PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION ..................................................................4.3 
SWEET FRUITY .................................................................. 1.5
CITRUS FRUITY .................................................................. 1.5
FLORAL....................................................................... 1.0
ACRIOLLADO .................................................................... 1.5
COCOA ......................................................................... 2.4
FOREST ........................................................................ 2.0
SPICES ......................................................... 0.0
ANNUAL PRODUCTION (MT) .......................................................... 7
MAIN CROP ............................................................ DEC-MAY
MID CROP ........................................................ JUL-AUG
CRIOLLO BEANS.................................................................... 57%
FERMENTED BEANS .................................................................. 91%
PURPLE BEANS ..................................................................... 7%
SLATY BEANS ...................................................................... 2%
TOTAL ............................................................. 100%
Beans / 100 g.: .................................................................. 80
g./1 Bean: .................................................................. 1,25 g
CERTIFICATION .................................................................. YES
AWARDS .................................................................. YES
Malta • Nueces • Caramelo
Cacao
Madera
Fuente: Ing. Ms. Gladys Ramos
The Cacao Gran Nativo Blanco possess high genetics of "criollo", around 57% of white beans that provide its quality and aroma. In some micro-lots, up to 70% of white cacao beans can be present
The predominant tonality in the beans is the colour caramel, and when cut transversally a great proportion of the beans are ivory white
Its cut analysis reveal, fermented beans (± 91%), violet beans (± 7%) and slate beans (± 2%).
In relation to its weight generally, 80 beans weight around 100 grams, that is to say, each bean weighs around 1.25 gr.
Very special cacao from the land of Piura, North of Peru, where the hand of man has modelled the microclimate and especially the humidity conditions normally in deficit to be able to take advantage of the nutrients of the soil, when the nature provides of its expected rainfall. This is complemented by additional irrigations that lead to a favourite condition for the cultivation of cacao.
Gran Nativo Blanco is characterized by a variety of delicate flavours such as sweet acidity fruits, herbal floral infusions, walnuts like hazelnuts, sweet malt and dark fruits like prunes.
Gran Nativo Blanco is a unique cacao and recognized for its delicate flavours, aromas and fragrances.
These beans evoke aromas of brown sugar, sweet acidity, and notes of flowers and has Long lasting chocolate notes.
It is a cacao of low astringency and bitterness, with creamy texture and light body.
"Gran Nativo Blanco is a special cacao of white cotyledons of intermediate fermentation that easily allows to taste the sweetness of the nuts and the acidity of varied fruits. Its herbal notes that evoke a wild cocoa and long lasting sensations, make it worthy of several recognitions and distinctions like Gold Cacao Award from Peru", said Mrs. Gladys Ramos
Gran Nativo Blanco is a very special cacao, the post-harvest process begins in the farms with the harvesting of the cacao pods, the beans are place in jute sacks and drained for 24 hours, then transferred to the collection centre of the community, where a specialist receives the cacao, weighs it, and place the cacao into to the fermentation boxes, carefully following the protocol established according to the characteristics of the selected cacao.
Trinitario &
Criollo
Box type: Wood
Turn-around frequency: Every 24 hours
Trinitario & 
Criollo
Floor type: wood beds and cement floors
Humidity: 7,5%
Gran Nativo Blanco has the Certificates Fairtrade, Direct Trade and Organic EU.
