Knowing the health benefits of cocoa
Cocoa is most commonly associated with chocolate and has a variety of nutritional benefits that can confirm the positive health attributes.
Peruvian cocoa
In this section you will outstanding information on Peruvian cocoa: value of exports, news, statistics, publications, technical standards; among others.
General trade data
| January - December 2024 | January - November 2024 | December, 2024 | |||
|---|---|---|---|---|---|
|
Export Quantity 142,390.0 Tonne |
Export Value USD 1.17 Billions of dollars |
Imported Volume 3,979 Tonnes |
Imported Value USD 32.9 Millions of dollars |
Produced Volume 146,244 Tonnes |
New York Stock Exchange 10,353 USD/Tonnes |
Highlights
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Varieties of Peruvian cocoa and chocolate
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Cocoa is a multifaceted fruit that, thanks to its multiple benefits has an open window of commercial opportunities for all its derivatives.
Cocoa bean roasting technology
Roasting the cocoa is an essential step to further develop the flavor of the chocolate.
Peru: on the way to being a sustainable and traceable cocoa producer
Learn about the Peruvian technical standard oriented to the production and marketing of cocoa with sustainability standards
Statistics
View more »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.
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
Principles of Formulation of a Dark Chocolate or Bitter Chocolate
Work document
Document that compiles the formulation process of a dark chocolate, reviewing the definitions and associated criteria
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
View more »Cocoa beans
NTP-ISO 2292:2019
Cocoa Derivatives
NTP 107.310:2021
Cocoa and Chocolate
NTP 107.307:2020.
Cocoa and Chocolate