Chocolates - Import export

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity.

10% Caprylic acid (C8) derived from coconut other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long chain fatty acid. While fasting or eating a fasting mimicking diet like a low carbohydrate or ketodiet the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies First the body will make Acetoacetate ( AcAc), it will then turn it into the Betahydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate.

10% Caprylic acid (C8) derived from coconut other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long chain fatty acid. While fasting or eating a fasting mimicking diet like a low carbohydrate or ketodiet the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies First the body will make Acetoacetate ( AcAc), it will then turn it into the Betahydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate.

Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees together with mango, banana, vanilla, pineapple, peppers and other crops. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion are a major threat, reducing the ability of farmers to produce enough food. With the help of the Rainforest Alliance cocoa farmers in the Sambirano Valley plant new trees to battle soil erosion, protect remaining forest fragments and restore the natural landscape of the valley.

Peru belongs to the most forested countries in the world, over half of Peru is covered in trees – and a large part of it is Amazonian tropical forest. No wonder Peru is in the top 10 of most biodiverse countries in the world. Unfortunately, deforestation and forest degradation are serious issues in Peru, caused by monoculture farming, mining, road construction and illegal logging. Because cacao grows in agroforestry, its cultivation gives farmers the opportunity to earn an income, while protecting forests and conserving biodiversity. Peru Ucayali cacao is organically produced and certified; no pesticides or chemical fertilizers are used. Peru Ucayali cacao is from Trinitario varieties. Its flavour profile is characterized by a balanced chocolaty body, low in acidity, with remarkable sweet notes of caramel and nuts and hints of fruity flavours. After manual picking the farmers bring the wet cacao beans to a central fermentation unit.

Origine Pure Peru – Origine Pure Madagascar – Origine Pure Togo – Origine Pure Equateur – Origine Pure Vénézuéla – Origine Pure Tanzanie – Origine Pure Colombie

Inca’cao is a gastronomic artisan producing luxury chocolate with attention to metabolically friendly ingredients accessible to a large audience. Where food technology and culinary delight are equal. Bold craftsmanship with a view on the artisan. We bring global culinary ingredients together and transform them into unique creations. From respect and well-being among cocoa and vanilla farmers, to unique creations for the customer. A gastronomic experience journey

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification.

Get in touch with us for best available prices on confectionery products , alcoholkic and non alchonlic beverages and consumer products . All products are supplied with ceritificate of orogin from distributor to confirm quality . Negotiable prices with prompt shipmlent .

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification. Finca Garyth Nacional cacao has a complex and mild profile dominated by wild tropical flavors, floral notes

“Spread pastes with an intense taste, for gastronomic pleasure.” This was the basic idea when creating these four exquisite luxury products, low in sugars and with an amazing taste. Enriched with ghee, multi collagen, octane coconut oil, macadamia oil and other healthy fats. Available as : Chocolate Intense Chocolate Pistachio Chocolate Hazelnut Caramel Beurre salé For you to discover and enjoy.

Kerala vanilla comes from the region of the same name in India. If it is a planifolia vanilla like the vast majority of vanilla in the world. India is a country more known for its various spices than for its vanilla,it is necessary to note that vanilla farmers make wonders here. The vanilla of Kerala is a very beautiful product which will seduce the person in a delicate way. Vanilla farming has brought back the smiles and success to a handful of farmers in Kerala at a time when prices of other plantation crops are moving down. The production in India has registered a 10 percent growth, touching around 40 tonnes, thanks to a conducive climate prevailing in producing regions. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

The name “Bourbon vanilla” is specific to vanilla produced in the Indian Ocean, and more particularly in Madagascar, the Comoros, the Seychelles, Reunion and Mauritius. This name comes from the name of the kings of France who reigned from 1589 to 1789, then from 1815 to 1848. These kings had given their name to Reunion Island, which was called ” Bourbon Island ” in 1642 when the French took possession of it. Bourbon Gold vanilla from Madagascar is a very beautiful product which seduces by its olfactory and gustatory qualities. It is appreciated for its cocoa and fruity notes and its pods, the result of a long maturing process in wooden trunks. For the record, the maturing process is the final stage in the cultivation of vanilla. It is at this time that the pod develops all its fragrances and aromas and is transformed into a luxury product.

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity. This cacao has a fullbody with pleasant chocolate tones, low acidity, herbal and woody hints, and coconut and almond flavour notes.

Gastronomic metabolic friendly Chocolate. INCA'CAO achieved to create a gourmet artisan chocolate line in combination with food technology that is metabolically friendly and accessible to a large audience. INCA’CAO uses a specific sweetener combination so our products have a very low glycemic index An innovative sweetener combination with responsible ingredients that the body produces itself. In this way, we value the well-being of our customers without having to put gastronomy aside. Supporting ingredients with no negative side effects. Despite the fact that sugar does not have an expiration date, it is outdated for us. We appreciate “metabolic flexibility”.

items for birth, baptism, communion and wedding; gift packing and seasonal collections

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

cm, available in length 7cm, 12cm, 15cm and 20cm items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

items for birth, baptism, communion and wedding; gift packing and seasonal collections and home decorations

Origine Dark Peru – Origine Dark Madagascar – Origine Dark Togo – Origine Dark Equateur – Origine Dark Vénézuéla – Origine Dark Tanzanie – Origine Dark Colombie

Colombia is known for its beautiful Amazonian and Orinoco rainforest, rich in biodiversity and an important carbon sink for the world. Unfortunately, illegal logging, mining and conversion of land to cattle ranching threatens Colombia’s indigenous forests. Many forest areas have been cleared for coca production. The government is enticing coca farmers to switch to palm oil or cacao production. From a biodiversity perspective cacao is by far the preferred option palm grows in monoculture, while cacao trees are intercropped with other trees and plants. An estimated 25,000 hectares of cacao grown in Colombia were formerly used for illegal crops, and this number is growing. Which is good news for the planet, for the farmers and for chocolate lovers in Colombia and abroad, because there will be more fine flavour cocoa from Colombia available.