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Cacao


History

The scientific name for cacao is theobroma cacao and can be directly translated from Greek as "food of the Gods".  It was revered by the Aztecs and Mayans for its nourishing properties and was consumed exclusively by warriors, royalty and the Gods (as a form of religious offering).  For centuries cacao was valued as a form of economic and spiritual wealth across Central America. And for a time, was more valuable than gold. 

Health benefits

Today, cacao is considered a superfood.  It is believed to work its way into our hearts, physically and spiritually, by improving blood flow to the brain.  This additional blood carries in it additional oxygen which creates a sense of expansion, heightened concentration and sharper perception. 

Cacao

  • contains the highest concentration of antioxidants found in nature.
  • a pure cacao bean is an effective anti-inflammatory
  • the cacao bean contains high concentrations of flavonoids (plant-based nutrients found in fruits and vegetables) that boost the immune system.
  • cacao also increases blood flow to the brain and helps boost concentration, creativity and memory.
  • is a source of energy with very low caffeine: one ounce of cacao beans contains 5-20 mg of caffeine vs. 240 mg in the same amount of of coffee.
  • is a great source of potassium, zinc, fiber, iron, magnesium, phosphorus, copper and manganese.

Cacao fun facts

  • Cacao was used as a form of currency during the time of the Aztecs and Mayans. You could buy a rabbit with four cacao beans and even use it to pay your taxes!
  • Spanish conquistadores quickly developed cacao plantations to use the cacao beans as currency.  Money literally grew on trees!
  • Mayan and Aztec emperors and warriors drank it daily to increase energy and stamina.
  • Cacao bean have 15 times more antioxidants than blueberries, 20 times more antioxidants than green tea, and 30 times more antioxidants than red wine. 

Why The Prolific Bean Cacao?

  • We source Criollo (Native) cacao bean - the rarest, highest quality cacao variety in the world. Only 5% of world cacao production is Criollo. And 90% of it is shipped to Switzerland and Belgium to produce premium chocolates.
  • Our cacao beans are grown organically in permaculture farms (where cacao trees are planted among native vegetation vs. clear-cutting) resulting in robust and unique flavors not found in commercial farms.
  • Our cacao beans are grown and harvested by indigenous farmers using traditional farming techniques.  Individual farms yield smaller harvests, resulting in limited quantities.  
  • Our cacao beans are hand picked, fermented and sun dried onsite.  After receiving the cacao beans raw, we employ local families in our Mexico production center to hand toast and hand peel them before packaging. 

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