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RawGuru Organic Raw Cacao Nibs are a raw, organic, chemical-free, vegan superfood!
The cacao bean is the seed of a the cacao tree (Theobroma cacao), a small tropical evergreen and a member of the Sterculiaceae family. The cacao tree is native to the Americas, having probably originated in the foothills of the Andes in the Amazon and Orinoco basins of South America. It has yellowish flowers and reddish-brown seed pods. Its botanical name Theobroma means "food of the gods" and the highly appreciated cocoa bean was a common currency throughout Mesoamerica before the times of the Spanish conquest. The people used its bean for its natural health, nutritional and energizing properties and to make chocolate or "bitter water" beverages.
The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and the shell is removed to produce cacao nibs.
Indigenous communities treasured the cacao bean for its nutritional and natural health properties. It is filled with dietary fiber and is very high in antioxidant flavanoids which absorb and neutralize free radicals in the body. Raw cacao is also a good source of minerals and trace elements such as iron, calcium, zinc, potassium, magnesium and sulphur.
The theobromine naturally found in raw cacao is a mild, non-addictive stimulant that is believed to help depression. It may cause the brain to produce more of a neurotransmitter called anandamide which in turn causes an euphoric sensation, increases concentration and helps to alleviate stress.
The essential fatty acids found in raw cacao may help the body to raise good cholesterol and lower bad cholesterol levels. It is believed to lower blood pressure and generally improve heart function.
Much of the production process is manual and takes place on the small farms where the cacao is grown. Our cacao is selectively harvested by hand since not all the fruit ripen in the same time. Mature fruit pods are split open, the cacao beans removed and the outer shell discarded. Once scooped from the pods the cacao beans are fermented and sun dried to lower the humidity.
On arrival at our processing plant the cacao grains are washed and disinfected by use of ozone to lower microbiological contamination. We then soften the skin of the cacao by means of a low heat treatment. Finally the grain is subjected to a dual processing whereby it is simultaneously milled and de-husked, and the raw cacao nibs are obtained.
Organic Raw Cacao Nibs.
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