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Peruvian cocoa

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In this section you will outstanding information on Peruvian cocoa: value of exports, news, statistics, publications, technical standards; among others.

General trade data

January-april 2024 Annual, 2023 April, 2024

Export Quantity

20,751.0

Tonne

Export Value

USD 111,684.3

Thousands of dollars

Imported Volume

381.9

Tonnes, cocoa butter

Imported Value

USD 3,015.9

Thousands of dollars, cocoa butter

Produced Volume

166,735.0

Tonnes (2023 anually)

New York Stock Exchange

9,655.9

USD/Tonnes

Highlights

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Knowing the health benefits of cocoa

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Cocoa is most commonly associated with chocolate and has a variety of copy breitling watches nutritional benefits that can confirm the positive health attributes.

Statistics

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The Peruvian Chamber of Coffee and Cocoa, through the different projects and investigations in which it participates and leads, has been developing and constantly working on the collection, systematization and management of information and statistical data; with the aim of articulating and aligning the plans and objectives of the sector for the benefit of the different links in the production and marketing chains.

Publications

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Cocoa sensory evaluation tools

Work document

To ensure comparability of results, it is essential to have a common vocabulary and a set of tools that guide the sensory evaluation process and its recording. These tools play a crucial role in providing valuable information about the sensory attributes of a product.

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23rd National Convention of Coffee and Cocoa

National Convention of Coffee and Cocoa

Access all the presentations that were presented during the 23rd National Coffee and Cocoa Convention, in 2021: Production and sustainability of cocoa, The international coffee market, International promotion: the case of coffee, Institutionality and governance of chains in Peru, Climate change and Agroforestry, Science and Technology, Domestic coffee consumption, Success stories: the new chocolate brands

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Cocoa Bean Roasting Technology

Work document

There is no right or wrong level of roast, and there is no right or wrong way to get to your target level of roast. The correct way to roast and the right level of roast is the process that provides nibs in an efficient and cost-effective way with the chosen flavor profile and generates products that meet the needs of the consumer in a specific market.

Norms

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