Chocolate consumption, better the more bitter (dark), brings many more benefits than disadvantages to our body. 20 grams of dark chocolate a day, are your pleasure and your medicine.
The seeds of cacao are a food that by its vegetable origin are source of antioxidants, vitamins and minerals that make it a super-food. Scientific studies have compared the cacao with the so-called “superfruits” as the acai, blueberry, cranberry and pomegranate.
The chocolate contains phosphorus, magnesium, iron, potassium, calcium, zinc, copper, manganese, vitamins A, B1, B2, B3, C, E, acid Pantothenic, thiamine and Riboflavin, theobromine and tannins, natural antioxidants, etc. by what is important to demystify the idea that is a candy.
The trends in our mode of life leads us to make a consumption:
• Sustainable, improving the environment
• Organic improving our health
• Responsible, improving the lives of others
Cacao consumers need to know that when we buy a good chocolate bar, producers offer farmers the opportunity of a living wage and a requirement that in the production of their products has not been used child labour or forced labour.
We must find cacao varieties involving a return to the genetic purity and organic farming techniques. Therefore, enhance taste and qualities in the organic cacao.
When you buy products made with organic cacao, from farms that follow these criteria you are working that thousands of people have a more dignified life and a future environment.
Small producers of Latin America are committed to high quality cacao and considered the organic production of cacao as a “system in which the cacao farm is a living organism”.
Organic cacao producers take care of their environment, therefore we say that production is sustainable and that it attaches importance to agricultural ecosystems that make up the flora and fauna of the place. It is what we call respect and care of the biodiversity in the tropics.