Raw Cacao

Product Description

Villa Andina’s Raw Cacao is processed with a proprietary low-temperature method designed to preserve its natural antioxidants, minerals and bioactive compounds. By avoiding roasting and high-pressure pressing, we maintain cacao’s authentic nutritional profile and flavour. This makes it a clean-label, premium ingredient that meets the demands of the functional food, nutraceutical and superfood industries.

Origin

Junin, Ucayali, Huanuco, San Martin and Amazonas.

Why choose Villa Andina’s Raw Cacao?

Raw cacao is recognized worldwide for its exceptional nutritional density and clean-label appeal. Our process ensures that key compounds are preserved, making it a powerful and versatile ingredient:

Antioxidant powerhouse: Very high ORAC values (>55,000 μmol TE/100 g), supporting strong antioxidant claims.
Rich in flavonoids & polyphenols: Known for cardiovascular, cognitive and skin health benefits.
High mineral content: Excellent source of magnesium, potassium, iron, copper and manganese.
Natural stimulants: Contains theobromine and caffeine, providing energy and mood-enhancing properties.
Clean-label ingredient: No additives, alkalinisation or artificial processing.

How to use Raw Cacao

Villa Andina offers raw cacao in a variety of industrial formats:

Raw Cacao Beans – snack ingredient, or as input for further processing.
Raw Cacao Nibs – crunchy inclusion for cereals, bakery, confectionery and trail mixes.
Raw Cacao Paste – available in wafers, kibbles or blocks; suitable for bars, spreads and artisanal chocolate.
Raw Cacao Butter – widely used in chocolate, confectionery and also personal care formulations.
Raw Cacao Powder – versatile for beverages, smoothies, baked goods, and functional blends.

With its preserved antioxidant profile, fine flavour and versatile formats, Villa Andina’s Raw Cacao is a reliable ingredient for clean-label, health-oriented product innovation.