The Chocolate Life

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Deedee devi's Comments

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At 5:59pm on October 28, 2010, Hector Velásquez said…
Dear Dee,
Thank you very much for your message is happy to answer your concern, I tell him I have no scientifically proven these theories yet the experience with the groups with which I have been working, and taste the ears, and feel, the high content of beneficial substances the body is a feeling of happiness and good mental state we have some theories that are the beginning of the cocoa from the ancient civilizations such as the Mayas, Aztecs, The Faces, Jama Coaque, among others.
The plantations are located in mountainous areas are plantations that are exposed to extreme conditions, which makes the plant resistant cells generated in the mountains plantations only receive rain water from being contaminated by preventing groundwater or being contaminated by irrigation with water from streams polluted with contaminated waste.
To be in mountainous areas are more exposed to the sun it makes decrease the amounts of mucilage inside the ear, there is a natural drying process, concentrating the sugars, antioxidants, and flavonoids in the cotyledon or meat from cocoa beans , increasing its flavor, and the morning air is used by the plant to perform an overall process of photosynthesis eliminating 100% of toxins in the plant by having such climatic conditions the cocoa plantation ejects any absorb toxic the root.
There are other benefits of cocoa Mountain I think it's a passion that must be lived intensely and fully, to understand it.
I hope I have cleared some of their concerns, just as I'll be glad you can share your experience, activity and some criterion pertaining to my email'll be happy to have a prompt response from you do not speak English, however I hope you understand me explain.

At 8:25am on October 26, 2010, Hector Velásquez said…
Hello Deedee thank you very much for your comment, I am delighted to know that existane many people who also have a passion for cocoa, cocoa criollo Upstairs, health, and opening our minds, cocoa is a tolerable product mixed with herbs, fruits, or nuts.
It is important to know the traceability of the cocoa, exsite a big difference between low as cocoa areas in mountainous areas.
I wish you much success,


Guayaquil - Ecuador
At 11:45am on June 9, 2010, Dusty Thomas said…
Hi Dee Dee- I was trying to contact you with a private message but I cant do that until you accept my friend invite...
At 11:51pm on May 11, 2010, Fernando Crespo said…
Hello Deedee yes I export cacao beans to USA, but my buyers are most of them the factories, like Mars, Blommer and also a broker General cocoa. My oders buyers are small chocolate producers they produce raw chocolate but really I havent tray that chocolate. How much cacao you buy for year, where are you front?

saludos abrazos
At 11:26pm on March 26, 2010, John Hepler said…
yes, the only name they have for it is white cacao jsh
At 9:45am on March 26, 2010, John Hepler said…
Hi DeeDee, nice to hear from you
Names tend to be very local, CUPUACU sounds Brazilian but maybe hawaiian. Not in Nicaragua. The way to tell this one is it is the only one whose new leaves are pale green. Most new cacao leaves are reddish.
By the way, I'm very unhip to the tech of groups like this. Can't find where my letter was posted. It was sent to the Chocolate Science group

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