THE CACAU, A LITTLE GUY PROTECTED BY THE ATLANTIC FOREST…


CacauAs in many fables, it is not always the greatest and the strongest that accomplishes the greatest things.
This is once again verified with the Cacaueiro, the tree that produces the Cacau in the Brazilian Atlantic Forest. This tree, despite its small size, is very demanding: it does not support large climatic variations, needs a regular supply of controlled water, and above all, does not tolerate too much sunshine.
This is why the CACAU is so important to the brazilian forests: to have beautiful harvests of CACAU, you have to take care of the many trees that surround the Cacau plants, to guarantee them shade and efficient growing conditions.
Natura Brasil has been working for many years with the communities of the Atlantic Forest to develop best practices in the organic harvest of the Cacau, cultivated without fertilizer, without any pesticides, surrounded by many large trees that protect it and maintain a rich and living forest.

PRODUCTS & COMMUNITIES…

Image titleBehind the Cacau, the members of the CABRUCA community.
The harvest of the CACAU is carried out by the CABRUCA community (organic producers cooperative of the South of Bahia) and usually occurs between September and November each year. In their plantations, the farmers of Cacau collect fruits using a lopper. They recover those who fell on the ground and gather all the harvest in the middle of the forest, in small flagged mounds.
On the picking site, the harvested fruits are split, allowing their seeds and pulp to spread. Without fertilizer or pesticide, the Cacau harvest is organic. From this pulp, a particularly sweet and aromatic juice is obtained.
For these farmers, the partnership with Natura Brasil is more than just a commercial relationship, it is a real partnership where the exchange is lived on the long term. Natura Brasil learns from their know-how, their uses, and in return the farmers are guaranteed with valued and regular incomes, they are provided with knowledge of sustainable culture, organization and negotiation.

FROM THE BEAN TO THE CACAU BUTTER

Fève cacauThe beans from the cabosse of the Cacau are transported to the warehouses, where they ferment for 5 to 9 days. They are then exposed to the sun for drying where their violet tones turn brown and their aromas are developed. Another ancestral tradition is to trample these beans for a long time, in order to achieve a heart-drying, more effective, and particularly difficult to obtain in Brazil, where the ambient air is constantly humid. At the end of this long process, the beans can be squeezed to extract the famous Cacau butter, so rich and creamy.

THE CACAU VIRTUES FOR THE SKIN

The beans of Cacau are of great value because they contain the precious Cacau butter, with exceptional properties for the skin. Its intense hydration power is recognized around the world. Cacau butter is emollient, rich in fatty acids and highly moisturizing. It prevents the skin from drying out and gives it back its softness, while allowing it to stay hydrated and supple in the long term. With a comforting fragrance, creamy and dense textures, the Ekos Cacau line products enriched with Cacau butter offer the skin a rich sensation of comfort, with a gourmet scent as well as deep hydration.


WITHIN THE HEART OF AMAZONIA WITH EKOS CACAU


video Ekos Cacau
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