Colombian cacao is some of the worlds finest 95% of Colombias cacao exports are considered Fine Flavour by the International Cacao Organisation.
Cacao trees love high temperatures and they need plenty of rain, which is why they thrive close to the equator. Colombian cacao production is flourishing in departments including Santander, the north of Antioquia and the south of Córdoba, Colombian cacao farmers mostly grow the high-quality Criollo and Trinitario varieties, as opposed to the bitter Forastero found elsewhere.
The average size of a Colombian cacao farm is just 3.5 hectares and with the worlds taste for chocolate outstripping supply, the benefits go straight to Colombian families.
Fermented cacao nibs from Indonesia Premium Cacao are made from carefully selected cacao beans grown in Bali. After a meticulous fermentation process to develop a rich flavor and aroma, these cacao nibs are naturally processed to maintain their authenticity and superior quality. With a crunchy texture and pure chocolate taste, these cacao nibs are perfect as a healthy snack, smoothie topping, or an ingredient in premium chocolate making, providing an authentic and rich flavor experience
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Sun-kissed and rich in flavor, Indian almonds offer a unique taste experience for discerning buyers. Cultivated in the fertile lands of Punjab, Gujarat, and Himachal Pradesh, these almonds boast a distinct sweetness and a light, creamy texture. Available in a variety of grades, from the jumbo and premium whole natural almonds to the uniform and blemish-free machine-sorted selections, Indian almonds cater to diverse culinary needs.
Hailing from the sun-drenched orchards of Punjab, Gujarat, and Himachal Pradesh in India, the Indian almond, also known as badam, is a nut revered for its rich flavor, versatility, and impressive nutritional profile. Unlike its Californian counterpart, the Indian almond boasts a slightly different character, offering a subtler sweetness with a hint of earthiness. This unique taste profile makes it a favorite amongst chefs and discerning consumers worldwide.
The Indian almond journey begins with its distinct almond trees. Unlike the towering Californian varieties, Indian almond trees are smaller, reaching heights of around 6-8 meters. However, their resilience is undeniable, thriving in the hot and dry climate of the Indian subcontinent. During spring, these trees erupt in a breathtaking display of pale pink blossoms, signaling the promise of a bountiful harvest.
Once mature, the Indian almond is encased in a fuzzy outer hull that splits open to reveal the prized nut. These almonds are typically smaller than their Californian cousins, averaging 1.5-2 cm in length. However, what they lack in size, they make up for in quality. Indian almonds are known for their exceptionally creamy texture and a light brown, slightly wrinkled skin.
The meticulous harvesting process further ensures the premium quality of Indian almonds. Traditionally, farmers hand-pick the fallen nuts to prevent damage, a practice that continues in many regions today. After harvesting, the almonds undergo a meticulous sun-drying process, allowing them to retain their natural oils and flavors. This sun-drying method, unlike mechanical drying, contributes to the distinctive taste and aroma of the Indian almond.
The Indian almond's nutritional profile is another reason for its global appeal. Packed with essential vitamins, minerals, and healthy fats, these almonds are a powerhouse of health benefits. They are a rich source of protein, fiber, vitamin E, magnesium, and manganese, making them a valuable addition to any diet. Whether enjoyed whole, sliced, or ground into a fine flour, Indian almonds add a delightful crunch and a burst of flavor to a variety of dishes.
The export of apricots from South Africa includes a wide range of high-quality varieties, each catering to different tastes and preferences. The apricot export industry in South Africa adheres to strict health and safety regulations, ensuring that only the best-quality apricots reach international markets. Here are some of the key apricot varieties exported from South Africa:
1. Aprium - This variety is medium to large in size, with a clear yellow skin and a plum-like taste. Known for its late harvest, Aprium apricots are perfect for those who enjoy a balance of sweetness and tartness. The fruit is great for both fresh consumption and processing.
2. August Glo - This medium-sized apricot is known for its great sweet-tart flavor. It also has a late harvest period, making it a popular choice for both fresh market sales and processing into preserves, jams, or juices.
3. Autumn Royal - Similar to the Blenheim variety, the Autumn Royal apricot is medium-sized with yellow skin and a slight orange blush. It has a slightly acidic taste, making it suitable for fresh consumption, canning, and drying.
4. Blenheim - Known as the classic California apricot, this variety has thick yellow-orange flesh and is very juicy with a sweet, aromatic flavor. Blenheim apricots are ready for early to midseason harvest, making them a great choice for early summer markets.
5. Mormon Mormon apricots are small in size with orange skin and red blush. These apricots have smooth, firm flesh and a sweet, juicy taste. They are perfect for midseason to late harvest, making them ideal for fresh eating or processing.
6. Earligold This medium-sized variety is known for its golden yellow skin and rich, juicy flesh. The Earligold apricot is popular for canning and is also enjoyed fresh. Itâ's typically harvested early in the season, making it a favorite for those looking for an early apricot variety.
7. Floragold A small to medium-sized apricot, Floragold has yellow skin and flesh. It is typically harvested in the mid-season and is a great export option due to its sweet flavor and smooth texture.
8. Garden Annie Known for its bright yellow skin, Garden Annie apricots are medium to large in size with clingstone, firm flesh. They are juicy, and the early harvest makes them ideal for fresh consumption.
9. Goldcot This medium to large-sized apricot has bright golden skin and thick orange flesh. The firm fruit has a sprightly-sweet flavor and is commonly used for processing, canning, or eating fresh.
10. Moorpark A large apricot with a juicy, aromatic flavor, Moorpark apricots have brownish-red skin with spots and yellow to orange flesh. This variety is ready for midseason harvest, making it a popular choice for fresh markets.
11. Riland Riland apricots are medium in size with a nearly round shape and are covered with fine velvety hairs. They have light yellow skin with a deep red blush, and their firm, meaty flesh makes them perfect for both fresh consumption and processing.
