In 2013, it was confirmed that the origin of cacao is Peruvian. Its place of origin is between Montegrande and San Isidro, Jaén province, Chinchipe river basin, Cajamarca, Peru.

The archaeologist and historian Quirino Olivera Núñez found evidence of domestication of the plant that gives it an age of 5,200 years, being the oldest cocoa in America and the world.

Peru has 60% of the world's varieties and is the world's second largest producer of organic cocoa. Peru has been classified by the International Cocoa Organization (ICCO) as a country where a fine and aromatic product is produced and exported, achieving 36% of world production of this type.

Benefits

• Stabilizes blood pressure, flavonoids (antioxidants present in cocoa) stimulate the production of nitric oxide, a molecule that promotes vasodilation or an increase in the caliber of blood vessels. In this way, blood flow is increased and blood pressure remains stable.

• Helps prevent coronary heart disease and strokes: The consumption of cocoa is associated with a lower incidence of heart attacks. The polyphenolic flavonoids found in this fruit have the potential to prevent heart disease.

• Relieves stress, theobromine, an alkaloid present in cocoa, is a non-addictive stimulant of the central nervous system. It is milder than caffeine and its effect is long-lasting. It helps the brain in the production of anandamide, the neurotransmitter responsible for the sensation of euphoria and pleasure.