{"id":330218,"date":"2023-05-25T13:00:51","date_gmt":"2023-05-25T16:00:51","guid":{"rendered":"https:\/\/anba.com.br\/?p=330218"},"modified":"2023-05-31T11:29:28","modified_gmt":"2023-05-31T14:29:28","slug":"cacaulandia-city-names-chocolate-from-brazils-rondonia","status":"publish","type":"post","link":"https:\/\/anba.com.br\/en\/cacaulandia-city-names-chocolate-from-brazils-rondonia\/","title":{"rendered":"Cacaul\u00e2ndia: Chocolate from Rond\u00f4nia named after city"},"content":{"rendered":"

Ji-Paran\u00e1 \u2013 Cacaul\u00e2ndia is both a municipality and a bean-to-bar chocolate brand showcased at the Rond\u00f4nia Rural Show in the state\u2019s Economic Development Secretariat (SEDEC) pavilion. Cocoa producer Israel Barbosa Silveira (pictured above<\/em>) told ANBA there are 3,000 hectares of cocoa planted in the state of Rond\u00f4nia. In Cacaul\u00e2ndia, there are 100 producers. Only two produce bean-to-bar chocolate.<\/p>\n

\u201cBean-to-bar is chocolate that uses all the cocoa butter and does not add anything else,\u201d explained Silveira. According to him, many companies remove part of the cocoa butter to sell to the cosmetics industry and add oils to produce chocolate. In bean-to-bar, this does not happen.<\/p>\n

Brazil\u2019s Bean-to-Bar association defines it as chocolate made from the whole cocoa bean to the chocolate bar, without segmentation of processes or additives, free of artificial preservatives, artificial flavorings, transgenic fats, hydrogenated fats, and artificial emulsifiers. Also, the processing from the cocoa beans to the bar is performed by the same company. The idea is to offer the consumer a product as natural as possible.<\/p>\n

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Silveira and Marli: Family business<\/em><\/figcaption><\/figure>\n

The Cacaul\u00e2ndia brand has 250 hectares, 60% of which are nature reserves. \u201cToday, we have 1,500 productive cocoa plants,\u201d said the farmer. Soon, he intends to make production not just bean-to-bar but tree-to-bar.<\/p>\n

\u201cThe difference is more value in the carbon capture from the cocoa tree,\u201d he said. The cocoa tree uses carbon to generate its nutrients; that is, it captures carbon and thus helps offset carbon emissions in nature.<\/p>\n

Tree-to-bar is not the most common form of chocolate production; it follows the same guidelines as bean-to-bar, but the same company also plants cocoa trees.<\/p>\n

Cacaul\u00e2ndia sells chocolates in different formats with 50% and 70% cocoa, sweets with chestnuts and bananas, cupua\u00e7u sweets and bars with peanuts and Brazil nuts, and cocoa liqueur. It also sells cocoa nibs to other brands. Silveira says three tonnes were sold to a company in Crici\u00fama, Santa Catarina, and shipments were made to Orlando, in the United States, and to the Caribbean.<\/p>\n

According to the entrepreneur, the product\u2019s value is not only in the raw material but in the history and origin, which in this case is the Amazon rainforest. Cacaul\u00e2ndia\u2019s plant has only three employees. For this year, Silveira intends to reach a production of 15 tonnes of cocoa nibs to send to the south of the country to companies in Paran\u00e1, Santa Catarina, and Rio Grande do Sul. \u201cLast year, we produced 3 tonnes. We are starting now with our own production [of chocolates], with 200 to 300 kilos a month,\u201d he said.<\/p>\n

The chocolate maker for Cacaul\u00e2ndia is Marli Val\u00e9rio, wife of Israel Silveira.<\/p>\n

The journalist traveled at the invitation of Rond\u00f4nia\u2019s Secretariat for Economic Development (SEDEC).<\/strong><\/p>\n

Read more on Rond\u00f4nia:<\/em><\/p>\n