Salon Cacao Chocolate 2017

Gastronomy

Peru: The Centre of Cacao’s Biodiversity

Located in the middle of South America, with its coasts bordering the Pacific Ocean, Perú is home to 31 million people. Geographically speaking, it consists of 24 regions and 1 Constitutional Province, El Callao.

Its Capital, Lima, is located on the central coast of the country, on the shores of the Pacific Ocean; it is considered the political, financial, commercial and cultural center of Perú.

Peruvian Cacao
Perú is the 8th major producer of cacao beans worldwide; with 87,300 tons produced in 2015 alone. It is the third  largest cacao producer in all of Latin America.

Cacao is sown in 16 regions throughout the country, mainly in the northern coastal areas and the southern part of the jungle.

Exports
By 2016, exports of cacao and other chocolate preparations exceeded $294 million USD, reaching 62 countries in total. The main export destinations were the Netherlands, United States and Belgium.

Main Varietes of Cacao Native to Peru

CHUNCHO

Astringency: very low;
Acidity & Aroma of Herbs: Low
Sweetness, Bitterness of the Almond and Fruity Aroma: Medium
Main Production Zones: Cusco & Junín

WHITE

Astringency & Acidity: medium to low;
Sweetness, Bitterness of the Almond & Fruity Aroma: medium;
Herbal Aromas: low
Main Production Zones: Piura & Cajamarca

MOUNTAIN CREOLE

Herbal Aromas: fruity and nutty
Acidity: high and with a citrus flavor
Astringency & Bitterness: high
High level of antioxidants
Main Production Zones: Huánuco, Amazon, Cajamarca, San Martin, Junín, Cusco, Ayacucho & Tumbes.

 

1CS-95, ICS-1, ICS-6

These are the most aromatic varieties of cacao. They are fruity in flavor (plum, grape, peach) and are notably bitter.
Main Production Zones: Amazon, Ayacucho, Cajamarca, Huánuco, Junín, Madre de Dios, San Martin, Ucayali, Cusco, & Pasco.

CCN-51

Organoleptic quality: regular or basic
Contains a high percentage of fat (54%), is highly astringent and acidic.
Main Production Zones: San Martin, Huánuco, Amazon, Junín, Cusco, Ucayali, Ayacucho, Loreto, & Pasco.

 

 

Best Biodiversity of Cacao in the World

Peru is considered cacao’s center of origin, as it contains 60% of the worlds variety. As well, it has been certified by the International Cacao Organization (ICCO) as the third largest country producer and exporter of “Fine & Flavor” cacao. Only around 8% to 10% of the worlds production is categorized as “Fine & Flavor” cacao.

Salon Cacao Chocolate Facts

 

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