Organic raw cacao

Antioxidant snack and appetite suppressant

Organic raw cacao seeds (from organic farming)

12,00 €

Made in France | Ref. IF81
1 unit
3 + 1 free

Description: Organic raw cacao


Discover the exceptional properties of SUPERFOODS with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.



Cocoa is the seed of the fruit of an Amazonian tree, the cacao or cocoa tree (Theobroma cacao L.). Rich in stimulants such as caffeine and theobromine, cacao has high polyphenolic compound content that give it antioxidant, anti-inflammatory and cardioprotective action. It can also promote feelings of fullness.

Our organic raw Criollo cacao beans have not been toasted, allowing them to conserve all of their nutritional properties.

Our organic raw Criollo cacao beans are a healthy snack rich in antioxidants and nutrients!


The seeds known as cacao are extracted from the fruit of the cacao tree (Theobroma cacao L., Malvaceae family) (1,2).

Seeds about 2 cm long are surrounded by mucilage. To make chocolate, this white pulp is kept and fermented, and the raw seeds are dried (2).

Of the three main current cultivars of cacao, “Criollo” produces the finest beans (the other varieties are “Forastero” and “Trinitario”) (3).



The cacao tree is native to the shores of the Amazon and Orinoco rivers, where it still grows in the wild (1). Mayan mythology considered cocoa gift from its main deity, Quetzalcoal. The scientific name of cacao is a reference to this legendary provenance: Theobroma comes from Greek, and means “food of the Gods” (1,4).

Cacao first came to Europe as one of the wonders Christopher Columbus brought to America. The stories of his explorers mention the prized xoc-tl or chorote, a cold drink with the consistency of honey, made from cocoa beans flavoured with vanilla and other spices (1).


Cacao is rich in vitamins A, E, and vitamins from group B, such as folic acid (B9), thiamine (B1) and pyridoxine (B6); and minerals such as potassium, magnesium, phosphorus and calcium (5,6).

Cacao beans also contain two important stimulants: theobromine and caffeine. Its polyphenol content is also significant, particularly its catechin, proanthocyanidin and phytosterol content (7).

  • Product Name: Raw criollo cacao (from organic farming).
  • Scientific name: Theobroma cacao L.
  • Part used: Beans


Cocoa contains theobromine and caffeine, two natural stimulants of the central nervous system (8). The synergy of these stimulates enhances mood, mental alertness and cognitive capacity.

Cacao also has heart-healthy properties, due to the presence of polyphenolic compounds. These include isoflavones, antioxidants and anti-inflammatories (9), which also appear to reduce blood cholesterol (7).


Cacao beans can be eaten alone as a snack, used to make chocolate, shakes and other recipes.


The psychostimulant effects of theobromine and caffeine have been studied extensively. It was recently observed that these effects are increased when the two substances (theobromine and caffeine) are combined (10).

Cacao also has heart-healthy properties for several reasons:

Theobromine has been linked to the prevention of atherosclerosis (hardening of the arteries due to the accumulation of fibres and lipids). It appears that this molecule could be responsible for increasing HDL levels in the blood (good cholesterol) (11).

As mentioned above, cacao has multiple heart-healthy properties, due to its flavonoids. These are antioxidants and vasodilators, and they reduce inflammation, blood pressure and inhibit platelet activity (12). In vitro studies have suggested that flavonoids can have vascular effects, by improving the dilation of blood vessels (13).

Finally, consuming cacao has been found to also have beneficial effects on feelings of fullness (14).


  1. Knapp, A. (2013) Cocoa and Chocolate-Their History from Plantation to Consumer. Read Books Ltd.
  2. Niemenak et al. (2010) Phenological growth stages of cacao plants (Theobroma sp.): codification and description according to the BBCH scale. Ann of App Biol 156(1): 13-24.
  3. Bartley B. G. D (2005) The genetic diversity of cacao and its utilization. Wallingford, UK: CABI Publishing. 341 pp
  4. Batchelder, T. (2004) The cultural pharmacology of chocolate. Townsend Letter for Doctors and Patients, (256) 103-107.
  5. Hernández, A. G. D (2010) Tratado de nutricion y calidad nutritiva de los alimentos (Vol. 2). Ed. Médica Panamericana.
  6. Afoakwa et al. (2013) Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. J Food Sci Technol 50(6): 1097-1105.
  7. Rafecas and Codony (2000) Estudio nutricional del cacao y productos derivados.Instituto del Cacao y el Chocolate (ICC), Universidad de Barcelona. España.
  8. Matissek (1997) Evaluation of xanthine derivatives in chocolate–nutritional and chemical aspects. Eur Food Res Technol A 205(3): 175-184.
  9. Wollgast and Anklam (2000) Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res Int 33(6): 423-447.
  10. Franco et al. (2013) Health benefits of methylxanthines in cacao and chocolate. Nutrients 5(10): 4159-4173.
  11. Neufingerl et al. (2013) Effect of cocoa and theobromine consumption on serum HDL-cholesterol concentrations: a randomized controlled trial. Am J Clin Nutr  97: 1201-1209.
  12. Engler and Engler (2006) The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease. Nutrition reviews 64(3): 109-118.
  13. Heiss et al. (2003) Vascular effects of cocoa rich in flavan-3-ols. Jama 290(8): 1030-1031.
  14. Andújar et al. (2012) Cocoa Polyphenols and Their Potential Benefits for Human Health.

Organic raw Criollo cacao beans (Theobroma cacao L.). 


This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.


per 100 g
2431 kJ/ 590 kcal
52 g
30 g
6,0 g
1,5 g
23 g
13 g
0,20 g



Cacao beans can be eaten alone as a snack, used to make chocolate, shakes and other recipes.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.

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