Organic cacao nibs

History

The cacao tree originated in South America’s fertile forests. Its fame is due not only to its unique taste, but also to its therapeutical and nutritional properties. The cacao tree’s seeds are dispersed by monkeys and other animals trying to break them in order to eat their sweet flesh. Plants need to grow for about 6 years before they can produce seeds, then they can live up to 100 years. After pollination, it takes some 6 months for the fruit to ripen fully.

Cacao trees were already cultivated in Mexico in 1000 B.C. Cacao beans were used by the Mayans and Aztecs who blended them with water. They also served as a bitter spice or as an ingredient for doughs and bread. Cacao beans were also used as money and in religious ceremonies because of their significant importance for the indigenous cultures of South America. In 1500, when the Spanish arrived, drinks made from Cacao beans were exported toEurope, where they were sweetened and heated in order to improve the blend. Cocoa beans were later used for healing purposes.

Properties

According to our analyses, 100 g organic cacao nibs contain: 

• 1.9 mg of Copper, equivalent to 190% of NRV (Nutrient Reference Value); 
• 303 mg of Magnesium, equivalent to 81% of NRV
• 0.83 mg of Manganese, equivalent to 42% of NRV.

Affordable price

Affordable price means to us offering our clients organic cacao nibs with no added sugar - containing only natural sugar - that everybody can enjoy. On one hand, we want to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of organic cacao nibs you are also contributing to the reduction in the use of plastic. 

How much does 1 kg of organic cacao nibs cost?

The price per kg for organic cacao nibs depends on the cacao beans’s quality, variety and origin. On Nuturally, we have selected the best organic cacao nibs with respect for our supply chain, farmers, and raw materials.

Storage

You can store organic cacao nibs in cool, dry places away from heat and moisture. Here are 4 useful tips: 

• The best way to store organic cacao nibs is in a refrigerated environment. Nuturally organic cacao nibs can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay. 
• The ideal container for the storage of organic cacao nibs is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.