THE GREAT VALUE OF CACAO
Theobroma cacao — literally “food of the gods” — has been domesticated in the upper Amazon basin for at least 5,000 years. Peruvian cacao is genetically diverse: more than 60% of the world’s recognized cacao genetic varieties trace back to the Peruvian Amazon. This is the resource base behind specialty chocolate, functional food, supplements and high-performance cosmetics. For B2B buyers, three traits make Peruvian cacao distinct from commodity West African origins:
- Native Criollo and Trinitario: richer aromatic profile and higher polyphenol content, valued by specialty chocolate makers and supplement formulators alike.
- Single-origin traceability: Peruvian cooperatives are organized by valley and farm, enabling lot-level traceability that is rare in West African supply chains.
- Certification depth: USDA Organic, EU Organic and Fair Trade penetration is comparatively high in Peru, simplifying compliance for importers in regulated markets.
Envío y documentación
Amazon Andes ships cacao to importers, brands and contract manufacturers in 47+ countries. Whether you need 100 kg of organic cacao powder for a pilot run or full-container quantities of fermented beans for processing, we operate with the same documentation standards: COA per lot, microbio + heavy-metal panels, fermentation/drying logs and organic certificates issued by accredited certifiers. Our standard B2B package includes:
- Pre-shipment samples (up to 500 g, courier-delivered, no charge for serious inquiries)
- Specification sheet (TDS) — pH, moisture, ash, fat, particle size, microbio
- Certificate of Analysis (COA) — per lot, signed by our QA lead
- Phytosanitary certificate (SENASA Peru)
- Organic certificate (USDA NOP or EU 2018/848, depending on destination)
- Halal certification on selected formats and lots
Product Range (Quick Look)
Cacao Powder (Natural & Alkalized) 10/12% and 20/22% fat, 80–200 mesh. USDA Organic + EU Organic certified. Bulk in 25-kg multi-wall paper bags with PE liner, or 1-MT super sacks. Cacao Nibs Fermented, dried, lightly roasted and broken — ready for snack bars, baking and granola applications. Particle size 2–6 mm; 25-kg cartons. Cacao Butter Natural or deodorized, melting point 32–35 °C, food & cosmetic grade. 25-kg blocks or food-grade buckets. MOQ from 25 kg for samples, full-pallet pricing from 1 MT. Cacao Liquor (Mass) Single-origin Peruvian cacao mass, 50–55% fat, full-flavor retention. Used by chocolate makers and high-fat cacao powder producers. Fermented Whole Beans For chocolate makers and roasters who want to process their own. Lot-traceable to cooperative and harvest period. Available CCN-51, Criollo and Trinitario. Cacao Capsules & Soft-gels (Finished) For supplement brands — cacao polyphenol capsules, theobromine-standardized extracts. Private-label runs from 5,000 units.
Industries That Use Cacao (B2B Applications)
Chocolate Makers & Confectionery Specialty chocolate brands sourcing single-origin Peruvian cacao for specialty bars, drinking chocolate, and ceremonial-grade products. Liquor, butter and beans are our most-shipped formats here. Nutraceuticals & Supplements Cacao polyphenol formulations, mood & cognition supplements, sports nutrition (theobromine + magnesium synergy). Cacao powder and standardized extracts. Functional Food & Beverage Plant-based protein shakes, energy bars, granola, dairy-free hot chocolate mixes, kombucha and adaptogen-cacao drinks. Powder + nibs are the workhorses. Cosmetics & Personal Care Cacao butter is a specialty emollient in lip balms, body butters, soap and natural skin care. We supply both food-grade and cosmetic-grade variants. Importers & Wholesale Distributors Country importers stocking pharmacy chains, minimarkets, wellness retailers and HORECA. Mixed-format containers possible (powder + nibs + butter consolidated). Private Label / EOM Brands Contract-manufactured capsules, powders and confectionery for emerging supplement and chocolate brands. We handle formulation, regulatory paperwork and finished-goods shipping.
Logistics & Trade Information (For Importers)
Item Detail Incoterms FOB Callao, CIF (USA/EU/CA/Asia ports), DAP (selected destinations) Port of loading Callao (PE) Container loading 20'GP: ~18 MT cacao powder bagged · 40'GP: ~22 MT Packaging 25-kg multi-wall paper bag with PE liner · 1-MT super sack · 25-kg cartons (nibs/butter) Pallet 40 bags / pallet, EUR or US pallet, heat-treated wood Lead time 21–30 days from confirmed PO + sample approval Shelf life Powder/nibs 24 months (sealed); butter 18–36 months; beans 12–18 months Storage Cool, dry, <18 °C, away from strong odors Payment terms 30% advance + 70% against scanned BL; LC at sight for first orders >USD 50k
ORIGIN OF CACAO
Theobroma cacao is native to the upper Amazon basin spanning Peru, Ecuador and Brazil. Genetic studies confirm that Peru is a primary center of cacao diversity — the Nacional and Criollo varieties cultivated worldwide today trace back to wild populations in the Peruvian Amazon. Archaeological evidence from northern Peru (Santa Ana–La Florida) shows cacao consumption as early as 3,300 BC, predating Mesoamerican use by over a millennium. Today, Peruvian cacao is cultivated principally in four regions:
- San Martin — the largest producing region, dominated by Trinitario and CCN-51 hybrids; well-organized cooperatives.
