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Peru is one of the world’s largest cacao producer (roughly 71,175 metric tons a year), and the world’s largest organic cacao producer. About 60% to 70% of its cacao is exported. Over one-quarter of cacao production is certified as organic, fair trade, and/or sustainable.
According to the International Cocoa Organization, Peru produces 75% fine or flavor beans.
In Peru, cacao grows in both the basin of the Amazon Rainforest and the foothills of the Andes Mountains. Specifically, Peruvian cacao is grown in Amazonas, San Martín and Ucayali in the Amazon region, as well as low jungle areas of Cajamarca, Huánuco, Junín, Ayacucho and Cusco, and along the northern coast in Tumbes and Piura.
The main crop season for growing and harvesting cacao is between April and August. The majority of the cacao grows during the main crop season. Mid crop season in Peru is between October and November.
Numerous applications such as cakes, pastries, brownies, doughnuts, pies, cookies, wafers, biscuits, biscuit and wafer fillings, frozen bakery products, and bakery premixes, make cocoa powder a versatile ingredient.
- Beverages and Dry Mixes
- Dairy Ice Cream
- Frozen Desserts
- Cosmetics, & Pharmaceuticals
If you are a Maître Chocolatier or Chocolate Master, Roaster, Chef or owner of a Specialty Store, you may not need to import several metric tons of gourmet, certified organic or conventional cocoa beans per order.
Peru Marañón Fortunato No 4 | Peru Norandino | Peru Piura Blanco | DR Congo Mountains of the Moon | Colombia Arauquita | Colombia Meta | Colombia Tumaco Hartón Pacifico | Nicaragua Xoco Chuno | Costa Rica Nahua | Guatemala Xoco Rio Dulce | Honduras Xoco Mayan Red | Brazil Fazenda Camboa | Haiti PISA | Trinidad and Tobago | Dominican Republic Öko Caribe | Vietnam Puratos | Madagascar Sambirano | Tanzania Kokoa Kamili | Colombia Tumaco Premium | Venezuela Carenero | Venezuela Sur de Lago | Venezuela Chuao.
- Delivered Duty Paid (DDP) – Incoterm
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