Peruvian cocoa is gaining more and more international and is the basis of very high level products. Let’s go together to discover Peruvian cocoa.
Macchu Picchu, Cusco, the Nazca lines, Lima. There are many and impossible to list the attractions of Peru, the great natural and cultural wonders that can be visited during a trip in the country.
But as traveling also means discovering new flavors, Peruvian cocoa is undoubtedly a wonder of flavor to explore.
Cocoa in Peru is grown at a height that varies between 300 and 900 meters, with a production of approximately 36,000 tons per year and 66,000 hectares of cultivated land.
The crop goes from March to September and in different areas of the country, from the valley of Cusco to the departments of Junín, Piura, Huánuco and Amazonas.
The quality of the most cultivated cocoa is Creole, characterized by a delicate and very aromatic flavor.
In several areas of Peru, cocoa is also at the center of interesting social and sustainability projects.
An example in this direction is APROCAM, a cooperative founded in 2003 with the objective of collecting small cocoa producers from the province of Bagua and Condorcanqui, in the Amazon region.
The cooperative now has 460 members and aims to improve the quality of life of members and increase profits through the dissemination and standardization of cocoa.
The APROCAM project is inspired by principles of economic, social, environmental and technological sustainability.
The cocoa produced by the cooperative is used for the production of chocolate internationally.
For the processing of high quality cocoa, shaping products with and in the name of sustainability at 360 degrees.
