The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Jason Banico
  • Male
  • Melbourne, VIC
  • Australia
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Jason Banico's Friends

  • KI Chocol' Art & Coffee
  • Alufoil Products Pvt Ltd.
  • jas
  • Jade Bentley
  • Howard & Hanna Frederick
  • Karoline Werner
  • Kelly Berriman
  • Div L
  • Jessie Gurbani
  • Marco Dabizzi
  • Florina
  • Claudia Fitzpatrick
  • Ernesto Bugarin Pantua Jr.
  • Jan van Poortvliet
  • peter mengler
 

Jason Banico's Page

Latest Activity

marcus and Jason Banico are now friends
Jul 5
Jason Banico replied to Jason Banico's discussion Personal Cacao Cargo Limits for Air Travel? in the group Chocolate Down Under
Jan 24
Jan van Poortvliet replied to Jason Banico's discussion Personal Cacao Cargo Limits for Air Travel? in the group Chocolate Down Under
"Hi Jason, Just think of this, you are bringing in raw products, non fumigated. They will not allow that.  Check with Customs and Border Protection. Cheers Jan"
Jan 24
Christopher Sheldrick replied to Jason Banico's discussion Personal Cacao Cargo Limits for Air Travel? in the group Chocolate Down Under
"You should start here: Daff and best bet would be to call the number there and ask. "
Jan 13
Jason Banico added a discussion to the group Chocolate Down Under
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Personal Cacao Cargo Limits for Air Travel?

Hi. I am planning to bring 30kg of fermented cacao back to Australia on my next trip from the Philippines.I can't find any information online whether there are limits to the amount of cacao I can bring back.Is there a limit that I need to comply with?Thanks.See More
Jan 13
Jason Banico is now friends with Alufoil Products Pvt Ltd. and KI Chocol' Art & Coffee
Jan 13
Jason Banico replied to Olivier L's discussion Drink: Cold chocolate for a hot summer
"Yes and yes. We have inherited it through the Spaniards who brought it to the Philippines pre-20th century. Unfortunately yes there's some of that. It floats to the surface and is scooped off. Not an ideal way to have it. That's…"
May 5, 2013
Jason Banico replied to Olivier L's discussion Drink: Cold chocolate for a hot summer
"In the Philippines, the traditional cacao drink is made from pure cocoa mass (in tablet form) and cooked in boiling water. One can replicate this with less effort with a Thermomix to heat / blend the mixture first, and then cool later."
May 5, 2013
Jason Banico replied to Jason Banico's discussion Cocoa Liquor in Grocery Stores? in the group Chocolate Down Under
"I just would like to update this thread that at the moment, we're focusing on finding buyers for cacao beans and nibs instead of liquor, as this requires a bit more refinement on our end.   Thanks!"
Jun 7, 2012
Jason Banico posted a status
"Currently, we have sent some sample beans to a few interested parties in Perth, Brisbane and Melbourne. We are focusing in selling Filipi"
Jun 7, 2012
Jason Banico updated their profile
Mar 9, 2012
peter mengler left a comment for Jason Banico
"my email is dprawfood@bigpond.com.au"
Mar 7, 2012
Jason Banico left a comment for peter mengler
"Hi, Peter. I can send you the price for the 1kg cocoa mass block that we are currently going to import. May I know your e-mail address? Thanks."
Mar 7, 2012
Jason Banico replied to Jason Banico's discussion Cocoa Liquor in Grocery Stores? in the group Chocolate Down Under
"[Oops. I'm unable to leave message at your Contact Us page. Can I send you an email instead?]"
Mar 7, 2012
Jason Banico replied to Jason Banico's discussion Cocoa Liquor in Grocery Stores? in the group Chocolate Down Under
"Hi, Peter. Thanks for your replyy. At the moment, our product range is very limited. We are looking at importing cocoa mass in 1kg mass. We can supply beans and nibs in the near future, but we are still determining the price for that. I have…"
Mar 6, 2012
peter mengler replied to Jason Banico's discussion Cocoa Liquor in Grocery Stores? in the group Chocolate Down Under
"all the comments below pretty much summarise the Aussie scene at the moment. If you do bring beans, nibs or mass let me know pricing. The raw food crowd are bringing in most of the current small volume product (beans,nibs,mass). If you look at the…"
Mar 6, 2012

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
drinking pure cacao / chocolate drink made from tabilla (cocoa liquor)
My favorite chocolate is:
Askinosie 77% Davao, Philippines Dark Chocolate Bar

DAVAO Cacao and Chokolate de San Isidro, Inc.

DAVAO Cacao is 100% single origin cacao, processed by Chokolate de San Isidro, Inc. (CSII) from the Davao Region, Philippines.

San Isidro is a municipality in Davao del Norte, Philippines, known for its cacao production. It has more than 9,000 acres of cacao and is known for significantly contributing to the supply of beans for the entire Philippines.

Chokolate de San Isidro was carved out of the town’s vision of bringing together the stakeholders of San Isidro’s cacao industry with the aim of becoming one of the regions’ major contributors to global cacao trading. It is a social enterprise, incorporating farmer cooperatives, local investors, marketers and cocoa liquor or tablea-producing households.

Our Core Values

Sustainability. True to our mission of promoting Philippine Cacao to the world and advocating for equitable growth in the countryside, Chokolate de San Isidro is instrumental in bringing stability to local cacao trading by ensuring that farmers get fair value from their produce.

Quality. Beans are carefully selected and processed to conform to the Philippine Cacao Bean Standard. In Europe and in the US, our cacao beans are used for gourmet chocolates.

Consistency. CSII’s cocoa liquor is preferred by chefs, food processors and chocolatiers, with the distinction as one of the finest in the Philippine market today.

Innovation. CSII put premium in building partnerships with stakeholders and clients to develop and improve our products with high value added.

Comment Wall (2 comments)

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At 2:44am on March 7, 2012, peter mengler said…

my email is dprawfood@bigpond.com.au

At 5:19am on February 27, 2012, Tom said…
Jason i see you were interested in the cold pressing of cocoa butter, no such technique exists, here is a link to my post about patents and it gives the ref for the cold process patent.....not so cold. I agree with you on the cocoa liquor, it is better in every respect for making chocolate drinks. http://www.thechocolatelife.com/forum/topics/how-to-search-for-patents
 
 
 

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