cmtbConceil

EXPORT TECHNICAL DATA SHEET – BOLIVIAN WILD AND CREOLE NATIVE CACAO Product Wild and Creole Native Amazonian Cacao – Bolivia Geographic Origin Bolivian Amazon – Beni and Northern La Paz Ethnic Origin Harvested by Amazonian indigenous communities – Ese Ejja and Tacana peoples Type Fine aroma – Bolivian National (Wild - Creole Genotype) Production System Harvested in natural forests without initial human intervention, and in communities with forest seeds. Estimated Wild Area ESTIMATED Pod Size 18–25 cm in length | 8–12 cm diameter Average Ear Weight 240–400 g per fruit Kernels per Ear 25–40 seeds Average Dry Kernel Weight 1.1 – 1.4 g per kernel Kernel Count 80 – 100 kernels per 100 g Cut Index (Fermentation) ≥ 85% well fermented Maximum Moisture < 7.5% Fermentation 4 - 5 days in wooden boxes Drying Method Controlled solar drying Sensory Profile Floral, tropical fruit, low acidity, elegant and clean finish Antioxidant Content High natural polyphenol content Export Format Fermented dried kernel Reference Price Premium Mandatory Certifications (Bolivia) RUEX, SENASAG Phytosanitary Certificate, Certificate of Origin Strategic Certifications International Compliance EU Regulation 2023/1115 – Deforestation Free Suggested Use Chocolate 70–80% Premium confectionery. Value Proposition: Exclusive wild and Creole origin, indigenous traceability, sustainability, and premium positioning