CACAO SUPPLIER WHOLESALE IN BULK

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Get to know more about our work with Andean and Amazonian cacao growers

Amazon Andes Export sources cacao directly from cooperatives in San Martin, Junin, Amazonas and Cusco — the four regions of Peru with established cacao-growing traditions. Our long-term agreements with grower associations protect price stability for farmers and ensure consistent supply for our B2B partners abroad. We work primarily with smallholder farms (under 5 hectares) that grow cacao alongside native rainforest species, supporting biodiversity rather than monoculture.

For every shipment we provide full traceability documentation: origin region, cooperative name, harvest period, fermentation and drying records. This level of transparency is increasingly required by EU and US importers and is built into our standard B2B paperwork.

THE GREAT VALUE OF CACAO

Theobroma cacao — literally “food of the gods” — has been domesticated in the upper Amazon basin for at least 5,000 years. Peruvian cacao is genetically diverse: more than 60% of the world’s recognized cacao genetic varieties trace back to the Peruvian Amazon. This is the resource base behind specialty chocolate, functional food, supplements and high-performance cosmetics.

For B2B buyers, three traits make Peruvian cacao distinct from commodity West African origins:

• Native Criollo and Trinitario: richer aromatic profile and higher polyphenol content, valued by specialty chocolate makers and supplement formulators alike.
• Single-origin traceability: Peruvian cooperatives are organized by valley and farm, enabling lot-level traceability that is rare in West African supply chains.
• Certification depth: USDA Organic, EU Organic, JAS and Fair Trade penetration is comparatively high in Peru, simplifying compliance for importers in regulated markets.

IMPORT FROM US

Amazon Andes ships cacao to importers, brands and contract manufacturers in 47+ countries. Whether you need 100 kg of organic cacao powder for a pilot run or full-container quantities of fermented beans for processing, we operate with the same documentation standards: COA per lot, microbio + heavy-metal panels, fermentation/drying logs and organic certificates issued by accredited certifiers.

Our standard B2B package includes:

• Pre-shipment samples (up to 500 g, courier-delivered, no charge for serious inquiries)
• Specification sheet (TDS) — pH, moisture, ash, fat, particle size, microbio
• Certificate of Analysis (COA) — per lot, signed by our QA lead
• Phytosanitary certificate (SENASA Peru)
• Organic certificate (USDA NOP, EU 2018/848 or JAS, depending on destination)
• Halal / Kosher certification on selected formats and lots

Product Range (Quick Look)

Industries That Use Cacao (B2B Applications)

Logistics & Trade Information (For Importers)

Item	Detail
Incoterms	FOB Callao, CIF (USA/EU/CA/Asia ports), DAP (selected destinations)
Port of loading	Callao (PE)
Container loading	20'GP: ~18 MT cacao powder bagged · 40'GP: ~22 MT
Packaging	25-kg multi-wall paper bag with PE liner · 1-MT super sack · 25-kg cartons (nibs/butter)
Pallet	40 bags / pallet, EUR or US pallet, heat-treated wood
Lead time	21–30 days from confirmed PO + sample approval
Shelf life	Powder/nibs 24 months (sealed); butter 18–36 months; beans 12–18 months
Storage	Cool, dry, <18 °C, away from strong odors
Payment terms	30% advance + 70% against scanned BL; LC at sight for first orders >USD 50k

ORIGIN OF CACAO

Theobroma cacao is native to the upper Amazon basin spanning Peru, Ecuador and Brazil. Genetic studies confirm that Peru is a primary center of cacao diversity — the Nacional and Criollo varieties cultivated worldwide today trace back to wild populations in the Peruvian Amazon. Archaeological evidence from northern Peru (Santa Ana–La Florida) shows cacao consumption as early as 3,300 BC, predating Mesoamerican use by over a millennium.

Today, Peruvian cacao is cultivated principally in four regions:

• San Martin — the largest producing region, dominated by Trinitario and CCN-51 hybrids; well-organized cooperatives.
• Junin (Satipo, Chanchamayo) — mid-altitude high-grade aromatic cacao, often shade-grown alongside coffee.
• Amazonas (Bagua, Utcubamba) — native Criollo populations producing fine flavor cacao for specialty markets.
• Cusco (La Convencion, VRAEM) — emerging region, smaller volumes but high-quality Criollo and Trinitario.