- Junin (Satipo, Chanchamayo) — mid-altitude high-grade aromatic cacao, often shade-grown alongside coffee.
- Amazonas (Bagua, Utcubamba) — native Criollo populations producing fine flavor cacao for specialty markets.
- Cusco (La Convencion, VRAEM) — emerging region, smaller volumes but high-quality Criollo and Trinitario.
TRADITIONAL USE OF CACAO
Cacao has been a sacred beverage, ceremonial offering and currency across pre-Columbian cultures for at least 5,000 years. In Andean and Amazonian traditions, cacao was prepared as a bitter, frothy drink with chili, vanilla and maize — far from the modern sweetened version. Today this ceremonial preparation has been revived as “ceremonial-grade cacao” in wellness, meditation and plant-medicine contexts, generating a small but specialty B2B niche. Commercially, the modern global cacao industry took shape in the late 1800s after Coenraad van Houten patented the cocoa press (1828), enabling the separation of cacao butter from solids and unlocking the modern chocolate industry.
BENEFITS OF CACAO
Cacao is one of the richest natural sources of flavanols (a sub-class of polyphenols), with documented effects on cardiovascular health, cognition and mood. Key bioactive compounds: For supplement claims and regulatory filings we provide third-party assays for total polyphenols, theobromine and methylxanthine content.
- Flavanols (epicatechin, catechin): support vascular function and blood flow.
- Theobromine: mild stimulant, longer-acting than caffeine, with reported cognitive and mood effects.
- Magnesium: cacao is among the most magnesium-dense foods (~270–500 mg/100 g, depending on processing).
- Iron, zinc, copper: meaningful contributions in supplement and functional food formulations.
- Theobromine + caffeine + PEA + anandamide: the “mood profile” behind cacao’s reputation as a feel-good food.
USE OF CACAO
How customers typically use the formats we ship: If you need help selecting the right format and specification for your product, our technical sales team will brief you on formulator-grade options.
- Cacao powder: beverages (drinking chocolate, smoothies, protein shakes), baking, supplement formulations, granola.
- Cacao nibs: snack bars, trail mixes, topping for yogurt and ice cream, garnish, infusions.
- Cacao butter: chocolate making, specialty body care, lip balms, soap.
- Cacao liquor: chocolate manufacturing, high-fat cacao powder production, drinking chocolate.
- Cacao capsules / extracts: supplement formulations focused on cardiovascular, cognitive or mood support.
SIDE EFFECTS AND CONTRAINDICATIONS OF CACAO
Cacao is generally safe at culinary and supplemental levels. However, B2B formulators should be aware of:
- Theobromine sensitivity: at high doses (>1 g/day) some individuals experience restlessness or mild tachycardia.
- Caffeine cross-sensitivity: cacao contains modest caffeine (5–20 mg per 10 g powder); relevant for caffeine-sensitive markets.
- Allergic cross-reactivity: rare, but possible in individuals allergic to tree nuts or stone fruits.
- Heavy metals (cadmium, lead): a known concern in cacao from certain origins. Our lots are tested for compliance with California Proposition 65, EU 488/2014 and FDA limits; COA includes Cd and Pb values per lot.
- Drug interactions: theobromine has mild interactions with certain medications; finished-product labels should follow market-specific regulations.
CERTIFICATIONS FOR CACAO
Our cacao is offered under the certifications most commonly required by importers worldwide: See full certifications
Related Studies
- Cocoa and cardiovascular health — Corti et al., 2009 · Circulation
- Chocolate and the brain: neurobiological impact of cocoa flavanols on cognition and behavior — Sokolov et al., 2013 · Neurosci. Biobehav. Rev.
- Bioavailability of cadmium and lead in cocoa (SEC-ICP-MS) — Mounicou et al., 2002 · J. Anal. At. Spectrom.
- Cacao use and the San Lorenzo Olmec — Powis et al., 2011 · PNAS
- The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon — Zarrillo et al., 2018 · Nat. Ecol. Evol.
Our Cacao range (finished products)
Already-formulated finished products we offer to brand partners and B2B distributors:
Organic Cacao Powder (200 g)
USDA & EU Organic certified. Single-origin Peruvian cacao, naturally processed. More finished-product formats available for private label / EOM — request the full catalog.
B2B sourcing guides & technical articles
Practical references for procurement managers, QA leads and supplement formulators sourcing Peruvian cacao:
Criollo vs Forastero vs Trinitario: B2B sourcing guide
How the four major cacao varieties differ in flavor, yield and cost — and which fits your formulation.
Organic cacao powder specs: fat, mesh & compliance
Lock down fat content, particle size, alkalinization, heavy-metal limits and microbio panel for your formulation.
Cacao private label: MOQs, lead times & documentation
MOQs by format, the 4-phase launch process, the dossier you receive, and common mistakes new brands make.
What is the minimum order quantity?
Which certifications can you ship under?
Are samples available?
Do you offer private-label or contract manufacturing?
What is your typical lead time?
How do you handle heavy-metal compliance?
What payment terms do you accept?
Which Incoterms do you operate under?
Certificaciones y documentación
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