Products
Cacao Puree for Industry
Puree from cacao fruit, over 400 years of tradition in Bahia.
Theobroma cacao
Origin and fruit profile
The puree is the sweet, juicy pulp surrounding the seeds, with a lightly tangy-sweet flavor and rich in vitamins, minerals and fiber — distinct from cocoa powder or chocolate, which are made from the seeds.
Growing region: Southern Bahia — a region with over 400 years of cacao cultivation and a history as one of the world's largest exporters of the bean.
Harvest season: A concentrated harvest from October to March, peaking between November and February.
Industrial applications
Alimentício
Jams, liqueurs, wines, juices, sweets and desserts made from the fruit's pulp.
Specialty Ingredients
Full use of the fruit, reducing waste and adding value across the cacao supply chain.
Frequently asked questions
Is cacao puree the same as chocolate or cocoa powder?
No. Chocolate and cocoa powder come from fermented, roasted seeds; the puree is the juicy pulp surrounding the seeds, used in beverages, jams and desserts.
What is the cacao harvest season in southern Bahia?
Harvest runs mainly from October to March, peaking between November and February.
How is cacao puree used sustainably?
We make full use of the fruit — seed, pulp and husk — reducing waste and strengthening the local economy.
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