A FESTIVAL OF AROMAS AND FLAVORS
Peru boasts 6 of the 10 genetic cacao families that exist in the world. We therefore have a great variety of flavors obtained thanks to these genetic characteristics. This is way Peruvian cacaos produces fine chocolates.
Our Amazon region, which covers 782 880 km2 of our national territory, is home to a wide range of cacao genetic diversity and variability. There are dispersed populations of wild and cultivated cacao, as well as spaces related to the Theobroma genus.
In the coming years, cacao demand will exceed its supply. Regions like Latin America and the Middle East have a significant potential for growth. Given the political crisis in Africa, the market is seeking to diversity its sources of raw material, which is why the quality and reliability of the product is of vital importance.