Sambirano cocoa nibs


Product Features

Origin
It is cultivated in the Valley from which its name derives, in the north-west of Madagascar.

Organoleptic Characteristics
Notes of red fruits, accompanied by a pleasant acidity. Sweet and round with great persistence.

 Classification

Sambirano is a Trinitarian cocoa with a high percentage of Criollo blood. This cocoa ferments 5 days

 Description 

Process: Cleaning, sterilization, roasting, grinding, packaging.

Presentation: Nibs

Packaging: 1 Kg per bag

Storage: The product must be stored in a cool, dry, odor-free place, at a temperature of 14° to 20°C.

Shelf life: 30 months

Allergens: May contain: traces of soy and milk

 Ingredients:

Ingredients % Botanical origin Country of origin
Sambirano cocoa 100 Theobroma cacao Madagascar

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALU
Energy Kcal/KJ 616 - 2547
Proteins g 16
Carbohydrates g 15
Of which sugars g 1
Fats g 52
Of which saturated fats g 20
Fibres g 12
Ashes g 3
Salt  g 0.2