Peru is one of the main places of origin of cacao, and it owns 60% of the world’s cocoa varieties. Cacao has become one of the world’s highest quality ingredient from Peru, as well as coffee, creating added value in premium chocolate factories.Likewise, Peruvian cacao has won international awards in recent years, recognized as one of the best in the world, for this reason, some of the most exclusive chocolate factories in Switzerland, Belgium, and France, make their products with this cacao.Peru has also been described by the International Cocoa Organization (ICCO) as a country where fine cacao and aroma is produced and exported, achieving 36% of the world production of this type.Gold Medals at The International Chocolate Awards 2019Not only cocoa but Peruvian chocolates also enjoy worldwide prestige, proof of this is the last event in which Peruvian chocolate stood out and shone, the International Chocolate Awards 2019 that rewards the best chocolates from different parts of the world.For your information, Peru grows Trinitary and Creole cacao varieties. The Creole variety is expanding rapidly in the last few years. Thanks to its higher quality and a significant percentage of fat.This chocolate event is considered the most important in the world. Peru won as “Best in competition” overall winner. The Peruvian brands recognized were Cacaosuyo and Elemento Chocolates, who outdistanced their peers in the United States, Canada, Colombia, Mexico, among others.For this and other reasons, we should feel more than proud of our cocoa, and the chocolates produced in Peru, which are conquering the most exquisite palates in the world.Peruvian chocolates were also recognized as the best in the world by winning the first prize at the Salon du Chocolat held in London, UK.“Peruvian chocolate won five gold medals and the final prize for the best chocolate in the world,” said Lisi Montoya, representative of Cacao Shattell to Andina news agency. thanks to its criollo cacao recognized by its flavor and aroma.The chocolate of ‘chuncho’ origin made with 70% cocoa from VRAEM and 30% sugar. The base product: cacao comes from the Valley of the Apurímac, Ene, and Mantaro Rivers (VRAEM).“We compete with all the chocolatiers in the world, but in Peru, we have the best cocoas. For us it is a great pride to work with VRAEM farmers because, without them, we cannot make good chocolate,” Montoya said.However, this is not the only event they won. Peruvian cacao is an award winner for consecutive years of the international competition, because of this result, the Peruvian cacao exponentially increased exports to Europe in the last few years.
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