Organic cacao nibs

Chopped Nuts and Nut Flours

Buy online organic cacao nibs with no added sugar - containing only natural sugar. 

Every raw material is carefully selected to guarantee a product with no added sugar - containing only natural sugar - at an affordable price. With our organic cacao nibs you are supporting quality agriculture and the people who work on the fields with love, effort and respect.

You can buy organic raw cacao nibs in 500 g packs, ideal for true nuts lovers.  

Discover the benefits of organic cacao nibs. Our analyses showed that 100 g of 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.  

Ingredients: Cacao beans (Theobroma Cacao) from organic farming. May contain traces of PEANUTS and other NUTS. 

Format: 500 g

Origin: Peru 

Reference: ECOB8000
8.22 €
( / Kg)
Lowest price in the last 30 days 8.22 €
Weight

Free shipping costs for orders above 59 €

Ethical quality

Affordable price

Esclusively on Nuturally

organic cacao nibs

Cacao nibs

  1. Organic cacao beans
  2. With no added sugar (containing only natural sugar)
  3. Without preservatives

Nutritional values

Ingredients Cacao beans (Theobroma Cacao) from organic farming. May contain traces of PEANUTS and other NUTS.
Weight 500g
Storage requirements Store in a cool, dry place
Organic IT-BIO-009; Non-EU Agriculture;
Nutrition declaration average nutritional values per 100 g:
Energy 2463 kJ / 598 kcal
Fats 54 g
of which saturates 34 g
Carbohydrate 3.5 g
of which sugars 0.8 g
Fibre 23 g
Protein 13 g
Salt 0.00 g
Copper 1.9 mg (190% NRV*)
Manganese 0.83 mg (42% NRV*)
Magnesium 303 mg (81% NRV*)
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin Peru
Nutrients Copper, Magnesium, Manganese
*NRV: Nutrient Reference Value *Nutrient Reference Value
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
Product Cacao beans

Curiosity

Cacao fruits are cut from the trees using machetes. After that, the flesh and the seeds are scooped out and left to ferment for about a week. This step is crucial to allow the beans to develop their typical chocolate taste.

The flesh’s sugars become slightly acidic and enzymes carry out the lysis of proteins, thus giving cacao a more characteristic taste. After fermentation, cacao beans are dried carefully, then carried to a factory where they are cleaned, sieved - in order to remove any debris - and selected.

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.

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