The fine flavour cocoa has got very particular characteristics of aromas and flavours which the chocolate manufacturers are looking for. This cocoa represents only 5 % of the world production. Ecuador, with its unique geographic conditions as well as wealth of its biological resources, is the best producer of the fine flavour cocoa Arriba (63% of the world production), coming from the National variety, which has been recognized for centuries on the international market for its flavours. This type of cocoa is used for the manufacturing of chocolate, which are unique by their purity, and specifically by its flavours and perfumes. This is the type of cocoa that ANECACAO encourages.
We consider that 80 % of the exports of Ecuadorian cocoa are exports of fine flavour cocoa while only 20 % are cocoas coming from other varieties as the CCN51. So Ecuador is the most competitive country of South America in this area, followed by far by Venezuela, Panama, and Mexico, counties which little by little increased their participation on the fine cocoas market in grains.
Ecuador exports its cocoa under three products categories, which correspond to the different stages of its transformation process: the raw material cocoa in grains, the semi-finished products and also the finished product.
Grains or beans of cocoa are found inside the cocoa pod and this is the raw material for the elaboration of every types of chocolates. We find in Ecuador mainly two types of cocoa: Nacional and CCN51.
Also known under the name of fine flavour, this cocoa is the traditional and emblematic product of Ecuador. For its floral flavours and its fruity aromas, it quickly became known abroad and was little by little called cocoa Arriba. For its organoleptic properties, it possesses an added value recognized in the whole industry.
This variety of cocoa differentiates itself by its red tint during its development and maturation. This cocoa is particularly rich in fat which defines it for its own niche market.
This variety is characterized by its important productivity, four times higher than the classics, and by its resistance to diseases.
These products correspond to the cocoa during its transformation stage. The solids are separated from the liquids to obtain products which afterwards will be used for the manufacturing of chocolates and derivatives.
A slurry paste obtained from the grinding process of cocoa. Then used as raw material in the production of chocolates and certain alcoholic drinks.
With the process of pressing, the liquor can be transformed into:
The fat of cocoa, also known under the name of theobromine oil. Also used for the manufacturing of cosmetics and pharmaceutical products.
The solid phase of cocoa liquor which is used for the elaboration of chocolates.
The cake can be transformed into powder of cocoa, to be used then for the elaboration of chocolate drinks.
t is the cocoa at the end of the transformation process or the elaboration. Finished products can be bars, tablets, coatings, candies, truffles, drinks, white chocolate and an endless more. They can also be obtained from mixtures of different products such as dried fruits such as almonds, walnut, etc.
The consumption of chocolate presents numerous health benefits. Studies demonstrate that it helps blood circulation, and possesses the following properties: