Forum Activity for @Harry

Harry
@Harry
01/26/13 14:29:59
3 posts

Raw Cacao product supplier


Posted in: Make Mine Raw ...

That's an interesting point with regards to different definitions and I suppose there is no reason why their interpretation of raw should be unconventional, they probably think the same of the raw food community's definition of raw :)

I wholesale the product so I'm responding to customer requirements who are most likely responding to their customer requirements, who are most likely simply equating raw with healthy. I think as the raw market is going more mainstream, a lot of the new consumers of raw products are buying into a lifestyle and in a time-poor world they are not educating themselves to become discerning consumers... raw is not the be all and end all, and it may not be the best option when all things (e.g. price, taste, nutrient content) are considered. So there's consumer pull for the raw cacao products, and there is also manufacturer pull. I'm guessing a lot of the raw chocolate bar manufacturers see having raw chocolate as good from a marketing persepective. It may not be the best tasting chocolate in the world and it may not be the most healthy treat in the world but it taps into its own niche.

I'd also like to see some more research on the health benefits of raw and unraw and the temperature at which enzyme loss increases for different products, particularly cacao.

Ultimately, it's about helping consumers make more informed choices about what their buying and eating. Organic designation does help in this regard but in some ways "raw" can be a distraction as raw doesn't always equal best.

Harry
@Harry
01/26/13 10:53:48
3 posts

Raw Cacao product supplier


Posted in: Make Mine Raw ...

Hi Clay,

Thanks for the reply and the two references. I've come across Pacari and I understand they sell the CCN51 variety, are there any providers you know of who supply the Arriba Nacional variety in a raw format?

With regards to the Peruvian supply, we've been offered raw Peruvian cacao butter which when we looked at the processing flow chart shows temperatures of over 110 degrees centigrade in the pressing stage and also 100 degrees centigrade elsewhere but it is still being classed as raw cacao butter. I'm not sure whether this is due to the fact that raw cacao beans are used during the process (i.e. no roasting occurs) or whether it is due to the cold pressing process at the end. I appreciate that there is a differences in the definition of raw but it does seem to me that this butter is definitely not raw with that temperature exposure.

Harry
@Harry
01/25/13 14:27:38
3 posts

Raw Cacao product supplier


Posted in: Make Mine Raw ...

Dear all,

I am looking for a bulk supplier of Ecuadorian raw organic cacao products. I came across this site during my research and have read some interesting and insightful discussions on what constitues raw and the difficulties buying (and sourcing) products which are fully raw. We currently source from Peru and while raw beans and nibs are available, we have been unable to source true raw butter, paste and powder. While some Peruvian companies claim to supply raw products such as butter and paste, their interpretation of raw is unconventional to say the least.

I would appreciate any pointers to companies/individuals who can help us source raw bulk Ecuadorian cacao products or supply us, including cacao paste, butter, powder, beans and nibs. If anyone on the forum can point me in the right direction that would be appreciated.

Thanks,

Harry.


updated by @Harry: 04/09/15 08:22:58