Name: Raw Cacao Nibs
Ingredients: Cacao beans (Uganda origin)
Contents: 100g
Best before: Printed on packaging
Storage: Avoid direct sunlight, high temperatures, and high humidity; store in a cool, dark place.
Seller: McClelland International Inc.
2-709 Inokojishi, Meito-ku, Nagoya City
Processing facility: Setagaya Oak Tree Association, Setagaya City Shimouma Welfare Workshop
2-20-14 Shimouma, Setagaya-ku, Tokyo
Nutrition Facts (per 100g):
Energy 595kcal
Protein 13.9g
Fat 51.0g
Carbohydrates 27.1g
- Sugars 12.9g
- Dietary Fiber 14.2g
Salt equivalent 0g
"Rare Raw Type, Completely Unheated" Unlike common roasting (high-temperature heating) or RAW methods (low-temperature heating), these are completely unheated cacao nibs.
Being the raw type, they deliver abundant components like polyphenols, heat-sensitive vitamins, and enzymes as they are.

"Safe Quality from Japanese Farmers; Japan Quality" "Pearl of Africa" Cacao beans, carefully cultivated with Japanese knowledge and technology in the lush green land of Uganda.
The thin skin of these cacao beans is carefully peeled off one by one by hand, and then finely crushed into nibs for easy consumption.
Various tests, including residual pesticide and microbial tests, have been conducted by Japanese institutions.
These are high-quality cacao nibs that have passed all tests.
*Nibs refer to a pointed, fine shape, like the tip of a fountain pen.

"Supports Beautiful Skin Because It's Raw" Raw type cacao nibs.
Heat-sensitive components such as vitamins and enzymes remain intact.
In particular, polyphenols, essential for beautiful skin, are approximately twice as abundant compared to heated types. They also contain a very high amount of insoluble dietary fiber.

"Rich Flavor of Original Cacao" Since they are not heat-treated, they are not intensely bitter and have a slightly fruity taste.
A superfood that is simply delicious, making it enjoyable to continue consuming.
Brings out the original nutrients and rich flavor of cacao.

"Resistant to Oxidation" Cacao beans are said to begin oxidizing quickly once heat-treated.
However, PepperUp's cacao nibs, made from crushed raw cacao beans, have a surprisingly slow oxidation speed due to the original high antioxidant nutrients inherent in raw beans, which also contributes to their long shelf life (2 years from manufacturing).
Maintains high quality for a long time.

"Raw Type Recommended as a Baking Ingredient" Cacao nibs are also in high demand as a baking ingredient.
When using heat-processed cacao nibs in baking, such as cookies, they undergo further heating (double roasting), which intensifies bitterness and diminishes flavor.
On the other hand, using raw type cacao nibs allows you to avoid double roasting and enjoy the original deliciousness of cacao.
Raw type cacao nibs are also recommended for baking.

"Direct Fair Trade Cacao" PepperUp's cacao nibs are a direct fair trade product from Japanese farms in Uganda that contribute to society through technical and knowledge guidance, and job creation.

"Uses" Enjoy by casually topping yogurt, granola, smoothies, etc.
Also perfect as a healthy snack or accompaniment on its own.
Enjoy the addictive slightly bitter taste, acidity, and fruity flavor. Also recommended for baking.
A daily intake of 1-2 teaspoons is recommended.

2026/05/28 19:05:43#9cf648f5c9b5fc880fcccf2815a9f60a530906f7