Sourcing raw cacao from Peru - Satipo?

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Permalink Reply by Eric Durtschi on July 19, 2009 at 4:31pm

It depends on how much you are wanting to import. I know several companies that will ship at a much lower price than that. Let me know quantities and grades and I'll make a few calls and see if I can hook you up with some good sources

Eric

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Permalink Reply by John Marshall on January 1, 2010 at 11:55pm

Eric

I want to source some good cocoa nibs in Australia to start manufacturing my own chocolate. Can you give me any suggestions as to where to start?

regards

John

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Permalink Reply by Ben Ripple on January 4, 2010 at 2:00am

Eric-
My company, Big Tree Farms based in Bali, Indonesia operates two separate cacao divisions; One is specially focused on the needs of the Living Foods community throughout the world, and our the other is devoted to helping smallholders here in Bali connect with manufacturers around the world. Bali is a treasure trove of old genetics and the mix of cacao from smallholders can be fruity, chocolatey or earthy depending on the micro-origin. Should you need some nibs, we are very close. Send me a note at ripple@bigtreefarms.com if you are interested.

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Permalink Reply by Jim on July 19, 2009 at 6:13pm

Emma,
Drop me a note at cacaufarmer@yahoo.com. I am a cacau farmer in Brazil and would like to send samples of our superior cacau. Brazil's cacau beans are not well known because the country consumes far more than it produces. Brazil is a huge importer of cacau beans that are processed for cacau butter and then exported world wide. There are some excellent quality cacau produced and processed here. I am not a resales house, we are as close as you can get to the source..

Best regards
Jim Lucas

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Permalink Reply by Choc Heart on July 23, 2009 at 6:53pm

Hi Eric
At the moment I am just launching one bar, so only 10-20kg, but once it is live, hope to be more.
Sounds like you might be dealing with much bigger quantities.

I am seeking the elusive 'raw cacao' which means officially it hasnt gone over 120 degrees, and they are cold pressing the cocoa beans into a cake, then the cacao is cold ground and sifted. Do you think this is similar to your suppliers procesess?

Kindest Regards

Emma Clacher

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Permalink Reply by Ben Ripple on January 3, 2010 at 9:32pm

Emma -

I'm glad I just caught this discussion! I am the Founder of Big Tree Farms, a sustainable supply chain company based in Bali, Indonesia and we have what we believe to be the very first ever commercially available cold-processed (below 118F) cacao butter and cacao powder. I know the production in Satipo (although admittedly I have not been there myself) and I have been sent photos of the presses in use. A major US Raw/Superfood company pulls out of Satipo as does the largest Raw Chocolate company in Australia. Both are concerned about the integrity of the product. To learn more about the issues have look at the Blog and ensuing discussion here on Chocolate Life regarding Raw Cacao: Fraud vs Fact
http://www.thechocolatelife.com/profiles/blogs/raw-cacao-fraud-and-...

Also I think you would appreciate a youtube video I just posted about 10 days ago....
www.youtube.com/bigtreefarmsbali

28uklbs/kg! That is truly unacceptable no matter HOW you slice it! When price becomes a indicator of integrity every consumer should begin DEMANDING transparency...SUPPLY TRANSPARENCY, PRICING TRANSPARENCY, SOCIAL EQUITY TRANSPARENCY.....yet currently there is NOTHING available. Go figure.

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Permalink Reply by Lucy bennetto on August 2, 2010 at 2:39am

Hi Emma, I am wondering if you found out how to source cacao directly from Satipo as I would also be very interested to find out.

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