In this section you will outstanding information on Peruvian cocoa: value of exports, news, statistics, publications, technical standards; among others.
| January-april 2023 | . | . | |||
|---|---|---|---|---|---|
|
Export Quantity 16,572.0 Tonne |
Export Value USD 42,333.9 Thousands of dollars |
Production Quantity 169,841.1 Tonne (anual 2022) |
New York Stock Exchange USD 2,823.42 (April) USD/tonne |
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Cocoa is most commonly associated with chocolate and has a variety of copy breitling watches nutritional benefits that can confirm the positive health attributes.
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Cocoa is a multifaceted fruit that, thanks to its multiple benefits rolex copy watches, has an open window of commercial opportunities for all its derivatives cartier replica watches.
Roasting the cocoa is an essential step to further develop the flavor of the chocolate patek philippe replica watches.
Learn about the Peruvian technical standard oriented to the production and marketing of cocoa with sustainability standards
The Peruvian Chamber of Coffee and Cocoa, through the different projects and investigations in which it participates and leads, has been developing and constantly working on the collection, systematization and management of information and statistical data; with the aim of articulating and aligning the plans and objectives of the sector for the benefit of the different links in the production and marketing chains.
Work document
To ensure comparability of results, it is essential to have a common vocabulary and a set of tools that guide the sensory evaluation process and its recording. These tools play a crucial role in providing valuable information about the sensory attributes of a product.
National Convention of Coffee and Cocoa
Access all the presentations that were presented during the 23rd National Coffee and Cocoa Convention, in 2021: Production and sustainability of cocoa, The international coffee market, International promotion: the case of coffee, Institutionality and governance of chains in Peru, Climate change and Agroforestry, Science and Technology, Domestic coffee consumption, Success stories: the new chocolate brands
Work document
Document that compiles the formulation process of a dark chocolate, reviewing the definitions and associated criteria
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There is no right or wrong level of roast, and there is no right or wrong way to get to your target level of roast. The correct way to roast and the right level of roast is the process that provides nibs in an efficient and cost-effective way with the chosen flavor profile and generates products that meet the needs of the consumer in a specific market.
Cocoa beans
Cocoa Derivatives
Cocoa and Chocolate
Cocoa and Chocolate