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Discover Our Cocoa
In our company we grow and harvest the cocoa beans and process to obtain the derivatives such as with the Manteca Liquor and Cocoa Powder made with the highest quality for the national and international market with the best varieties in the world and collective brand such as: Mantuano, Carenero, Rio Caribe, Sur del Lago and Amazonas a hybrid of Creole and foreign cocoa for export that give unique and eclusivida of its fine aroma special for chocolate, chocolates in bar, ice cream and chocolate drinks.
Tipos De Cacao Venezolano
Creole Cocoa
Creole Cacao is considered by experts as the best grain, for its aroma and flavor. It is the model from which others are classified. They describe it as delicate, fragrant and elegant. It is a fragile species to the environment and low production. It currently represents 2% to 5% of the trees on the planet and only 1% of world production. The fruit is long and ribbed, pointed, soft, warty and with cotyledons or soft seeds.
Trinitarian Cocoa
The Trinitario caco is a hybrid resulting from the cross between the Creole and the stranger. His birth occurs in the areas of the Orinoco Delta in Venezuela. It has the qualities that characterize the two species that contribute its genes: it is aromatic, robust, with great capacity to adapt to diseases and adverse agroecological conditions; It is also very productive and high performance. It occupies 14% of world production. As an example of the Trinitarian we have the Superior Carenero, of Windward.
Outside Cocoa
The foreign cocoa is a tree of many fruits, it is robust but common and not very aromatic. It has its origin in the high Amazon rainforest, in the period in which the species were diversified. Today it supplies 85% of world demand. Its fruits are rounded and hard, with nuanced seeds in purple tones.
Why is Venezuelan cocoa the best in the world?
If there is something that makes Venezuelans proud, it is their chocolate and it is due to a compelling reason that supports one of the best things that exist in this land of grace.
In fact, it is scientifically proven that Venezuelan cocoa is the best in the world, since it far exceeds all global standards of excellence.
However, it is a fact that the most exquisite chocolates in the world have, among its ingredients, the special Venezuelan cocoa, which is so special that, even, some of its varieties do not even require sugar since they are the only sweet-tasting cocoa that are known to date.
In the most important European and Asian chocolate makers they use Venezuelan cocoa, being that it is even obligatory, for the European ones, to have at least 5% of Venezuelan cocoa among their ingredients "; this is a fruit that grows originally in the country, that is to say, absolutely nobody introduced its cultivation, and although its quantity of production has diminished, it has not done so its quality, and it is conserved, until the sun of today, as the most exquisite cocoa in the world.