We support the developmentof the Peruvian cacao
Research Lines
Selection of Tools
Selection and improvement of cacao varieties
Products and Services for the cacao sector
Optimization of the cacao organoleptic quality
Optimization of the chemical and organoleptic quality of cacao paste and chocolate
Optimization of the chemical and organoleptic quality of cacao paste and chocolate
Organoleptic and chemical characterization of cacao paste and chocolate under different fermentation and roasting conditions will be made in order to optimize these processes and take the maximum advantage of the organoleptic potential of our Peruvian cacao.
Enter to our database
¡You will be able to see information regarding a lot of cacao varieties all over the world!