San Juan de Bigote is located southeast of Chulucanas, province of Morropon, where the purest cacao plantations of Marañón Nacional can be found. A very old genetic group that comes from the basin of the River Chinchipe, which ends in the Marañon
Gran Nativo Blanco, is a unique cacao, with a high proportion of white beans. Hidden for more than a century, this jewel of nature was rediscovered in 2008 in the small cacao fields of Alto Piura, in northern Peru
With the support of the Cooperative Norandino, and under the initiative of Ing. Eduardo Tamariz, the small cacao producers of the region identified the best trees and reintroduced this old varietal cacao
The average size of the farms where the cacao is grown is less than one hectare, and irrigation in some of them is done by gravity, farmers are organized in associations called first level cooperatives to promote good agricultural practices and the direct marketing and trading of their cacao beans
Harvesting and post-harvest treatment is standardized. In the small farms, the cacao is harvest only when the cacao pods are completely mature, the beans are place in jute sacks and drained for 24 hours then transferred to the collection centre. A specialist weights the beans and check the quality, then poured them into large wooden boxes where they are fermented for six days
After fermentation, the cacao beans are spreads over wooden beds or floors of polished cement, for a drying period between 5 to 6 days. Two hours in full sun and the rest of the day under shade. On the third day of drying, cacao is exposed to the sun all day. Exposure times are rigorous and carefully monitored. At this point the moisture evaporates and the seed reaches an optimal state
A selection process is carried out in the collection centres, where the impurities, damaged or smaller beans are separated. For the final selection process the cacao beans are send to Noradino’s processing plant, for a further inspection, samples are analysed for quality control and the best cacao is packed of jute sacks of 62.5 kg ready to be export
The number of families and farmers that lives in the communities from which our cacao comes from varies from one community to another, our farmers live in houses of adobe or bricks, and descend from pre-Columbian indigenous peoples.
Is the most awarded cacao from Peru, among other awards and distinctions: Peruvian Gold Cacao Award 2012 and World Best Cocoa from the "International Chocolate Awards 2012" represented by PACARI
Some areas of Morropon district are covered with dense forests, called “dry forest” by the experts because they endure an extreme humidity regime, marked by a brief rainy season and a long dry season
Dry riverbeds, become furious channels of water with the occasional arrival of the rains. They are narrower and deeper towards the north of the department, and gain amplitude in the south, where the valleys of Chira and Piura are located, also the names the great rivers that cross this territory
The dry forests are like natural showcases where the creatures have had to adapt to conditions of the desert, but subtly altered by a brief rainy season, that makes its appearance during the summer. Here the plants have learned to live from the opportunity
They majestic “algarrobos” miraculous trees that offer almost everything that the imagination can glimpse: its fruits, food for the man and his animals; Its wood, for its construction, and its generous shade, to shelter from the inclement desert sun
The dry forest is also the refuge of rare animal species, some extremely rare and elusive, such as the “aliblanca” and other frequent, but not less attractive, such as red parrots, white-throated squirrel, iguanas and deer white tale.
Peru is the second largest organic cocoa producer in the world.
The seed of the cocoa trees arrive to Piura long before the banana or the cheerful and easy mango. Cacao old plant and wise, it grows under the shade of the highest trees, especially in the north, where the sun embraces without consideration.
Cacao in Peru, arose in the Amazon, hot and hostile, under the shade of the hardest trees. But the fruit spread to the coast, where it can be found some of the most valuable varieties. The exact phenotype of Piura cocoa, according to Maricel Presilla, is "Marañon Nacional"
Seeing the geography of the National Cacao varietal, you can see that it is transmitted through the rivers and crossed to Piura. This National Cacao Piurano, is distinguished by its terroir, the climatic conditions of the region, hot days and dry nights of constant temperatures
In 2008 Eduardo Tamariz and the eminent Professor, Jorge Vivas, a Venezuelan specialist, began to orient the process of genetic improvement of a group of seeds selected according to a very demanding criteria, like percentage of white beans, amount of beans in a cacao pod, and its calibre, as well as, physical characteristics of flavour, aroma and texture
Thanks to the experience of the Venezuelan and a study carried out in 2008, Eduardo managed to identify the best trees and, he was able to plant twenty-five elite plants in his small farm of La Quemazón, a kind of genetic bank with the standards of higher yields, quality and disease resistance, all of them with more efficient genetic transmission. Plants of incalculable value
With the support of Norandino and the NGO Progreso in 2008, the small producers of the area were organized and learned good farming practices under the principles of cooperativism.
Today Cacaotales works together with our strategic allies of Piura to select, promote and directly connect the best chocolatiers in the world with our producers of the Great White Native
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cocoa, is a profitable profession that generates social change.