Crown Cacao is produced intercropped with our 100 years old coconut plantation. The EU, USDA & JAS organic standard guideline and monitoring are being followed complying 100% natural growing without chemical and synthetic fertilizers. No pesticide 100% natural cultivation. Adapted the traditional Tablea manual process, natural fermentation, drying, using proprietary developed machine for Drying, Roasting & Grinding that produced aroma & micron level fine cacao Tablea (Cacao Paste, Mass) texture. utilizing the latest food processing technology and international standards of hygiene and safety. Maintained the quality, taste, aroma and original nutrition , This no additive 100% pure Raw Cacao Tablea (Cacaao Paste, Mass) contained rich polyphenols, fiber & mineral, is a healthy food.
CROWN RAW CACAO
THE RAW CACAO TABLEA, NIBS, CACAO BUTTER, CACAO POWDER
Cacao is known as the food (or drink) of the Gods! It has been traced back to the Maya people who were thought to be the first to cultivate the cacao plant around 400AD. The plant that is recognised today is actually a result of cross selection that started over 35,000 years ago and the scientific name is Theobroma cacao.
The 100% cacao has a rich, chocolate flavour but is also very bitter. The taste of cacao can actually vary depending on the variety of plant, soil, temperate, sunlight and rain that is received during the growing process.
Once the cacao bean has been processed (cold pressed, unroasted beans) – you can end up with raw cacao powder, cacao nibs and cacao butter (the oils of the beans).
Crown Cacao Raw Cacao Tablea (Cacao Mass, Cacao Paste) is produced without roasting after fermentation. This none heating procedure is to maintained the original nutrient of the Cacao Pod from the tree.
Crown Cacao Nibs are small pieces of crushed Raw Cacao Beans. They derive from raw cocoa beans that have been fermented, dried, and cracked into small dark bits. The nibs have a chocolatey, bitter flavour and offer the same benefits as the raw cacao powder, especially if they haven’t been roasted. You might find roasted and raw cacao nibs on sale.
Cacao butter is the pure, cold-pressed oil of the cacao bean. Raw cacao butter production doesn’t exceed 46 degrees Celcius, whilst cocoa butter might undergo some heating during the pressing process.
Raw cacao butter is more nutrient dense but otherwise, they are totally interchangeable. Both are edible, stable vegetable fats that can be used in cooking and in preparations of skin and beauty products.
CROWN RAW CACAO POWDER is produced from Raw Cacao Nibs without applying heat. Which preserved the original nutrient of Raw Cacao.
Cocoa is the term used for cacao that has been roasted at high temperature, which changes the chemical nature of the bean. This exposure to high temperature lowers the antioxidant capacity and reduces the nutrient density that is found in the raw, cold pressed cacao. Otherwise, cocoa powder and cacao powder are interchangeable.
RAW CACAO HEAALTH BENEFITS
One of the greatest health benefits of cacao comes from the flavonols (a class of flavonoids – antioxidants) that are found in cacao. Schardt notes that “Flavonols are bitter tasting, so to make cocoa more palatable, chocolate manufacturers roast, ferment, pulverise and sometimes alkalinize the beans or cocoa…unfortunately, this processing can destroy a lot of the flavanols”.(2013)
NUTRIENTS IN CACAO
- As we mentioned above, cacao is a powerhouse antioxidant and rates in the top 20 on the Oxygen radical absorbance capacity (ORAC) scale. The ORAC scale is used to rate the antioxidant capacity of foods.
- Cacao also contains great levels of magnesium, which is an essential mineral during times of stress and helps you to feel more relaxed. It also contains manganese, zinc, calcium and potassium.
- Raw cacao even contains good levels of vitamin C!
ENERGY
- Eating cacao makes you happy! It contains phenylethylamine which is responsible for our state of mood and pleasure and the same feelings you get when you are in love. It also acts as a stimulant and can improve mental alertness.
- Cacao also contains serotonin and dopamine – which also stimulate good mood and ‘pleasure’ feelings.
- Anandamide is also in cacao which is present in the brain as an endogenous substance and interacts with cannabinoid receptors.
ANTIOXIDANT – HEART AND RENAL HEALTH
- Cacao is a powerhouse FULL of antioxidants! The flavanols found in cacao can increase nitric oxide bioavailability, activate nitric oxide synthase and exert anti-inflammatory and antiplatelet activity – all of which may improve vascular function and reduce blood pressure.
- Cacao has been studied for its ability to reduce blood pressure and has been shown to produce “a small but statistically significant effect in lowering blood pressure by 2-3mm Hg in the short term” (Schardt, 2013)
- It has also been shown that the consumption of dark chocolate can increase renal medullary oxygenation and therefore may be a renal (kidney) protective agent.