About Cacao

Cocoa is grown in the belt between 10 degrees north and 10 degrees south of Ecuador.

The Forastero tree is the most commonly grown tree type for today. Indonesia, Ivory and Ghana are the most common grown areas of cocoa. The plant name Theobroma means "the food of the gods" and is a very old plant in Latin America. Cocoa was used as currency in Aztecs.The cocoa climate is grown in areas that are warm and have good land, water draw and drainage.

It is harvested twice a year, seeds are removed from inside of the collected cocoa beans and natural fermentation is carried out, with in that period banana leaves are covered on them to protect them from the rain. At this time, the heat kernel of seed reaches up to 50 ° and the bitter and unpleasant taste disappears , real cocoa flavor and taste begins to form (in 3-5 days) than It is dried under the sun for around seven days. The fermentation and drying process determines the quality of the cocoa beans. Moisture decrease to 8% and almost loses half of their specific gravity.

 

The cocoa seeds after drying under the sun and fermentation are processed to modern high-tech production such as pre-cleaning, washing, mixing, drying, grinding and refining. The last station is packaging and after we have finial product. Cocoa powder produce by milling of the cacao mass. 

Our company's capacity is 17.000 tons per a year and we produce with a mixture of Indonesian, Ivory and Ghana origin seeds, thus free fat acid amount is reduced and the quality of the Cacao is increased.

Our supplier companies have ISO 22.000, Halal and HACCP certificates

Cocoa oil which is produce from cocoa and accepted as the most valuable oil group on the world today, it is used not only for producing high quality chocolate but also for producing many products belonging to cosmetic and pharmaceutical industry.