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At Bio Inka we believe in the magic and power of cacao. That’s one of the reasons we make premium cacao nibs! But why is cacao so good for you and what does Bio Inka do to make sure our premium cacao nibs are of the highest possible quality and nutritional value?
Think of cacao as chocolate in its purest form. Cacao comes from cacao beans, the nutritious edible bean that comes from the Theobroma cacao tree. When enjoyed in moderation and as part of a balanced diet, cacao has some impressive health benefits. Notably, cacao is a great (and delicious) source of dietary fiber, needed for healthy digestion. It’s also high in antioxidants, which absorb free radicals coming from pollution and environmental toxins. On top of this, it’s a great plant-based source of iron, magnesium and potassium. So how do we make sure we deliver all this amazing nutritional value to our customers?
First we have to answer this commonly-asked question: what’s the difference between cacao and cocoa? When you roast cacao beans you get cocoa, found in many chocolate bars and hot chocolate powders. Roasting improves the flavour and increases shelf life, but there’s a big drawback: it strips the bean of much of its nutritional benefits. We think this is a great shame so our cacao nibs are minimally processed with great care to keep as much nutritional value as possible. This means carefully fermenting, drying and grinding the nibs before coating them in their superfood chocolate shell.
The variety of cacao bean we use at Bio Inka is the Criollo variety, widely accepted as the highest quality bean of them all. In Spanish, Criollo means ‘of local origin’. The beans are white to pale pink in color and their taste is best described as delicate yet complex. This very high quality cacao bean is considered the “prince of cacaos” so when you enjoy our cacao nibs you can be sure you’re fuelling your day with the best on earth.
We’re Swiss Organic Certified, meaning you can trust that our farming processes are 100% organic. In Peru, we exclusively use traditional organic farming methods including a natural fertilizer called guano instead of pesticides or chemical nasties. There is evidence that choosing organic food can help support your health in a number of ways. Recent studies indicate that antioxidants – which help to maintain cell health, prevent chronic disease and support longevity – are present in much higher levels in organic fruits and vegetables than in non-organic.
How do we make sure our cacao nibs taste absolutely delicious every single time? The answer lies in single-origin cacao. ‘Single-origin’ means all of our cacao comes from one single region in Peru so you can bank on it being consistent in taste and quality. Traceability also comes into play here as a marker of quality. Our cacao is also traceable, meaning we know exactly where it comes from, who grew it and the process involved.
Cacao is a fruit to be respected and handled with great care. So we do. Our cacao grows in the San Martin Region of Peru. The farmers hand pick the ripened cacao pods, open them in the fields and remove the cacao beans from the placenta. The beans are then fermented in an artisanal way, using wooden drawers and staggered wooden boxes, for about 2 to 4 days in small batches. When the cocoa beans are well fermented, our farmers dry them out in the sun for 5 to 7 days, by which time the cacao beans are quite dry and ready to be sorted. A good quality cacao is cacao which has been well harvested, well fermented, and well dried.
After reading all about the magic of cacao, are you craving chocolate? Satisfy that craving in a healthy way with our premium cacao nibs that come in three nutritious superfood flavours.
