Organic Cacao/Cocoa Powder (Perfect for Making Chocolate)

• Certified Organic by Organic Food Federation

• Perfect for Making Own Chocolate

• Great Healthy Addition to Smoothies

About Cacao

The cacao tree (Theobroma cacao) is an evergreen tree that is native to South and Central America, specifically Ecuador and Colombia. Cacao powder is referred to as Dutch cocoa or brown gold. The former comes from the term Dutch processing, which is the term used by Dutch scientist Coenraad Johannes van Houten. The process entailed treating cacao beans with alkaline salts. The product is the present-day smooth and refined cacao powder. Carl Linnaeus also referred to the cacao tree as the “chocolate tree”. A mature tree can grow up to 15-20m. The cacao beans, which are later fermented and processed into cacao powder are contained in pods. The pods contain about 40 beans which are enveloped around syrupy pulp. The tree grows best under the shade of other taller trees where there is minimal pressure from wind and the sun. The tree thrives in tropical climates with an average rainfall of about 1250-2500 mm per year. Also, cacao thrives in fertile, well-drained soils.

The history of the use of cacao powder is traced back to the 15th century. The cacao fruit, was popularised by the Olmecs. They were the first to cultivate the cocoa plant after they observed how animals, rats included, savoured wild cocoa fruits. They later discovered the cacao beans flavour hence the liking by different animals. The practice was, later on, picked up by Mayans and the Aztecs, during their respective civilisation eras. One of the popular narratives on the origin of the cacao tree was that it was brought to light by gods worshipped by the Maya and the Aztecs. It was believed that this happened in a mountain, and cacao seeds were to be given to humans upon creation. The divine origin of the plant was such that cacao was given to the Maya as their major food source, alongside other pleasurable and captivating foods. The natives also ground cacao seeds and applied the powder obtained on skin surfaces that were inflamed due to snake bites. 

In the Mesoamerican era, there was speculation that Montezuma, the Aztec emperor of Mexico, also took a beverage that included cacao powder right before he went to his matrimonial bed. It was believed that the latter supplied the much-needed energy especially since he had numerous wives. At some point in the 16th century, cacao beans were held with so much reverence and they were only afforded and at the disposal of the affluent. Coffee had arrived in Europe in the 15th century, almost the same time as coffee and tea. However, unlike the other two, cacao was only taken by the upper classes in societies. Cacao was specially reserved as a beverage for priests, senior government officers, military personnel, and honourable warriors who had made a huge impact on the battlefield. Women and children were also advised not to take it as the beverage from cacao beans was believed to have too many intoxicating effects and vigour. However, this changed after there was proper interaction between Europe and Mexico and the former got to learn of the benefits enjoyed by consuming cacao.

• Please note it is against MHRA guidelines for us to talk about any potential health benefits for this supplement however a quick google search on the potential benefits and you may be surprised.

How to use

We suggest taking up to 12 grams a day mixed in smoothies, added to foods, hot chocolates or take as directed by your healthcare practitioner.