At Bio Inka we believe in the magic and power of cacao. That\u2019s 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?<\/p>\n
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\u2019s also high in antioxidants, which absorb free radicals coming from pollution and environmental toxins. On top of this, it\u2019s 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?<\/p>\n
First we have to answer this commonly-asked question: what\u2019s 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\u2019s 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.<\/p>\n
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 \u2018of local origin\u2019. 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 \u201cprince of cacaos\u201d so when you enjoy our cacao nibs you can be sure you\u2019re fuelling your day with the best on earth.<\/p>\n