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Hispaniola Cocoa. Breaking with our country’s tradition of exclusively exporting dry beans, we submit our Hispaniola cocoa to a professional fermentation and drying process in CONACADO’s specialized centers.
We offer this product in conventional or organic quality (EWG 2092/91, Biosuisse, DEMETER and NOP certification) and in accordance with fair/alternative market practices (FLO certification).
Sánchez Cocoa. The traditional production method to obtain Sánchez quality is by simply drying the cocoa beans after the harvest.
We offer this type of cocoa in conventional or organic quality (EWG 2092/91 and NOP certification) and in accordance with fair/alternative market practices (FLO certification).
Cocoa bean derivatives. We process cocoa powder, presscake, butter and liquor in one of the Dominican Republic’s finest chocolate manufacture. |
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Our conventional and organic cocoa products such as beans, powder, butter and liquor are internationally renowned and hold a number of certifications that not only guarantee high quality but also a standardized product.
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In the past years, CONACADO has ranked itself among the first three national exporters by selling between 6,500 and 13,300 metric tones of its cocoa (20 to 25% of the national production). In 2006-2007, the cooperative was the 10th world cocoa producer. Organic Hispaniola cocoa sales still play a major role, totaling between 48 and 88% of total sales. |
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