By Clara Paz
In view of growing demand for organic cacao beans and derivates, Peruvian leading cacao processor Machu Pichu Trading inaugurated a new plant last month to process only organic, fair trade, kosher parve and free allergen cacao ingredients and chocolate. It is located in the city of Pisco.
“The plant will produce chocolate drops, chocolate, cocoa butter and liquor waffles, cocoa nibs and coffee toasted beans covered with chocolate”, says export manager Esther Paredes. Other products will be gradually added. This plant will allow Machu Pichu to increase its capacity for processing specialty chocolates and to further develop unique formulations for its clients demanding cacao and chocolate with the all certifications.
Peru is the second largest producer of organic cacao and ranks fourth with regard to its biodiversity. Peru grows Trinitary, Amazon foreign and Creole cacao varieties and has won recognition among chocolate experts. Last year at the Salon du Chocolat in Paris, Peruvian cacao producers won four medals and this fall the country will exhibit again, after hosting in Lima the first chocolate fair endorsed by this French organization. Main buyers of Peruvian organic cacao include Switzerland (53.2%), Holland (13.7%), Italy (10.5%), the United States (9.41%) and Germany (9.07%). In coming years increased demand for quality chocolates is also expected in the local market, other Latin nations and emerging markets such as India, China, Russia and other Eastern European countries. The trend is clearly moving towards the consumption of premium chocolates with little or no sugar content, in particular, dark and raw or low processed. This trend opens large growth opportunities for Peruvian cacao, in the race to compete on an equal footing with cacao from major traditional producing countries. “ At the chocolate fair in Lima we only offered bitter products with at least 70% cacao content and even though Peru is a market used to very sweet chocolates, people really loved ours”, says Ms. Paredes.
“We are working with groups of small cacao producers to identify the best quality beans that meet the demands of our clients and to offer technical assistance and support along with the certification agencies to ensure a sustainable production”, says Ms. Paredes.
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