An undervalued Treasure


The cacaofruit trees grow in the tropical regions around the Equator, where the hot and humid climate encourages optimum growth. Grown on the trunk and branches of the cacaofruit tree, the cacaofruit consists of peel, pulp, juice and seeds (beans). The seeds of the cacaofruit are processed to make chocolate. They represent only about 30% of the fruit composition and are surrounded by a juicy white flesh—the cacaofruit pulp. The cacaofruit is encased in a hard, thick husk or peel known as cascara. Once ripe, the colourful fruits are carefully selected and harvested by hand, cleaned and opened to remove the seeds from the fresh white pulp. It generally starts at the end of the rainy season and goes on into the first few months of the dry season.

For centuries, the cacaofruit has been harvested for its beloved seeds. When people refer to cacao, people associate this with beans, powder and chocolate. Over time, the association with fruit became lost. However, just like an apple or orange, the cacaofruit has its own uniquely fruity taste. About 14 million tons of cacaofruits are harvested around the world each year to craft chocolate. Because only its seeds were used, 70% of the fruit was discarded as waste.

Today, the entire fruit is fully utilized – up to 100 %. This not only opens up an innovative new ingredient for the food industry, but also additional income for the farmers. The cacaofruit is full of valuable nutrients: it is rich in fiber and a source of potassium. The fruit also contains many other nutrients and minerals such as magnesium, manganese, calcium, phosphorus, iron, zinc, vitamin B5 and vitamin D2. So we can offer you a variety of 100% natural ingredients from this fruit, with a remarkable taste profile.


  • Latin America




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