Name: Raw Cacao Beans Ingredients: Cacao beans (Uganda origin) Net weight: 100g Expiration date: Printed on the package Storage instructions: Keep in a cool, dark place away from direct sunlight and high temperatures and humidity Seller: (Joint) McLellan International Nagoya City, Meito Ward, Inokuchi 2-709 Processing facility: Social Corporation Setagaya Kashi no Ki-kai Setagaya Ward, Shimouma Welfare Workshop Tokyo, Setagaya-ku, Shimouma 2-20-14 Nutritional information (per 100g): Energy 595kcal Protein 13.9g Fat 51.0g Carbohydrates 27.1g - Sugars 12.9g - Dietary fiber 14.2g Salt equivalent 0g
'Rare, completely unheated raw type' Unlike common roasted (high-temperature heated) or RAW method (low-temperature heated), this is a completely unheated cacao.
Because it is raw, it delivers the components such as polyphenols, vitamins, and enzymes that are sensitive to heat directly as they are.

'安心品質 of Japanese farms; Japan Quality' Cacao beans carefully cultivated with Japanese knowledge and technology in the lush, green Uganda, called 'Africa's Pearl.'
The thin skins of the cacao beans were carefully peeled by hand one by one.
Various tests such as residual pesticide inspections and microbial tests have been conducted by Japanese agencies.
Of course, it is high-quality cacao that has passed all inspections.

'Because it is raw. Supports beautiful skin' Raw type cacao beans.
Components such as vitamins and enzymes that are sensitive to heat remain intact.
In particular, polyphenols essential for beautiful skin are about twice as much as those in heat-treated types. There is also a very high amount of insoluble dietary fiber.

'Rich flavor of cacao itself' Since it is not processed by heat, it is not bitter and has a mildly fruity taste.
Simply delicious, making it a fun superfood to continue consuming.
It brings out the natural nutrients and rich flavor of cacao.

'Less prone to oxidation' It is said that cacao beans start to oxidize quickly when heat-treated.
However, raw cacao benefits from the high antioxidant nutrients inherent in raw beans, which significantly slow down oxidation, making the shelf life longer (2 years from manufacturing).
Can maintain high quality for a long time.

'Raw type is also recommended as an ingredient for confectionery' Cacao is highly sought after as an ingredient in baking.
Using heat-processed cacao in baking, such as cookies, involves re-heating (double roasting), which increases bitterness and diminishes flavor.
On the other hand, raw cacao avoids double roasting and allows you to enjoy the true deliciousness of cacao.
'Raw type is also recommended for baking purposes.'

'Direct Fair Trade Cacao' PepperUp's cacao nibs are direct fair trade products with Japanese farms that contribute to society through technology and knowledge guidance, employment creation, and more in Uganda.

'Usage' Enjoy as a topping on yogurt, granola, smoothies, etc.
Also perfect as a healthy snack or snack accompaniment as is.
Enjoy the addictive bittersweetness, acidity, and fruity flavor. Also recommended for baking.
A daily intake of 1-2 teaspoons is recommended.

2026/05/28 19:08:07#4fbbe2bc4972f40ee4dc3fba5ce5c5380bba783e