TRADITIONAL USE OF CACAO

Cacao has been a sacred beverage, ceremonial offering and currency across pre-Columbian cultures for at least 5,000 years. In Andean and Amazonian traditions, cacao was prepared as a bitter, frothy drink with chili, vanilla and maize — far from the modern sweetened version. Today this ceremonial preparation has been revived as “ceremonial-grade cacao” in wellness, meditation and plant-medicine contexts, generating a small but specialty B2B niche.

Commercially, the modern global cacao industry took shape in the late 1800s after Coenraad van Houten patented the cocoa press (1828), enabling the separation of cacao butter from solids and unlocking the modern chocolate industry.

BENEFITS OF CACAO

Cacao is one of the richest natural sources of flavanols (a sub-class of polyphenols), with documented effects on cardiovascular health, cognition and mood. Key bioactive compounds:

• Flavanols (epicatechin, catechin): support vascular function and blood flow.
• Theobromine: mild stimulant, longer-acting than caffeine, with reported cognitive and mood effects.
• Magnesium: cacao is among the most magnesium-dense foods (~270–500 mg/100 g, depending on processing).
• Iron, zinc, copper: meaningful contributions in supplement and functional food formulations.
• Theobromine + caffeine + PEA + anandamide: the “mood profile” behind cacao’s reputation as a feel-good food.

For supplement claims and regulatory filings we provide third-party assays for total polyphenols, theobromine and methylxanthine content.

USE OF CACAO

How customers typically use the formats we ship:

• Cacao powder: beverages (drinking chocolate, smoothies, protein shakes), baking, supplement formulations, granola.
• Cacao nibs: snack bars, trail mixes, topping for yogurt and ice cream, garnish, infusions.
• Cacao butter: chocolate making, specialty body care, lip balms, soap.
• Cacao liquor: chocolate manufacturing, high-fat cacao powder production, drinking chocolate.
• Cacao capsules / extracts: supplement formulations focused on cardiovascular, cognitive or mood support.

If you need help selecting the right format and specification for your product, our technical sales team will brief you on formulator-grade options.

SIDE EFFECTS AND CONTRAINDICATIONS OF CACAO

Cacao is generally safe at culinary and supplemental levels. However, B2B formulators should be aware of:

• Theobromine sensitivity: at high doses (>1 g/day) some individuals experience restlessness or mild tachycardia.
• Caffeine cross-sensitivity: cacao contains modest caffeine (5–20 mg per 10 g powder); relevant for caffeine-sensitive markets.
• Allergic cross-reactivity: rare, but possible in individuals allergic to tree nuts or stone fruits.
• Heavy metals (cadmium, lead): a known concern in cacao from certain origins. Our lots are tested for compliance with California Proposition 65, EU 488/2014 and FDA limits; COA includes Cd and Pb values per lot.
• Drug interactions: theobromine has mild interactions with certain medications; finished-product labels should follow market-specific regulations.

CERTIFICATIONS FOR CACAO

Our cacao is offered under the certifications most commonly required by importers worldwide:

See full certifications

Related Studies

• Heinrich, M. et al. (2019). Cacao polyphenols and cardiovascular health. European Journal of Clinical Nutrition.
• Sokolov, A.N. et al. (2013). Chocolate and the brain: neurobiological impact of cocoa flavanols on cognition and behavior. Neuroscience & Biobehavioral Reviews 37.
• Mounicou, S. et al. (2003). Determination of cadmium and lead in cocoa beans and chocolate by HPLC-ICP-MS. Journal of Analytical Atomic Spectrometry.
• Powis, T.G. et al. (2013). Cacao use and the San Lorenzo Olmec. Proceedings of the National Academy of Sciences USA 108(21).
• Zarrillo, S. et al. (2018). The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon. Nature Ecology & Evolution 2(12).

Our Cacao range (finished products)

Already-formulated finished products we offer to brand partners and B2B distributors:

More finished-product formats available for private label / EOM — request the full catalog.

B2B sourcing guides & technical articles

Practical references for procurement managers, QA leads and supplement formulators sourcing Peruvian cacao:

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